Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (Lupinus albus L.) flour formulations
Journal of Food Processing and Preservation · Şubat 2021
YÖKSİS Kayıtları
Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (Lupinus albus L.) flour formulations
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
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2018 ISSN: 0145-8892 SCI-Expanded
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2018 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
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2017 ISSN: 0145-8892 SCI
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Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
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2019 ISSN: 0145-8892 SCI-Expanded
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2019 ISSN: 0145-8892 SCI-Expanded
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Makale Bilgileri
ISSN01458892
Yayın TarihiŞubat 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85098139517
Özet
The oil samples were rich in linoleic acid (mean: 45.39%), and then, the most common fatty acids were oleic (mean: 36.79%), palmitic (mean: 8.27%), and stearic acids (mea:n 5.61%). Calcium 463.80–4065.50 mg/kg, boron 0.00–12.26 mg/kg, chromium 0.00–10.25 mg/kg, copper 3.92–44.48 mg/kg, iron 0.00–149.23 mg/kg, magnesium 34.07–2002.53 mg/kg, potassium 2,463.21–6779.90 mg/kg, and sodium 91.69–8532.82 mg/kg were determined in the chips samples. Glycemic index values of the chips made using whole lupine flour varied between 50.10 and 60.90. In addition to this, the glycemic index values of the whole lupine flour added chips were found lower than the glycemic index values of hulled lupine flour added chips. It was observed that the glycemic index values of the lupine flour added samples were lower than the control group (without lupine flour added). The lowest glycemic index value was found in the sample with the highest ratio of lupine flour. Practical applications: Lupine flour is an ideal food component because it has a high content of protein, dietary fiber and bioactive compound, and low lipid and starch content. It has been clearly demonstrated that lupine has a high potential as a food component and has increased its importance in the food industry. Lupine is one of the new protein sources of recent time and is more economical than animal protein sources. The fat content of the lupine seed is generally 10% saturated and 90% polyunsaturated fatty acids. Lupine does not contain gluten and gluten-like proteins and has become an alternative raw material for gluten-free products used in the diets of celiac patients.
Yazarlar (8)
1
Duygu İpek Çoban
2
Elfadıl E. Babiker
3
Fahad A.L. Juhaimi
4
Nurhan Uslu
5
Mehmet Musa Özcan
6
Kashif Ghafoor
7
Isam A. Mohamed Ahmed
8
Ibrahim A. Almusallam
Anahtar Kelimeler
acrylamide
chips
cooking method
formulation
glycemic index
lupine flour
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
17
Atıf
8
Yazar
6
Anahtar Kelime