Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food

Özboy, Özen; Özkaya, Berrin; Özkaya, Hazım; Köksel, Hamit

doi:10.1002/1521-3803(20011001)45:5<347::aid-food347>3.0.co;2-t

Cited by 11 publications

(11 citation statements)

References 10 publications

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“…Tukey-b test in Table 1 demonstrates that order regarding protein values is sample A with highest (13.42%) in the first group, C (11.23%) and D (12.19%) in the second group and sample B (8.91%) in the third group. Ozkaya et al (1999) and Ozboy et al (2001) displayed also same contents of protein in Firik samples which were produced in different maturation stages by boiling and roasting process.…”

Section: Chemical Analysismentioning

confidence: 74%

See 1 more Smart Citation

Examination of Firik Produced in Hatay Region in Terms of Nutritional Aspect

Çarşanba¹,

Akça²,

Tımur³

2017

GIDA

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In this study, nutritional value of Firik produced in Hatay region was examined by using four Firik samples collected from local farmers. Amount of protein, ash, moisture, total sugar, fat, salt, raw cellulose and fatty acid profile were determined and estimated values were compared with similar foods such as bulgur and rice. Protein and ash contents of Firik samples were higher than bulgur and rice, while sugar and fat contents were lower. In addition, higher amount of linoleic acid and remarkably adequate amount of linolenic acid generally known as essential fatty acids were obtained. The results showed that Firik produced in Hatay can be considered to use as a reinforcement ingredient for improving nutritional value of daily meals, as it has better nutritional properties than the other resemble carbohydrate-based foods.

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Section: Chemical Analysismentioning

confidence: 74%

“…Pythic acid content increases, while fibre content decreases with late maturation period. Due to these reason, early harvesting time (early stage of maturation) is considered as appreciate time for good nutritional value of Firik (Ozboy et al 2001). …”

Section: Introductionmentioning

confidence: 99%

Examination of Firik Produced in Hatay Region in Terms of Nutritional Aspect

Çarşanba¹,

Akça²,

Tımur³

2017

GIDA

View full text Add to dashboard Cite

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“…This discrepancy may be because of differences in manufacture protocol of the final products and the ingredients. Different cooking methods may also responsible for the dietary divergence, for example, roasting and boiling will significantly decrease the fiber content in firik (a wheat‐based food) (Özboy, Özkaya, Özkaya, & Köksel, ).…”

Section: Resultsmentioning

confidence: 99%

Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

Zhao

Sun

2019

J Food Process Preserv

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To study the nutritional effects of sourdough on potato steamed bread, five different sourdough samples were adopted to produce potato steamed bread. Compared to baker's yeast, sourdough fermentation led to a lower pH at around 4.0 (fermented for 12 hr). The protein and dietary fiber content of sourdough potato steamed bread (SPSB) were 13.42%-13.89% and 4.92%-6.66%, respectively, which were significantly lower than baker's yeast fermented one (Control). The minerals of SPSB were significantly lower than Control except for Na and Fe. Total amino acids determination suggested an equal protein quality of both SPSB and Control. The total polyphenol content of SPSB varied from 1.72 to 2.28 mg CAE/g and their antioxidant activity was inferior to Control. SPSB had higher (1.17-fold) resistant starch content and lower in vitro glycemic index which made SPSB healthy food products. Grey relational analysis validated that some sourdoughs can somehow improve the nutritional quality of potato steamed bread. Practical applicationsPotato steamed bread is emerging staple food in China due to the initiation of the national potato staple food strategy. Because of the incorporation of potato flour, potato steamed bread had some difficulties in industrialization and marketization.Since sourdough had been proved to have positive effects on fermentation, we used Chinese traditional sourdough to ferment potato steamed bread for the first time in order to improve the quality of potato steamed bread. Our previous study had testified the positive effects of sourdough on the technological properties of potato steamed bread while the nutritional effects are not clear. The results of this study can give enough support to the beneficial effects of sourdough on potato steamed bread and provide references to the nutritional evaluation of potato steam bread.

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“…9,10 Similar studies on immature wheat have reported high contents of total dietary fibre, fructo-oligosaccharides and phytochemicals, such as phenolics and flavonoids. 11,12 Wholegrain and polished rice are utilized in a very wide range of foods, 13 including flaked rice. Flaked rice is a popular snack in rice-consuming countries.…”

Section: Introductionmentioning

confidence: 99%