Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
Journal of Food Processing and Preservation · Aralık 2015
YÖKSİS Kayıtları
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
Journal of Food Processing and Preservation · 2015 SCI-Expanded
Doç. Dr. TALHA DEMİRCİ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2017 ISSN: 01458892 SCI-Expanded Q3
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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
2007 ISSN: 0145-8892 SSCI
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The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
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Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
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
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiAralık 2015
Cilt / Sayfa39 · 3014-3021
Scopus ID2-s2.0-84953340791
Özet
In this study, the effect of immature wheat grain (IWG) supplementation on the tarhana formulation was investigated by determining color values and some chemical and microbiological properties. Flours obtained from IWG, harvested at 26 (IWG-1) and 36 days (IWG-2) after anthesis, were used in the tarhana formulation as a replacement of white wheat flour in concentrations of 10, 30 and 50%. Ash, Ca, Mg, K, P and Zn contents of tarhana samples increased by IWG-1 addition. IWG-2 addition resulted in an increase in moisture and protein contents. IWG-1 addition into the tarhana provided an increase in the antioxidant activity and total phenolic contents of the samples. The total counts of mesophilic aerobic bacteria and lactic acid bacteria of tarhana with IWG-1 were higher than those of other tarhana samples. Practical Applications: Some changes occur in the physical properties and chemical composition of wheat during maturation period. These changes have an effect on the nutritional components and health benefits of wheat grain. In this study, two different immature wheat grains were used in tarhana production. Some chemical and microbiological properties of enriched tarhanas were assessed. Using immature wheat flour increased the mineral content of tarhana samples. The antioxidant activity of samples increased with immature wheat flour addition. Counts of lactic acid bacteria of enriched tarhanas was higher than the control.
Yazarlar (3)
1
Kübra Aktaş
2
Talha Demirci
3
Nihat Akın
ORCID: 0000-0002-0966-1126
Kurumlar
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
16
Atıf
3
Yazar