Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product

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dc.authorid0000-0002-0197-0768en_US
dc.contributor.authorAktaş, Kübra
dc.date.accessioned2020-07-17T07:29:43Z
dc.date.available2020-07-17T07:29:43Z
dc.date.issued2020en_US
dc.departmentKMÜ, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.descriptionWOS:000540878500058en_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipThe experimental data were obtained from doctoral dissertation and it was supported by Selcuk University, Faculty Member Training Program Coordinatorship (Grant number, 2013-OYP-099).en_US
dc.identifier.citationAktaş, 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.en_US
dc.identifier.doi10.1016/j.lwt.2020.109574
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85084804678
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.109574
dc.identifier.urihttps://hdl.handle.net/11492/3588
dc.identifier.volume129en_US
dc.identifier.wosWOS:000540878500058
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Kübra
dc.language.isoen
dc.publisherElsevieren_US
dc.relation.journalLWT - Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBranen_US
dc.subjectCornen_US
dc.subjectRiceen_US
dc.subjectTarhanaen_US
dc.titleInfluence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food producten_US
dc.typeArticle

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