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- Title
Sebze içerikli zenginleştirilmiş glutensiz cips üretimi ve in-vitro biyoerişilebilirliğinin değerlendirilmesi.
- Authors
İNCEDAYI, Bige; TÜRKMEN EROL, Nihal; AKPINAR, Pınar
- Abstract
In this study, it was aimed to produce chips which is an alternative snack for individuals who prefer a gluten free and vegan diet by using plant materials. For this purpose, based on the recipe, which was obtained as a result of preliminary trials and was appreciated in terms of sensorial properties. Various spices (turmeric, thyme and chili pepper), lentil flour, sesame and tahini/olive oil in addition to mushroom, broccoli, cauliflower and beetroot were used. According to the results obtained, use of different oil sources caused difference in the antioxidant capacity (AC) values, total polyphenols (TP) and total flavonoids (TF) and in-vitro TP bio accessibilities at the end of gastric and intestinal digestion stages. The AC value (312.31 mmol AAE/100g DM), TF (1.28 mg RE/g DM) and TP (0.61 mg GAE/g DM) contents of the snacks with tahini were found higher than the one with olive oil. On the other hand, TP inaccessibility of snack with olive oil was higher than that with tahini. While snacks with tahini were preferred by the panelists in terms of taste and smell, the product containing olive oil was preferred more in terms of other sensorial properties. As a result, it was observed that snacks with tahini and olive oil are more advantageous in terms of functionality and sensory properties, respectively. For this reason, it is recommended to carry out formulation trials in which both oil sources will be used in different ratios or together in future studies.
- Subjects
IN vitro studies; EDIBLE mushrooms; DIGESTION; SESAME oil; OLIVE oil; FLAVONOIDS; TASTE; BEETS; DESCRIPTIVE statistics; GLUTEN-free diet; SMELL; VEGETABLES; SNACK foods; TURMERIC; ANTIOXIDANTS; BIOAVAILABILITY; SPICES; BROCCOLI; CAULIFLOWER; LEGUMES; POLYPHENOLS
- Publication
Food & Health (2602-2834), 2024, Vol 10, Issue 2, p129
- ISSN
2602-2834
- Publication type
Article
- DOI
10.3153/FH24012