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Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties

International Journal of Food Science and Technology · Ekim 2024

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YÖKSİS Kayıtları
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties
International Journal of Food Science & Technology · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →

Makale Bilgileri

DergiInternational Journal of Food Science and Technology
Yayın TarihiEkim 2024
Cilt / Sayfa59 · 7444-7452
DOI10.1111/ijfs.17490
Scopus ID2-s2.0-85203090667
Özet The physical, chemical, phenolic constituents, fatty acids and mineral contents of the breads produced from wheat flour and turpentine paste at different concentrations were analysed by chromatographic and spectrophotometric methods. L*, a* and b* results of the breads were equal to 49.28–74.51, 0.90–6.55 and 13.45–20.19, respectively. Total phenolic and flavonoid quantities of the breads prepared by adding turpentine fruit paste at different concentrations were depicted to be between 26.15 (control) and 222.66 mg GAE/100 g (20%) to 74.52 (control) and 389.29 mg/100 g (20% turpentine fruit paste), respectively. Also, antioxidant activities of breads with turpentine paste were assigned to be between 2.44 (control) and 7.29 mmol kg−1 (20% turpentine paste). Gallic acid amounts of the breads were specified to be between 3.51 (control) and 16.98 mg/100 g (20% turpentine paste). Oleic and linoleic acid values of the bread oils were depicted to be between 45.34 (control) and 53.66% (3%) to 23.66 (3%) and 26.35% (control), respectively. K, P, S, Ca and Mg were the most abundant elements of bread samples. The changes in physical, chemical, phenolic components, fatty acids and mineral contents and sensory properties of the breads produced with turpentine paste added to wheat flour at different concentrations were determined.

Yazarlar (5)

1
Akram A. Qasem
2
Isam A. Mohamed Ahmed
3
Belal M. Mohammed
4
Mehmet Musa Özcan
5
Zainab Albakry

Anahtar Kelimeler

Bead fatty acids flavonoid minerals sensory characteristics total phenol turpentine fruit

Kurumlar

Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey

Sistemimizdeki Yazarlar

MÖ
MEHMET MUSA ÖZCAN
PROFESÖR

Hızlı Erişim

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