Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
Yükleniyor...
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The main objective of this study was improving nutritional composition and functionality of tarhana, a fermented food product, with dietary fiber sources. For this purpose, two different by-products; rice bran (RB) and corn bran (CB) were used in tarhana formulation at the levels of 5, 10 and 15% and some physical, chemical, microbiological, functional and sensory attributes were examined. 15% RB added tarhana contained higher levels of ash, protein, fat content, antioxidant activity and total phenolic compounds (3.64%, 16.39%, 6.91%, 59.40% and 142.4 mg/100 g respectively) whereas the highest cellulose content was observed with 15% CB substitution (2.37%). Moreover 10% and 15% CB supplementation resulted in an increase in Lactobacillus spp. and Streptococcus spp. counts. L* values decreased with CB and especially substitution level higher than 10% decreased a* and b* values of samples. Control exhibited higher viscosity values than others. The end product was affected by enrichment with brans and overall acceptability results showed that RB addition had an unpalatable effect whereas CB added samples gained similar scores with control.
Açıklama
WOS:000540878500058
Anahtar Kelimeler
Bran, Corn, Rice, Tarhana
Kaynak
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
129
Sayı
Künye
Aktaş, K., Akın, N. ( 2020). Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product.LWT - Food Science and Technology.129.
