Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers

Özgören, Ezgi; Işık, Fatma; Yapar, Aydın

doi:10.1007/s11694-019-00201-9

Cited by 19 publications

(25 citation statements)

References 37 publications

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“…It is considered that these results were related to decrease of total gluten content of biscuits as a result of PPP substitution. Similar conclusions were reached by researchers who replaced WF with tomato seed and Jerusalem artichoke powders in crackers [5,27].…”

Section: Biscuit Hardnesssupporting

confidence: 77%

“…The moisture, ash, crude protein and crude fat contents of samples were measured according to the methods of AOAC [26]. Dietary fiber content of the samples was determined with using a fiber assay kit (Megazyme K-TDFR, Wicklow, Ireland) as given in Ozgoren et al [27].…”

Section: Proximate Compositionmentioning

confidence: 99%

“…For the extraction of phenolics the method used in Ozgoren et al [27] was used. Total phenolic content of the samples was measured with using Folin-Ciocalteu method [30].…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

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Quality Characteristics of Biscuits Fortified with Pomegranate Peel

Urgancı

Işık

2021

Akademik Gıda

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In this study, some chemical, physical and sensory properties of biscuits prepared with various substitution ratios (0, 6, 12 and 18%) of pomegranate peel were determined. To this end, pomegranate peel substitution did not cause a significant alteration in the protein, fat and ash contents of the biscuits. Results show that the antioxidant activity (from 5.06 μmol TE/100g to 288.38 μmol TE/100g), total phenolic content (from 56.49 mg GAE/100g to 1108.35 mg GAE/100g), soluble, insoluble and total dietary fiber contents (from 1.93% to 9.31%) of the biscuits increased significantly by increase of the substitution ratio of pomegranate peel powder (PPP) in the formulation. Hardness decreased significantly with PPP addition in biscuits. It was observed a decrease in L and b color values and an increase in a values of biscuits by increase in the ratio of pomegranate peel substitution. The PPP added samples revealed bigger air cells compared to the control samples in the internal SEM micrographs. In sensory analyses, no significant differences in sensory parameters except taste and overall acceptance of biscuits were observed. Moreover, the panelists confirmed that they felt a more sour and bitter taste in biscuits prepared with 18% pomegranate peel powder and it was considered to be the reason of the decrease in sensory scores. Therefore, it is advised not to exceed 12% pomegranate peel powder substitution in biscuits.

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Section: Biscuit Hardnesssupporting

confidence: 77%

Section: Proximate Compositionmentioning

confidence: 99%

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Quality Characteristics of Biscuits Fortified with Pomegranate Peel

Urgancı

Işık

2021

Akademik Gıda

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“…(2008) reported that the L *, a *, and b * color characteristics of the TF as 83–94, 1.5–5.7, and 3.0–13.8, respectively. In different studies, L *, a *, and b * values of JAF changed between 88.34 and 84.57, −0.59 to −0.72, and 11.77–9.74, respectively (Antal, Tarek, Tarek‐Tilistyák, & Kerekes, 2017; Ozgoren, Isik, & Yapar, 2019). The variation of color values of the samples might have resulted from differences in chemical composition of the samples as well as processes applied during flour production (Arıcı et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Talaat, and Abu-Salem (2011) for JAF. As shown in Tarek -Tilistyák, & Kerekes, 2017;Ozgoren, Isik, & Yapar, 2019). The variation of color values of the samples might have resulted from differences in chemical composition of the samples as well as processes applied during flour production (Arıcı et al, 2016).…”

Section: Raw Materials Propertiesmentioning

confidence: 99%

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Cankurtaran

Ceylan

Bilgiçli

2020

J. Food Process. Preserv.

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Tarhana is a popular traditional fermented food product generally used for soup making in Turkey (Bilgiçli, 2009; Erbaş, Certel, & Uslu, 2005). It is formulated with yogurt, wheat flour, yeast, and various vegetables (tomatoes and onions) and spices (salt, mint, and paprika). The ingredients are mixed, kneaded, and left for fermentation for a suitable period of time (1-7 days; Erbaş et al., 2005). The fermented dough was dried under sun or in oven and then ground to the particle size less than 1 mm (Bilgiçli, 2009; Bilgiçli, Aktaş, & Levent, 2014). During the long tarhana fermentation process, lactic acid bacteria and yeast give an acidic and sour taste with a yeasty flavor to tarhana. Tarhana has a high nutritional value and is considered as high protein food (15% on average; Koca, Koca, Anil, Hasbay, & Yilmaz, 2015). As a result of fermentation, riboflavin, niacin, and pantothenic acid in tarhana increase significantly. The ingredients used in the production of tarhana can affect their nutritional content as well as their sensory properties (Bilgiçli, 2009). Until today, many researches have been conducted to investigate the effect of the ad

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Jerusalem artichoke (Helianthus tuberoses) dietary-fiber powder functionality

Afoakwah

2022

Heliyon

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Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers

Cited by 19 publications

References 37 publications

Quality Characteristics of Biscuits Fortified with Pomegranate Peel

Quality Characteristics of Biscuits Fortified with Pomegranate Peel

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Jerusalem artichoke (Helianthus tuberoses) dietary-fiber powder functionality

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