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Year 2021, Volume: 7 Issue: 4, 242 - 250, 01.10.2021

Nezahat Olcay , Mine Aslan , Mustafa Kürşat Demir , Nilgün Ertaş

https://doi.org/10.3153/FH21025

Abstract

References

  • Alibaş, I. (2009). Microwave, vacuum, and air drying characteristics of collard leaves. Drying Technology, 27(11), 1266-1273. https://doi.org/10.1080/07373930903267773 AACC, American Association of Cereal Chemists, (1990). Approved methods of the AACC, 11th ed., St. Paul, MN, USA.
  • Alibaş, I. (2009). Microwave, vacuum, and air drying characteristics of collard leaves. Drying Technology, 27(11), 1266-1273. https://doi.org/10.1080/07373930903267773 AACC, American Association of Cereal Chemists, (1990). Approved methods of the AACC, 11th ed., St. Paul, MN, USA.
  • Arslan, D., Özcan, M.M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504-513. https://doi.org/10.1016/j.fbp.2010.09.009
  • Arslan, D., Özcan, M.M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504-513. https://doi.org/10.1016/j.fbp.2010.09.009
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393. https://doi.org/10.1094/CC-82-0390
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393. https://doi.org/10.1094/CC-82-0390
  • Chen, X., Li, X., Mao, X., Huang, H., Miao, J., Gao, W. (2016). Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours. Food and Bioproducts Processing, 98, 266-274. https://doi.org/10.1016/j.fbp.2016.01.008
  • Chen, X., Li, X., Mao, X., Huang, H., Miao, J., Gao, W. (2016). Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours. Food and Bioproducts Processing, 98, 266-274. https://doi.org/10.1016/j.fbp.2016.01.008
  • De Pilli, T., Giuliani, R., Derossi, A., Severini, C. (2014). Development of Maillard reaction in pasta dried by microwaves. Italian Journal of Food Safety, 26(2), 183-189.
  • Di Scala, K., Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT – Food Science and Technology, 41(5), 789-795. https://doi.org/10.1016/j.lwt.2007.06.007
  • Di Scala, K., Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT – Food Science and Technology, 41(5), 789-795. https://doi.org/10.1016/j.lwt.2007.06.007
  • Gao, L., Wang, S., Oomah, B.D., Mazza, G. (2002). Wheat quality: antioxidant activity of wheat millstreams. In P. Ng & C.W. Wrigley (Eds.), Wheat quality Elucidation. (p. 219-233). St. Paul, MN, USD: AACC International.
  • Gómez, M., Ruiz, E., Oliete, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT – Food Science and Technology, 44(4), 911-916. https://doi.org/10.1016/j.lwt.2010.11.037
  • Gómez, M., Ruiz, E., Oliete, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT – Food Science and Technology, 44(4), 911-916. https://doi.org/10.1016/j.lwt.2010.11.037
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Vascular Pharmacology, 32(6), 661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Vascular Pharmacology, 32(6), 661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
  • Hosseini Ghaboos, S.H., Seyedain Ardabili, S.M., Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
  • Işık, N.I.E., Izlin, N. (2014). Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food and Nutrition Research, 53(2), 105-16.
  • Işık, N.I.E., Izlin, N. (2014). Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food and Nutrition Research, 53(2), 105-16.
  • Jangam, S.V. (2011). An overview of recent developments and some R&D challenges related to drying of foods. Drying Technology, 29(12), 1343-1357. https://doi.org/10.1080/07373937.2011.594378
  • Jangam, S.V. (2011). An overview of recent developments and some R&D challenges related to drying of foods. Drying Technology, 29(12), 1343-1357. https://doi.org/10.1080/07373937.2011.594378
  • Jyotsna, R., Sai Manohar, R., Indrani, D., Venkateswara Rao, G. (2007). Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10(3), 599-606. https://doi.org/10.1080/10942910601048986
  • Jyotsna, R., Sai Manohar, R., Indrani, D., Venkateswara Rao, G. (2007). Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10(3), 599-606. https://doi.org/10.1080/10942910601048986
  • Lertittikul, W., Benjakul, S., Tanaka, M. (2007). Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669-677. https://doi.org/10.1016/j.foodchem.2005.09.085
  • Lertittikul, W., Benjakul, S., Tanaka, M. (2007). Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669-677. https://doi.org/10.1016/j.foodchem.2005.09.085
  • Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. https://doi.org/10.1111/ijfs.13104
  • Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. https://doi.org/10.1111/ijfs.13104
  • Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT – Food Science and Technology, 38(6), 579-587. https://doi.org/10.1016/j.lwt.2004.08.012
  • Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT – Food Science and Technology, 38(6), 579-587. https://doi.org/10.1016/j.lwt.2004.08.012
  • Pere, C., Rodier, E. (2002). Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 41(5), 427-436. https://doi.org/10.1016/S0255-2701(01)00161-1
  • Pere, C., Rodier, E. (2002). Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 41(5), 427-436. https://doi.org/10.1016/S0255-2701(01)00161-1
  • Rahmati, N.F., Tehrani, M.M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9), 1697-1710. https://doi.org/10.1007/s13197-013-1253-y
  • Rahmati, N.F., Tehrani, M.M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9), 1697-1710. https://doi.org/10.1007/s13197-013-1253-y
  • Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M., Asadi, F. (2015). Potential of sponge cake making using infrared–hot air dried carrot. Journal of Texture Studies, 47(1), 34-39. https://doi.org/10.1111/jtxs.12165
  • Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M., Asadi, F. (2015). Potential of sponge cake making using infrared–hot air dried carrot. Journal of Texture Studies, 47(1), 34-39. https://doi.org/10.1111/jtxs.12165
  • Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19(4), 429-444. https://doi.org/10.21608/jfds.2013.72084
  • Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19(4), 429-444. https://doi.org/10.21608/jfds.2013.72084
  • Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134(2), 1052-1058. https://doi.org/10.1016/j.foodchem.2012.03.013
  • Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134(2), 1052-1058. https://doi.org/10.1016/j.foodchem.2012.03.013
  • Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., Goñi, G. (2019). Effect of different drying rates on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31(3), 1967-1979. https://doi.org/10.1007/s10811-018-1686-9
  • Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., Goñi, G. (2019). Effect of different drying rates on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31(3), 1967-1979. https://doi.org/10.1007/s10811-018-1686-9
  • Yerima, S.M., Saurabh, C., Ibrahim, B., Shahid, K.M., Harshita, J., Nitin, N., Vikas, J. (2019). Hearbal detox extract formulation from seven wonderful natural herbs: garlic, ginger, honey, carrots, aloe vera, dates, & corn. Asian Journal of Pharmaceutical Research and Development, 7(3), 22-30. https://doi.org/10.22270/ajprd.v7i3.485
  • Yerima, S.M., Saurabh, C., Ibrahim, B., Shahid, K.M., Harshita, J., Nitin, N., Vikas, J. (2019). Hearbal detox extract formulation from seven wonderful natural herbs: garlic, ginger, honey, carrots, aloe vera, dates, & corn. Asian Journal of Pharmaceutical Research and Development, 7(3), 22-30. https://doi.org/10.22270/ajprd.v7i3.485
  • Yılmaz, B.B., Pekmez, H. (2020). Quality characteristics and antioxidant properties of bread incorporated by black carrot (Daucus carota ssp. sativus var. atrorubens alef) fiber. Gıda, 45(2), 290-298. https://doi.org/10.15237/gida.GD19134
  • Yılmaz, B.B., Pekmez, H. (2020). Quality characteristics and antioxidant properties of bread incorporated by black carrot (Daucus carota ssp. sativus var. atrorubens alef) fiber. Gıda, 45(2), 290-298. https://doi.org/10.15237/gida.GD19134
  • Zadernowski, R., Piłat, B., Czaplicki, S., Ogrodowska, D. (2010). Characteristics of the black carrot (Daucus carota ssp. sativus var. atrorubens Alef.). Polish Journal of Natural Sciences, 25(4), 438-443. https://doi.org/10.2478/v10020-010-0040-8
  • Zadernowski, R., Piłat, B., Czaplicki, S., Ogrodowska, D. (2010). Characteristics of the black carrot (Daucus carota ssp. sativus var. atrorubens Alef.). Polish Journal of Natural Sciences, 25(4), 438-443. https://doi.org/10.2478/v10020-010-0040-8
  • Zhang, M., Tang, J., Mujumdar, A.S., Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology, 17(10), 524-534. https://doi.org/10.1016/j.tifs.2006.04.011
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Development of a functional cake formulation with purple carrot powder dried by different methods

Year 2021, Volume: 7 Issue: 4, 242 - 250, 01.10.2021

Nezahat Olcay , Mine Aslan , Mustafa Kürşat Demir , Nilgün Ertaş

https://doi.org/10.3153/FH21025

Abstract

In this study, it was aimed to enhanced cake formulation with purple carrot powder (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vacuum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake samples had lower batter density and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples containing MPC had higher firmness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant activity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

Keywords

Hot-air drying Microwave drying Vacuum drying Purple carrot Cake

References

  • Alibaş, I. (2009). Microwave, vacuum, and air drying characteristics of collard leaves. Drying Technology, 27(11), 1266-1273. https://doi.org/10.1080/07373930903267773 AACC, American Association of Cereal Chemists, (1990). Approved methods of the AACC, 11th ed., St. Paul, MN, USA.
  • Alibaş, I. (2009). Microwave, vacuum, and air drying characteristics of collard leaves. Drying Technology, 27(11), 1266-1273. https://doi.org/10.1080/07373930903267773 AACC, American Association of Cereal Chemists, (1990). Approved methods of the AACC, 11th ed., St. Paul, MN, USA.
  • Arslan, D., Özcan, M.M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504-513. https://doi.org/10.1016/j.fbp.2010.09.009
  • Arslan, D., Özcan, M.M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504-513. https://doi.org/10.1016/j.fbp.2010.09.009
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393. https://doi.org/10.1094/CC-82-0390
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393. https://doi.org/10.1094/CC-82-0390
  • Chen, X., Li, X., Mao, X., Huang, H., Miao, J., Gao, W. (2016). Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours. Food and Bioproducts Processing, 98, 266-274. https://doi.org/10.1016/j.fbp.2016.01.008
  • Chen, X., Li, X., Mao, X., Huang, H., Miao, J., Gao, W. (2016). Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours. Food and Bioproducts Processing, 98, 266-274. https://doi.org/10.1016/j.fbp.2016.01.008
  • De Pilli, T., Giuliani, R., Derossi, A., Severini, C. (2014). Development of Maillard reaction in pasta dried by microwaves. Italian Journal of Food Safety, 26(2), 183-189.
  • Di Scala, K., Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT – Food Science and Technology, 41(5), 789-795. https://doi.org/10.1016/j.lwt.2007.06.007
  • Di Scala, K., Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT – Food Science and Technology, 41(5), 789-795. https://doi.org/10.1016/j.lwt.2007.06.007
  • Gao, L., Wang, S., Oomah, B.D., Mazza, G. (2002). Wheat quality: antioxidant activity of wheat millstreams. In P. Ng & C.W. Wrigley (Eds.), Wheat quality Elucidation. (p. 219-233). St. Paul, MN, USD: AACC International.
  • Gómez, M., Ruiz, E., Oliete, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT – Food Science and Technology, 44(4), 911-916. https://doi.org/10.1016/j.lwt.2010.11.037
  • Gómez, M., Ruiz, E., Oliete, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT – Food Science and Technology, 44(4), 911-916. https://doi.org/10.1016/j.lwt.2010.11.037
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Vascular Pharmacology, 32(6), 661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Vascular Pharmacology, 32(6), 661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
  • Hosseini Ghaboos, S.H., Seyedain Ardabili, S.M., Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
  • Işık, N.I.E., Izlin, N. (2014). Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food and Nutrition Research, 53(2), 105-16.
  • Işık, N.I.E., Izlin, N. (2014). Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food and Nutrition Research, 53(2), 105-16.
  • Jangam, S.V. (2011). An overview of recent developments and some R&D challenges related to drying of foods. Drying Technology, 29(12), 1343-1357. https://doi.org/10.1080/07373937.2011.594378
  • Jangam, S.V. (2011). An overview of recent developments and some R&D challenges related to drying of foods. Drying Technology, 29(12), 1343-1357. https://doi.org/10.1080/07373937.2011.594378
  • Jyotsna, R., Sai Manohar, R., Indrani, D., Venkateswara Rao, G. (2007). Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10(3), 599-606. https://doi.org/10.1080/10942910601048986
  • Jyotsna, R., Sai Manohar, R., Indrani, D., Venkateswara Rao, G. (2007). Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10(3), 599-606. https://doi.org/10.1080/10942910601048986
  • Lertittikul, W., Benjakul, S., Tanaka, M. (2007). Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669-677. https://doi.org/10.1016/j.foodchem.2005.09.085
  • Lertittikul, W., Benjakul, S., Tanaka, M. (2007). Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669-677. https://doi.org/10.1016/j.foodchem.2005.09.085
  • Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. https://doi.org/10.1111/ijfs.13104
  • Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. https://doi.org/10.1111/ijfs.13104
  • Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT – Food Science and Technology, 38(6), 579-587. https://doi.org/10.1016/j.lwt.2004.08.012
  • Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT – Food Science and Technology, 38(6), 579-587. https://doi.org/10.1016/j.lwt.2004.08.012
  • Pere, C., Rodier, E. (2002). Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 41(5), 427-436. https://doi.org/10.1016/S0255-2701(01)00161-1
  • Pere, C., Rodier, E. (2002). Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 41(5), 427-436. https://doi.org/10.1016/S0255-2701(01)00161-1
  • Rahmati, N.F., Tehrani, M.M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9), 1697-1710. https://doi.org/10.1007/s13197-013-1253-y
  • Rahmati, N.F., Tehrani, M.M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9), 1697-1710. https://doi.org/10.1007/s13197-013-1253-y
  • Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M., Asadi, F. (2015). Potential of sponge cake making using infrared–hot air dried carrot. Journal of Texture Studies, 47(1), 34-39. https://doi.org/10.1111/jtxs.12165
  • Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M., Asadi, F. (2015). Potential of sponge cake making using infrared–hot air dried carrot. Journal of Texture Studies, 47(1), 34-39. https://doi.org/10.1111/jtxs.12165
  • Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19(4), 429-444. https://doi.org/10.21608/jfds.2013.72084
  • Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19(4), 429-444. https://doi.org/10.21608/jfds.2013.72084
  • Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134(2), 1052-1058. https://doi.org/10.1016/j.foodchem.2012.03.013
  • Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134(2), 1052-1058. https://doi.org/10.1016/j.foodchem.2012.03.013
  • Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., Goñi, G. (2019). Effect of different drying rates on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31(3), 1967-1979. https://doi.org/10.1007/s10811-018-1686-9
  • Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., Goñi, G. (2019). Effect of different drying rates on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31(3), 1967-1979. https://doi.org/10.1007/s10811-018-1686-9
  • Yerima, S.M., Saurabh, C., Ibrahim, B., Shahid, K.M., Harshita, J., Nitin, N., Vikas, J. (2019). Hearbal detox extract formulation from seven wonderful natural herbs: garlic, ginger, honey, carrots, aloe vera, dates, & corn. Asian Journal of Pharmaceutical Research and Development, 7(3), 22-30. https://doi.org/10.22270/ajprd.v7i3.485
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There are 49 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Nezahat Olcay 0000-0003-3302-8969

Mine Aslan 0000-0002-7589-3523

Mustafa Kürşat Demir 0000-0002-4706-4170

Nilgün Ertaş 0000-0002-0671-2485

Publication Date October 1, 2021
Submission Date March 2, 2021
Published in Issue Year 2021 Volume: 7 Issue: 4

Cite

APA Olcay, N., Aslan, M., Demir, M. K., Ertaş, N. (2021). Development of a functional cake formulation with purple carrot powder dried by different methods. Food and Health, 7(4), 242-250. https://doi.org/10.3153/FH21025
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