Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Pigmented whole maize grains for functional value added and low glycemic index snack production
Food Bioscience · Aralık 2021
YÖKSİS Kayıtları
Pigmented whole maize grains for functional value added and low glycemic index snack production
Food Bioscience · 2021 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Pigmented Whole Maize Grains for Functional Value Added and Low Glycemic Index Snack Production
Food Bioscience · 2021 SCI-Expanded
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Functional constituents of six wild edible Silene species: A focus on their phytochemical profiles and bioactive properties
2018 ISSN: 2212-4292 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Functional constituents of six wild edible Silene species: A focus on their phytochemical profiles and bioactive properties
2018 ISSN: 2212-4292 SCI
Prof. Dr. GÖKHAN ZENGİN →
Pigmented whole maize grains for functional value added and low glycemic index snack production
2021 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. SULTAN ARSLAN TONTUL →
Pigmented Whole Maize Grains for Functional Value Added and Low Glycemic Index Snack Production
2021 ISSN: 2212-4292 SCI-Expanded Q1
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Anticancer and biological properties of leaf and flower extracts of Echinacea purpurea (L.) Moench
2021 ISSN: 2212-4292 SCI-Expanded Q2
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Modulating of food glycemic response by lactic acid bacteria
2022 ISSN: 2212-4292 SCI-Expanded Q1
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Integration of in vitro and in silico approaches to assess three Astragalus species from Turkey flora: A novel spotlight from lab bench to functional applications
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Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage
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Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives
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Exploring the chemical constituents and biological activities of leaf and twig extracts of two Amygdalus species from Turkeys flora: Cell-free, in vitro and molecular docking approaches
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Optimization of ultrasound-assisted extraction from Olea europaea leaves and analysis of their antioxidant and enzyme inhibition activities
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Chemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations
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Metabolomics-guided discrimination of constituents in five commercial apple (Malus × domestica Borkh.) cultivars: Assessment of their antioxidant, neuroprotective, and antidiabetic activities for potential use as functional food
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Prof. Dr. GÖKHAN ZENGİN →
Makale Bilgileri
Dergi
Food Bioscience
ISSN22124292
Yayın TarihiAralık 2021
Cilt / Sayfa44
Scopus ID2-s2.0-85117315833
Özet
In the present study, pigmented and non-pigmented maize grains cultivated in Turkey were used to produce functional baked snacks. According to the results, the highest DPPH, ABTS and FRAP antioxidant activity was determined in maize snacks produced by pigmented whole maize grains. The highest total dietary fibre content was determined in blue maize snacks as 26.88 g/100 g, followed by yellow and red maize snacks with 23.35 and 20.28 g/100 g, respectively. The total anthocyanin content of blue and red maize snacks was determined as 49.60 and 4.51 mg CGE/kg; however, it could not be detected in yellow maize snacks. The lowest rapidly available glucose (11.07 g/100 g) and the highest slowly available glucose (16.26 g/100 g) were also obtained in blue maize snack. Snack produced by blue maize grains was classified in low GI foods, while yellow and red maize snacks were classified as medium GI food. This result showed that anthocyanins are more effective in lowering eGI of maize snacks than dietary fibres and phenolics.
Yazarlar (4)
1
Hümeyra Cetin-Babaoglu
2
Nazlı Yalım
3
Emine Kale
4
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
Anahtar Kelimeler
Anthocyanin
Dietary fibre
Glycemic index
Phenolic
Pigmented maize
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Bioscience
Q1
SJR Skoru1,119
H-Index94
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Biochemistry (Q1)
Food Science (Q1)
Metrikler
18
Atıf
4
Yazar
5
Anahtar Kelime