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KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI

Year 2023, Volume: 48 Issue: 6, 1216 - 1229, 15.12.2023

Emine Erdağ Akca Özlem Çağındı Ergun Köse

https://doi.org/10.15237/gida.GD22130

Abstract

Demir eksikliği ve demir eksikliği anemisi global ölçekte birçok insanı etkileyen besinsel bir problemdir. Bu çalışma kapsamında tüketimi yaygın, kolay erişilebilir tam buğday unlu galetalar yüksek demir ve protein kaynağı olan kırmızı et tozu ile %30 oranında zenginleştirilmiştir. Kimyasal analiz sonuçları; zenginleştirilen grubun kontrole göre yüksek oranda kül (%4.26±0.49) ve protein (%35.94±1.65) içeriğine sahip olduğunu göstermiştir. Ürünlerin nem miktarları kontrol ve et tozu içeren örneklerde sırasıyla %2.43 ve %16.03 olarak bulunmuştur. INFOGEST protokolü uygulanarak in vitro sindirim öncesi ve sindirim sonrası demir miktarı tespit edilerek biyoerişilebilir demir miktarı %56.84±0.42 olarak hesaplanmış ve zenginleştirilen grup kontrole göre (%10.20±0.15) önemli ölçüde artış göstermiştir. Kırmızı etin kendine has rengi örneklerin L*, a*, b* değerlerini etkilemiş ve toplam renk değişimi 11.46 olarak tespit edilmiştir. Kullanılan yüksek orandaki et tozunun örneklerin kırılganlığını azaltarak elastikiyeti arttırdığı, buna bağlı olarak kırılma için gerekli mesafenin azalmasına sebep olduğu görülmüştür. Panelistler tarafından örnekler görünüş, renk, lezzet, doku, genel beğeni açısından değerlendirildiği duyusal panelde, kontrol grubu tüm özellikler bakımından et tozu içeren gruba göre üstün bulunmuştur. Bu çalışmada günlük beslenmenin temelini oluşturan tahıl ürünleri ile demir ve protein içeriği yüksek kırmızı et bir araya getirilerek kolay ulaşılabilir, tüketimi yaygın tahıl bazlı atıştırmalık formuna dönüştürülmüştür. Bu yönü ile çalışma kapsamında demir ile zenginleştirilmiş ve demir biyoerişilebilirliği artırılmış, protein içeriği yüksek tam buğday unlu galeta eldesi sağlanmıştır. Ancak tüketici tercihini etkileyen fiziksel ve duyusal özelliklerde iyileştirmelerin faydalı olacağı düşünülmektedir.

Keywords

Tahıl atıştırmalıkları demir biyoerişilebilirlik kırmızı et in vitro sindirim. Cereal snacks iron bioaccessibility red meat in vitro digestion

Supporting Institution

Manisa Celal Bayar Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

BAP-2019-169

Thanks

Bu çalışma Manisa Celal Bayar Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi’nce maddi olarak desteklenmiştir (Proje No: BAP-2019-169).

References

  • Abbaspour, N., Hurrell, R., Kelishadi, R. (2014). Review on iron and its importance for human health. Journal of research in medical sciences: the official journal of Isfahan University of Medical Sciences, 19(2), 164.
  • Agengo, F.B., Onyango, A.N., Serrem, C.A., Okoth, J. (2020). Effect of Fortification with Snail Meat Powder on Physicochemical Properties and Shelf-life of Sorghum-wheat Buns. Current Nutrition & Food Science, 16(5), 749-756.
  • Albayrak, B.B., Tuncel, N.B., Kocabıyık, H. (2021). Bazı İnstant Gıdaların Üretiminde İnfrared Kurutmanın Etkisi. Journal of Advanced Research in Natural and Applied Sciences, 7(1), 100-113.
  • Alegría‐Torán, A., Barberá‐Sáez, R., Cilla‐Tatay, A. (2015). Bioavailability of minerals in foods. Handbook of mineral elements in food Ed.: Miguel de la Guardia, Salvador Garrigues, John Wiley Sons, UK, 41-67
  • Anonim (2010). TS EN ISO 712, Tahıl ve Tahıl Ürünleri- Rutubet Muhtevası Tayini. Türk Standartları Enstitüsü, Ankara.
  • Anonim (2010a) .TS EN ISO 2171, Tahıllar, Baklagiller ve Yan Ürünleri Yakılarak Kül Muhtevasının Tayini. Türk Standartları Enstitüsü, Ankara
  • AOAC (Association of Official Analytical Chemists), (1990). Method 963.15: Official Methods of Analysis of AOAC International, Washington, DC.
  • AOAC (Association of Official Analytical Chemists), (1995). Method 960.52. Official Methods of Analysis of AOAC International., Washington, DC.
  • Aykın, E., Erbaş, M. (2016). Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Meat science, 121, 272-277.
  • Barışık, D., Tavman, Ş. (2018). Glütensiz ekmek formülasyonlarında nohut unu kullanımının ekmeğin kalitesi üzerine etkisi. Akademik Gıda, 16(1), 33-41.
  • Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., ... Recio, I. (2019). INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature protocols, 14(4), 991-1014.
  • Bryszewska, M.A. (2019). Comparison study of iron bioaccessibility from dietary supplements and microencapsulated preparations. Nutrients, 11(2), 273.
  • De la Guardia, M., Garrigues, S. (2015) Handbook of mineral elements in food. Ed.: Miguel de la Guardia and Salvador Garrigues, Wiley Blackwell, United Kingdom, 766 s.
  • Diego Quintaes, K., Barberá, R., Cilla, A. (2017). Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies. Critical reviews in food science and nutrition, 57(10), 2028-2041.
  • Fujihara, S., Sasaki, H., Aoyagi, Y., Sugahara, T. (2008). Nitrogen‐to‐protein conversion factors for some cereal products in Japan. Journal of food science, 73(3), C204-C209.
  • Gharibzahedi, S.M.T., Jafari, S.M. (2017). The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation. Trends in Food Science & Technology, 62, 119-132.
  • Godswill, A.G., Somtochukwu, I.V., Ikechukwu, A.O., Kate, E.C. (2020). Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 3(1), 1-32.
  • Güven, Ö. (2016). Extrüzyon işleminin enginar yaprağı tozunda bulunan biyoaktif bileşenlere ve in vitro biyoerişilebilirliklerine etkisi. Orta Doğu Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 92 s.
  • Harris, E.D. (2014). Minerals in food: Nutrition, metabolism, bioactivity. DEStech Publications, Inc., Lancaster, Pennsylvania, U.S.A.
  • Huma, N., Salim-Ur-Rehman, Anjum, F.M., Murtaza, M.A., Sheikh, M.A. (2007). Food fortification strategy—preventing iron deficiency anemia: a review. Critical reviews in food science and nutrition, 47(3), 259-265.
  • İncedayi, B., Tamer, C.E., Sinir, G.Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology, 36, 171-178.
  • Karaağaoğlu, N., Mercanlıgil, S.M., Başoğlu, S. (1993). Özel Amaçlı Bisküvi, Galeta, Grissini, Etimek Gibi Tahıl Ürünlerinin Besin Değerleri: Protein, Yağ, Nem, Kül, Karbonhidrat ve Enerji Miktarları. Beslenme ve Diyet Dergisi, 22(2), 229-242.
  • Ktenioudaki, A., Chaurin, V., Reis, S.F., Gallagher, E. (2012). Brewer’s spent grain as a functional ingredient for breadsticks. International journal of food science & technology, 47(8), 1765-1771.
  • Mackie, A., Rigby, N. (2015). InfoGest consensus method. The Impact of Food Bioactives on Health, 13-22. Marchetti, L., Califano, A.N., Andres, S.C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. LWT, 95, 85-91.
  • Menezes, E.A., Oliveira, A.F., França, C.J., Souza, G.B., Nogueira, A.R.A. (2018). Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing. Food Chemistry, 240, 75-83.
  • Mishra, B., Mishra, J., Pati, P., Rath, P. (2017). Dehydrated Meat Products—A Review. Int. J. Livest. Res, 7, 10-22.
  • Nawaz, A., Khalifa, I., Walayat, N., Lorenzo, J. M., Irshad, S., Ahmed, S., ... Li, E. (2021). Whole fish powder snacks: Evaluation of structural, textural, pasting, and water distribution properties. Sustainability, 13(11), 6010.
  • Nwabor, O. F., Onyeaka, H., Miri, T., Obileke, K., Anumudu, C., Hart, A. (2022). A cold plasma technology for ensuring the microbiological safety and quality of foods. Food Engineering Reviews, 1-20.
  • Özgören, E., Kaplan, H.B., Tüfekçi, S. (2018). Chia Tohumu Kullanılarak Zenginleştirilen Galetaların Bazı Kimyasal ve Fiziksel Özellikleri. Food and health, 4(2), 140-146.
  • Petchoo, J., Jittinandana, S., Tuntipopipat, S., Ngampeerapong, C., Tangsuphoom, N. (2021). Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks. International Journal of Food Science & Technology, 56(4), 1750-1758.
  • Prim, S.R., Folgueras, M.V., De Lima, M.A., Hotza, D. (2011). Synthesis and characterization of hematite pigment obtained from a steel waste industry. Journal of hazardous materials, 192(3), 1307-1313.
  • Ramos, A., Cabrera, M.C., Saadoun, A. (2012). Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture. Meat Science, 91(2), 116-124.
  • Savarino, G., Corsello, A., Corsello, G. (2021). Macronutrient balance and micronutrient amounts through growth and development. Italian Journal of Pediatrics, 47(1), 1-14.
  • SPSS 24.0, (2015). Statistical Package for the Social Sciences. Chicago, IL, USA: IBM.
  • Şensu, E. (2018). Bayburt’a Özgü Üç Farklı Berberis ve Hippophae Rhamnoides Bitkilerinin Biyoaktif Bileşiklerinin, Biyoaktivitelerinin Ve İn Vitro Biyoyararlılıklarının Belirlenmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 143 s.
  • Thakur, N., Raigond, P., Singh, Y., Mishra, T., Singh, B., Lal, M.K., Dutt, S. (2020). Recent updates on bioaccessibility of phytonutrients. Trends in Food Science & Technology, 97, 366-380.
  • Tomasevic, I., Djekic, I., Font-i-Furnols, M., Terjung, N., Lorenzo, J. M. (2021). Recent advances in meat color research. Current Opinion in Food Science, 41, 81-87.
  • Toor, M.D., Adnan, M., Rehman, F.U., Tahir, R., Saeed, M. S., Khan, A.U., Pareek, V. (2021). Nutrients and their importance in agriculture crop production; A review. Ind. J. Pure App. Biosci, 9(1), 1-6.
  • Uysal, H., Bilgiçli, N., Elgün, A., İbanoğlu, Ş., Herken, E.N., Demir, M.K. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78(3), 1074-1078.
  • Van Campen, D. R., Glahn, R. P. (1999). Micronutrient bioavailability techniques: accuracy, problems and limitations. Field Crops Research, 60(1-2), 93-113.
  • Waliszewski, K.N., Garcia, R.H., Ramirez, M., Garcia, M.A. (2000). Polyphenol oxidase activity in banana chips during osmotic dehydration. Drying Technology, 18(6), 1327-1337.
  • WHO, (2004). World Health Organization. Vitamin and mineral requirements in human nutrition. World Health Organization.
  • Wyness, L. (2016). The role of red meat in the diet: nutrition and health benefits. Proceedings of the Nutrition Society, 75(3), 227-232.
  • Yalçın, S.S., Pekcan, G., Tezel, B., Köksal, E., Özbas, E., Yurdakök, K., Tunç, B. (2009). 12-23 aylık çocuklarda demir kullanım araştırması raporu. Ankara: Ana Çocuk Sağlığı Aile Planlaması Genel Müdürlüğü Matbaası.

IN VITRO IRON BIOACCESSIBILITY OF WHOLE WHEAT FLOUR BREADSTICKS FORTIFIED WITH DRIED MEAT POWDER

Year 2023, Volume: 48 Issue: 6, 1216 - 1229, 15.12.2023

Emine Erdağ Akca Özlem Çağındı Ergun Köse

https://doi.org/10.15237/gida.GD22130

Abstract

Iron deficiency and iron deficiency anemia is a nutritional problem affecting many people globally. In this study, widely consumed and easily accessible whole wheat flour breadsticks were enriched by 30% with red meat powder which is a high iron and protein source. Chemical analysis results showed that the enriched group had higher ash (4.26±0.49%) and protein (35.94±1.65%) contents than the control. The moisture contents of the products were found to be 2.43% and 16.03% in the control and the samples containing meat powder, respectively. İn vitro pre-digestion and post-digestion iron content was determined by applying INFOGEST protocol and bioaccessible iron content was calculated as 56.84±0.42% and the enriched group showed a significant increase compared to the control (10.20±0.15%). The unique color of red meat affected the L*, a*, b* values of the samples and the total color change was calculated as 11.46. It was observed that the high amount of meat powder used decreased the fracturability of the samples and increased the elasticity, which resulted in a decrease in the distance required for breakage. In the sensory panel where the samples were evaluated by the panelists in terms of appearance, color, flavor, texture and general taste, the control group was found superior to the group containing meat powder in terms of all properties. In this study, cereal products, which form the basis of daily nutrition, and red meat with high iron and protein content were combined and transformed into an easily accessible and widely consumed cereal-based snack form. In this aspect, whole wheat flour breadsticks with high protein content, enriched with iron and increased iron bioaccessibility were obtained within the scope of the study. However, it is thought that improvements in physical and sensory properties that affect consumer preference would be beneficial.

Keywords

Tahıl atıştırmalıkları demir biyoerişilebilirlik kırmızı et in vitro sindirim. Cereal snacks iron bioaccessibility red meat in vitro digestion

Project Number

BAP-2019-169

References

  • Abbaspour, N., Hurrell, R., Kelishadi, R. (2014). Review on iron and its importance for human health. Journal of research in medical sciences: the official journal of Isfahan University of Medical Sciences, 19(2), 164.
  • Agengo, F.B., Onyango, A.N., Serrem, C.A., Okoth, J. (2020). Effect of Fortification with Snail Meat Powder on Physicochemical Properties and Shelf-life of Sorghum-wheat Buns. Current Nutrition & Food Science, 16(5), 749-756.
  • Albayrak, B.B., Tuncel, N.B., Kocabıyık, H. (2021). Bazı İnstant Gıdaların Üretiminde İnfrared Kurutmanın Etkisi. Journal of Advanced Research in Natural and Applied Sciences, 7(1), 100-113.
  • Alegría‐Torán, A., Barberá‐Sáez, R., Cilla‐Tatay, A. (2015). Bioavailability of minerals in foods. Handbook of mineral elements in food Ed.: Miguel de la Guardia, Salvador Garrigues, John Wiley Sons, UK, 41-67
  • Anonim (2010). TS EN ISO 712, Tahıl ve Tahıl Ürünleri- Rutubet Muhtevası Tayini. Türk Standartları Enstitüsü, Ankara.
  • Anonim (2010a) .TS EN ISO 2171, Tahıllar, Baklagiller ve Yan Ürünleri Yakılarak Kül Muhtevasının Tayini. Türk Standartları Enstitüsü, Ankara
  • AOAC (Association of Official Analytical Chemists), (1990). Method 963.15: Official Methods of Analysis of AOAC International, Washington, DC.
  • AOAC (Association of Official Analytical Chemists), (1995). Method 960.52. Official Methods of Analysis of AOAC International., Washington, DC.
  • Aykın, E., Erbaş, M. (2016). Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Meat science, 121, 272-277.
  • Barışık, D., Tavman, Ş. (2018). Glütensiz ekmek formülasyonlarında nohut unu kullanımının ekmeğin kalitesi üzerine etkisi. Akademik Gıda, 16(1), 33-41.
  • Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., ... Recio, I. (2019). INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature protocols, 14(4), 991-1014.
  • Bryszewska, M.A. (2019). Comparison study of iron bioaccessibility from dietary supplements and microencapsulated preparations. Nutrients, 11(2), 273.
  • De la Guardia, M., Garrigues, S. (2015) Handbook of mineral elements in food. Ed.: Miguel de la Guardia and Salvador Garrigues, Wiley Blackwell, United Kingdom, 766 s.
  • Diego Quintaes, K., Barberá, R., Cilla, A. (2017). Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies. Critical reviews in food science and nutrition, 57(10), 2028-2041.
  • Fujihara, S., Sasaki, H., Aoyagi, Y., Sugahara, T. (2008). Nitrogen‐to‐protein conversion factors for some cereal products in Japan. Journal of food science, 73(3), C204-C209.
  • Gharibzahedi, S.M.T., Jafari, S.M. (2017). The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation. Trends in Food Science & Technology, 62, 119-132.
  • Godswill, A.G., Somtochukwu, I.V., Ikechukwu, A.O., Kate, E.C. (2020). Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 3(1), 1-32.
  • Güven, Ö. (2016). Extrüzyon işleminin enginar yaprağı tozunda bulunan biyoaktif bileşenlere ve in vitro biyoerişilebilirliklerine etkisi. Orta Doğu Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 92 s.
  • Harris, E.D. (2014). Minerals in food: Nutrition, metabolism, bioactivity. DEStech Publications, Inc., Lancaster, Pennsylvania, U.S.A.
  • Huma, N., Salim-Ur-Rehman, Anjum, F.M., Murtaza, M.A., Sheikh, M.A. (2007). Food fortification strategy—preventing iron deficiency anemia: a review. Critical reviews in food science and nutrition, 47(3), 259-265.
  • İncedayi, B., Tamer, C.E., Sinir, G.Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology, 36, 171-178.
  • Karaağaoğlu, N., Mercanlıgil, S.M., Başoğlu, S. (1993). Özel Amaçlı Bisküvi, Galeta, Grissini, Etimek Gibi Tahıl Ürünlerinin Besin Değerleri: Protein, Yağ, Nem, Kül, Karbonhidrat ve Enerji Miktarları. Beslenme ve Diyet Dergisi, 22(2), 229-242.
  • Ktenioudaki, A., Chaurin, V., Reis, S.F., Gallagher, E. (2012). Brewer’s spent grain as a functional ingredient for breadsticks. International journal of food science & technology, 47(8), 1765-1771.
  • Mackie, A., Rigby, N. (2015). InfoGest consensus method. The Impact of Food Bioactives on Health, 13-22. Marchetti, L., Califano, A.N., Andres, S.C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. LWT, 95, 85-91.
  • Menezes, E.A., Oliveira, A.F., França, C.J., Souza, G.B., Nogueira, A.R.A. (2018). Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing. Food Chemistry, 240, 75-83.
  • Mishra, B., Mishra, J., Pati, P., Rath, P. (2017). Dehydrated Meat Products—A Review. Int. J. Livest. Res, 7, 10-22.
  • Nawaz, A., Khalifa, I., Walayat, N., Lorenzo, J. M., Irshad, S., Ahmed, S., ... Li, E. (2021). Whole fish powder snacks: Evaluation of structural, textural, pasting, and water distribution properties. Sustainability, 13(11), 6010.
  • Nwabor, O. F., Onyeaka, H., Miri, T., Obileke, K., Anumudu, C., Hart, A. (2022). A cold plasma technology for ensuring the microbiological safety and quality of foods. Food Engineering Reviews, 1-20.
  • Özgören, E., Kaplan, H.B., Tüfekçi, S. (2018). Chia Tohumu Kullanılarak Zenginleştirilen Galetaların Bazı Kimyasal ve Fiziksel Özellikleri. Food and health, 4(2), 140-146.
  • Petchoo, J., Jittinandana, S., Tuntipopipat, S., Ngampeerapong, C., Tangsuphoom, N. (2021). Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks. International Journal of Food Science & Technology, 56(4), 1750-1758.
  • Prim, S.R., Folgueras, M.V., De Lima, M.A., Hotza, D. (2011). Synthesis and characterization of hematite pigment obtained from a steel waste industry. Journal of hazardous materials, 192(3), 1307-1313.
  • Ramos, A., Cabrera, M.C., Saadoun, A. (2012). Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture. Meat Science, 91(2), 116-124.
  • Savarino, G., Corsello, A., Corsello, G. (2021). Macronutrient balance and micronutrient amounts through growth and development. Italian Journal of Pediatrics, 47(1), 1-14.
  • SPSS 24.0, (2015). Statistical Package for the Social Sciences. Chicago, IL, USA: IBM.
  • Şensu, E. (2018). Bayburt’a Özgü Üç Farklı Berberis ve Hippophae Rhamnoides Bitkilerinin Biyoaktif Bileşiklerinin, Biyoaktivitelerinin Ve İn Vitro Biyoyararlılıklarının Belirlenmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 143 s.
  • Thakur, N., Raigond, P., Singh, Y., Mishra, T., Singh, B., Lal, M.K., Dutt, S. (2020). Recent updates on bioaccessibility of phytonutrients. Trends in Food Science & Technology, 97, 366-380.
  • Tomasevic, I., Djekic, I., Font-i-Furnols, M., Terjung, N., Lorenzo, J. M. (2021). Recent advances in meat color research. Current Opinion in Food Science, 41, 81-87.
  • Toor, M.D., Adnan, M., Rehman, F.U., Tahir, R., Saeed, M. S., Khan, A.U., Pareek, V. (2021). Nutrients and their importance in agriculture crop production; A review. Ind. J. Pure App. Biosci, 9(1), 1-6.
  • Uysal, H., Bilgiçli, N., Elgün, A., İbanoğlu, Ş., Herken, E.N., Demir, M.K. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78(3), 1074-1078.
  • Van Campen, D. R., Glahn, R. P. (1999). Micronutrient bioavailability techniques: accuracy, problems and limitations. Field Crops Research, 60(1-2), 93-113.
  • Waliszewski, K.N., Garcia, R.H., Ramirez, M., Garcia, M.A. (2000). Polyphenol oxidase activity in banana chips during osmotic dehydration. Drying Technology, 18(6), 1327-1337.
  • WHO, (2004). World Health Organization. Vitamin and mineral requirements in human nutrition. World Health Organization.
  • Wyness, L. (2016). The role of red meat in the diet: nutrition and health benefits. Proceedings of the Nutrition Society, 75(3), 227-232.
  • Yalçın, S.S., Pekcan, G., Tezel, B., Köksal, E., Özbas, E., Yurdakök, K., Tunç, B. (2009). 12-23 aylık çocuklarda demir kullanım araştırması raporu. Ankara: Ana Çocuk Sağlığı Aile Planlaması Genel Müdürlüğü Matbaası.
There are 44 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Emine Erdağ Akca 0000-0002-5260-9630

Özlem Çağındı 0000-0002-6436-9208

Ergun Köse 0000-0002-1893-1984

Project Number BAP-2019-169
Early Pub Date October 26, 2023
Publication Date December 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 6

Cite

APA Erdağ Akca, E., Çağındı, Ö., & Köse, E. (2023). KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI. Gıda, 48(6), 1216-1229. https://doi.org/10.15237/gida.GD22130
AMA Erdağ Akca E, Çağındı Ö, Köse E. KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI. The Journal of Food. December 2023;48(6):1216-1229. doi:10.15237/gida.GD22130
Chicago Erdağ Akca, Emine, Özlem Çağındı, and Ergun Köse. “KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI”. Gıda 48, no. 6 (December 2023): 1216-29. https://doi.org/10.15237/gida.GD22130.
EndNote Erdağ Akca E, Çağındı Ö, Köse E (December 1, 2023) KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI. Gıda 48 6 1216–1229.
IEEE E. Erdağ Akca, Ö. Çağındı, and E. Köse, “KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI”, The Journal of Food, vol. 48, no. 6, pp. 1216–1229, 2023, doi: 10.15237/gida.GD22130.
ISNAD Erdağ Akca, Emine et al. “KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI”. Gıda 48/6 (December 2023), 1216-1229. https://doi.org/10.15237/gida.GD22130.
JAMA Erdağ Akca E, Çağındı Ö, Köse E. KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI. The Journal of Food. 2023;48:1216–1229.
MLA Erdağ Akca, Emine et al. “KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI”. Gıda, vol. 48, no. 6, 2023, pp. 1216-29, doi:10.15237/gida.GD22130.
Vancouver Erdağ Akca E, Çağındı Ö, Köse E. KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASI. The Journal of Food. 2023;48(6):1216-29.
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