Scopus
YÖKSİS Eşleşti
Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations
Waste and Biomass Valorization · Ağustos 2024
YÖKSİS Kayıtları
Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations
Waste and Biomass Valorization · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiWaste and Biomass Valorization
Yayın TarihiAğustos 2024
Cilt / Sayfa15 · 4981-4994
Scopus ID2-s2.0-85190444768
Özet
In this study, the effect of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of polyphenol, fatty acids, biogenic elements and sensory properties of the wheat breads enriched with date seed flour was investigated. The L* values of breads were measured between 48.04 (20%) and 73.69 (control). Total carotenoid and flavonoid values of bread samples varied to be between 0.10 (15%) and 0.29 µg/g (10 and 20% concentrations) to 52.14 (10%) and 138.33 mgQE/100 g (25%), respectively. Total phenolic and antioxidant capacities of the breads were reported to be between 28.88 (control) and 79.02 mgGAE/100 g (25%) to 1.81 mmol/kg (control) and 5.65 mmol/kg (24%), respectively. Gallic acid and catechin contents of the breads were identified to be between 0.78 (20%) and 3.26 mg/100 g (25%) to 1.11 (control) and 4.85 mg/100 g (25%), respectively. In general, the addition of date seed flour at concentrations greater than 10% and 15% caused a decrease in the amount of flavonoids in breads. Oleic, linoleic, palmitic, lauric and myristic acids were the predominant fatty acids of the oils obtained from the breads with date seed flour additive. The amounts of lauric, myristic, stearic and oleic acid in the oils obtained from the bread produced with the addition of date seed flour increased according to the control. The protein amounts of the breads varied between 3.89 (25% and 5.21% (10%). P and K amounts of the breads were determined to be between 880.17 (control) and 973.81 mg/kg (10%) to 2211.19 (control) and 2587.76 mg/kg (10%), respectively. The highest protein, P, K, Fe, Mn and Zn contents were determined in the bread prepared by adding date seed flour at 10% concentration. Looking at the sensory evaluation results, the bread with 10% date seed flour was the most liked among the breads with additives. Graphical Abstract: In this study, the role of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of polyphenol, fatty acids, biogenic elements and sensory properties of the wheat breads enriched with date seed flour was investigated. (Figure presented.)
Yazarlar (4)
1
Isam A.Mohamed Ahmed
2
Mehmet Musa Özcan
3
Belal M. Mohammed
4
Emad Karrar
Anahtar Kelimeler
Antoxidant activity
Baking
Bioactive componds
Biogenic elements
Date seed flour
Fatty acid
Polyphenols
Sensory evaluation
White bread
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey