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Bioactive Component Potential of Oilseed Hulls and their Use in Food Products

Yıl 2017, Cilt: 15 Sayı: 3, 315 - 321, 22.10.2017
https://doi.org/10.24323/akademik-gida.345280

Öz

In
this review, chemical components, antioxidant activity, phenolic constituents
and dietary fiber contents of hulls of oilseeds such as almond, walnut, cocoa,
coffee, sesame, pistachio, peanut, pumpkin, cashew, hazelnut, flaxseed and
rapeseed as by-products of food industry were discussed. In recent years,
research on the raw materials that can provide food functional properties has
gained importance. The fact that oilseed shells can be supplied as cheap raw
materials attracts the attention of functional food industry. The purpose of this
review is to provide a source on nutritional value and bioactive compounds of
hulls of oilseeds to functional food producers.

Kaynakça

  • [1] Valdés, A., Beltrán, A., Garrigós, M.C., 2015. Potential use of nut agricultural by-products in polymer materials: A review, Agricultural Wastes: Characteristics. Types and Managemen 87-106.
  • [2] İlkdoğan, U., 2008. Dünya ve Avrupa Birliği’ nde Yağlı Tohum Ticaretinde Gelişmeler ve Türkiye Bağlamında Değerlendirme, AB Uzmanlık Tezi, Ankara, Türkiye.
  • [3] Tüm Kuruyemiş Sanayicileri ve İş Adamları Derneği, 2014. Kuruyemiş Sektörü Mevcut Durum Analizi, Teknik Raporlar, http://www.tuksiad.org/sayfa/teknik-raporlar,247.php
  • [4] Sessa, D. J., 2004. Processing of soybean hulls to enhance the distribution and extraction of value-added proteins. Journal of the Science of Food and Agriculture, 84, 75-82. http://dx.doi.org/10.1002/jsfa.1612
  • [5] Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., 2011. Dietary fibre and fibre rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124(2): 411–421
  • [6] Mandalari, G., Tomaino, A., Arcoraci, T., Martorana, M., Lo Turco, V., Cacciola, F., Rich, G.T., Bisignano, C., Saija, A., Dugo, P., Cross, K.L., Parker, M.L., Waldron, K.W., Wickham, M.S.J., 2010. Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.). Journal of Food Composition and Analysis 23: 166–174.
  • [7] Arlorio, M., Coȉsson, J.D., Travaglia, F., Varsaldi, F., Miglio, G., Lombardi, G., Martelli, A., 2005. Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2. Food Research International 38: 1009 – 1014.
  • [8] Bruna, C., Eichholz, I., Rohn, S., Kroh, L.W., Huyskens – Keil, S., 2009. Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins, Journal of Applied Botany and Food Quality 83: 9–13.
  • [9] Alasalvar, C., Shahidi, F., 2008. Tree nuts: Composition, phytochemicals, and health effects: An overview. In C. Alasalvar & F. Shahidi (Eds.), Tree nuts: Composition, phytochemicals, and health effects (pp. 1–10). Boca Raton, FL: CRC Press Taylor & Francis Group.
  • [10] Alasalvar, C., Hoffman, A.M., Shahidi, F., 2008. Antioxidant activities and phytochemicals in hazelnut (Corylus avellana L.) and hazelnut by-products. In C. Alasalvar & F. Shahidi (Eds.), Tree nuts: Composition, phytochemicals and health effects (pp. 215 – 235). Boca Raton, FL: CRC Press, Taylor & Francis Group
  • [11] Esfahlan, A.J., Jamei, R., Esfahlan, R.J., 2010. The importance of almond (Prunus amygdalus L.) and its by-products, Food Chemistry 120: 349–360.
  • [12] Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., Attia, H., 2007. Quality characteristics of sesame seeds and by-products. Food Chemistry 103: 641–650.
  • [13] Tyug, T.S., Prasad, K.N., Ismail, A., 2010. Antioxidant capacity, phenolics and isoflavones in soybean by-products, Food Chemistry 123: 583–589.
  • [14] Yang, J.M., 2005. Soybean milk residue ensiled with peanut hulls: fermentation acids, cell wall composition, and silage utilization by mixed ruminal microorganisms. Bioresource Technology 96(12): 1419–1424.
  • [15] Özdemir, K.S., Yılmaz, C., Durmaz, G., Gökmen, V., 2014. Hazelnut skin powder: A new brown colored functional ingredient. Food Research International 65: 291–297.
  • [16] Ayfer, M., Uzun, A., Baş, F., 1986. 'Türk Fındık Çeşitleri'. Karadeniz Bölgesi Fındık ihracatçıları Birliği, Ankara.
  • [17] Martínez, R., Torres, P., Meneses, M.A. , Figueroa, J.G., Pérez-Álvarez, J.A., Viuda-Martos, M., 2012. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products. Food Research International 49: 39–45.
  • [18] Borrelli, R.C., Esposito, F., Napolitano, A., Ritieni, A., Fogliano, V., 2004. Characterization of a New Potential Functional Ingredient: Coffee Silverskin, Journal of Agricultural and Food Chemistry 52: 1338-1343.
  • [19] Food and Nutrition Board, Institute of Medicine. 2001. Dietary reference intakes. Proposed definition of dietary fiber. A report of the panel on the definition of dietary fiber and the standing committee on the scientific evaluation of dietary reference intakes. Washington, DC: National Academy Press., https://www.nap.edu/read/10161/chapter/3#8
  • [20] Yang, J., Xiao, A., Wang, C., 2014. Novel development and characterisation of dietary fibre from yellow soybean hulls. Food Chemistry 161: 367–375.
  • [21] Montella, R., Coȉssona, J.D., Travaglia, F., Locatelli, M., Malfa, P., Martelli, A., Arlorioa, M., 2013. Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631. Journal of Functional Foods 306-315.
  • [22] Elleuch, M., Besbes, S., Blecker, C., Roiseux, O., Deroanne, C., Drira, N.D., Attia, H., 2008. Date flesh: Chemical composition and characteristics of the dietary fibre. Food Chemistry 11: 676–682.
  • [23] Contini, M., Baccelloni, S., Massantini, R., Anelli, G., 2008. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry 110: 659–669.
  • [24] Monagas, M., Garrido, I., Aguliar, R., Cordovés, M., Rybarczyk, A., Amarowicz, R., Bartolome, B., 2009. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. Journal of Agricultural Food Chemistry 5: 10590–10599.
  • [25] Taş, N.G., Gökmen, V., 2015. Bioactive compounds in different hazelnut varieties and their skins. Journal of Food Composition and Analysis 43: 203–208.
  • [26] Lecumberri, E., Mateos, R., Izquierdo-Pulido, M., Rupe´rez, P., Goya, L., Bravo, L., 2007. Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry 104: 948–954.
  • [27] Azizah, A.H., Nik Ruslawati, N.M., Swee Tee, T., 1999. Extraction and characterization of antioxidant from cocoa by-products. Food Chemistry 64: 199 – 202.
  • [28] Zoral, F.B., Turgay, Ö., 2014. Çeşitli gıda atıklarının toplam fenolik madde içeriğinin, antioksidan ve antimikrobiyel aktivitelerinin araştırılması. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bililimleri Dergisi 17(2): 24-33.
  • [29] Kamath, V., Rajini, P. S., 2007. The efficacy of cashew nut (Anacardium occidentale L.) skin extract as a free radical scavenger. Food Chemistry 103: 428–433.
  • [30] Peričin, D., Krimer, V., Trivić, S., Radulović, L., 2009. The distribution of phenolic acids in pumpkin’s hull-less seed, skin, oil cake meal, dehulled kernel and hull. Food Chemistry 113: 450–456.
  • [31] Monagas, M., Garrido, I., Aguliar, R., Bartolome, B., Cordovés, M., 2007. Almond (Prunus dulcis (Mill.) D.A. Webb) skins as a potential source of bioactive polyphenols. Journal of Agriculture and Food Chemistry 55: 8498–8507.
  • [32] Grace, M.H., Esposito, D., Timmers, M.A., Xiong, J., Yousef, G., Komarnytsky, S., Lila, M.A., 2016. Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts. Food Chemistry 210: 85–95.
  • [33] Esquivel, P., Jiménez, V.M., 2012. Functional properties of coffee and coffee by-products. Food Research International 46: 488–495.
  • [34] Sánchez, D.A., Anzola, V.C., 2014. Chemical characterization of the coffee silverskin (Coffea arábica) in varieties colombia and caturra. Revista Colombiana de Quimica 41(2): 0120-2804.
  • [35] Bresciani, L., Calani, L., Bruni, R., Brighenti, F., Rio, D., 2014. Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin. Food Research International 61: 196–201.
  • [36] Win, M. M., Abdul-Hamit, A., Baharin, B. S., Anwar, F., Sabu, M.C., Pak-Dek, M.S., 2011. Phenolic compounds and antioxidant activity of peanut’s skin, hull, raw kernel and roasted kernel flour. Pakistan Journal of Botany 43(3): 1635-1642.
  • [37] Liu, Q., Wua, L., Pu, H., Li, C., Hua, Q., 2012. Profile and distribution of soluble and insoluble phenolics in Chinese rapeseed (Brassica napus). Food Chemistry 135: 616–622.
  • [38] Pourfarzad, A., Mahdavian- Mehr, H., Sedaghat, N., 2013. Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology. Food Science and Technology 50: 599 – 606.
  • [39] Elleuch, M., Bedigian, D., Maazoun, B., Besbes, S., Blecker, C., Attia, H., 2014. Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier. Food Chemistry 145: 765-771.
  • [40] Ma, Y., Kerr, W.L., Swanson, R.B., Hargrove, J.L., Pegg, R.B., 2014. Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity. Food Chemistry 145: 883–891.
  • [41] Sanders III, C.T., DeMasie, C.L., Kerr, W.L., Hargrove, J.L., Pegg, R.B., Swanson, R.B., 2014. Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics. LWT - Food Science and Technology 59: 222-228.
  • [42] Camargo, A.C., Vidal, C.M.M., Canniatti-Brazaca, S.G., Shahidi, F., 2014. Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality. Journal of Agricultural Food Chemistry 62: 11228−11235.
  • [43] Hao, M., Beta, T., 2012. Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chemistry 133: 1320–1325.
  • [44] Sęczyk, Ł., Świeca, M., Dziki, D., Anders, A., Gawlik-Dziki, U., 2017. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chemistry 214: 32–38.
  • [45] Marpalle, P., Sonawane, S.K., Arya, S.S., 2014. Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT – Food Science and Technology 58: 614–619.
  • [46] Garcia–Serna, E., Martinez–Saez, N., Mesias, M., Morales, F.J., Castillo, M.D., 2014. Use of coffee silverskin and stevia to improve the formulation of biscuits. Polish Journal of Food and Nutrition Sciences 64(4): 243–251.
  • [47] Kumar, V., Biswas, A.K., Sahoo, J., Chatli, M.K., Sivakumar, S., 2013. Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. Journal of Food Science and Technology 50(6): 1058–1068.

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

Yıl 2017, Cilt: 15 Sayı: 3, 315 - 321, 22.10.2017
https://doi.org/10.24323/akademik-gida.345280

Öz

Bu derlemede, gıda sanayisinde işlenen badem, ceviz,
kakao, kahve, susam, antepfıstığı, yer fıstığı, kabak çekirdeği, kaju, fındık,
keten tohumu ve kolza gibi yağlı tohumların yan ürün olarak açığa çıkan
kabuklarının kimyasal bileşenleri, antioksidan aktiviteleri, fenolik bileşenleri,
diyet lifi gibi biyoaktif bileşenleri üzerinde yapılmış çeşitli çalışmalara yer
verilmiştir.
Son yıllarda gıdalara fonksiyonel özellik kazandırabilecek
hammaddeler üzerinde araştırmalar önem kazanmıştır. Yağlı tohum kabuklarının
gıda artığı olması nedeniyle ucuz hammadde olarak temin edilebilmesi
fonksiyonel gıda sanayisinin de ilgisini çekmektedir. Yağlı tohum kabuklarının
besin değerleri ve biyoaktif içerikleri konusunda elde edilmiş verilerin
fonksiyonel gıda üreticileri için kaynak oluşturmasına yardımcı olmak bu
derlemenin amacını oluşturmaktadır.

Kaynakça

  • [1] Valdés, A., Beltrán, A., Garrigós, M.C., 2015. Potential use of nut agricultural by-products in polymer materials: A review, Agricultural Wastes: Characteristics. Types and Managemen 87-106.
  • [2] İlkdoğan, U., 2008. Dünya ve Avrupa Birliği’ nde Yağlı Tohum Ticaretinde Gelişmeler ve Türkiye Bağlamında Değerlendirme, AB Uzmanlık Tezi, Ankara, Türkiye.
  • [3] Tüm Kuruyemiş Sanayicileri ve İş Adamları Derneği, 2014. Kuruyemiş Sektörü Mevcut Durum Analizi, Teknik Raporlar, http://www.tuksiad.org/sayfa/teknik-raporlar,247.php
  • [4] Sessa, D. J., 2004. Processing of soybean hulls to enhance the distribution and extraction of value-added proteins. Journal of the Science of Food and Agriculture, 84, 75-82. http://dx.doi.org/10.1002/jsfa.1612
  • [5] Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., 2011. Dietary fibre and fibre rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124(2): 411–421
  • [6] Mandalari, G., Tomaino, A., Arcoraci, T., Martorana, M., Lo Turco, V., Cacciola, F., Rich, G.T., Bisignano, C., Saija, A., Dugo, P., Cross, K.L., Parker, M.L., Waldron, K.W., Wickham, M.S.J., 2010. Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.). Journal of Food Composition and Analysis 23: 166–174.
  • [7] Arlorio, M., Coȉsson, J.D., Travaglia, F., Varsaldi, F., Miglio, G., Lombardi, G., Martelli, A., 2005. Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2. Food Research International 38: 1009 – 1014.
  • [8] Bruna, C., Eichholz, I., Rohn, S., Kroh, L.W., Huyskens – Keil, S., 2009. Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins, Journal of Applied Botany and Food Quality 83: 9–13.
  • [9] Alasalvar, C., Shahidi, F., 2008. Tree nuts: Composition, phytochemicals, and health effects: An overview. In C. Alasalvar & F. Shahidi (Eds.), Tree nuts: Composition, phytochemicals, and health effects (pp. 1–10). Boca Raton, FL: CRC Press Taylor & Francis Group.
  • [10] Alasalvar, C., Hoffman, A.M., Shahidi, F., 2008. Antioxidant activities and phytochemicals in hazelnut (Corylus avellana L.) and hazelnut by-products. In C. Alasalvar & F. Shahidi (Eds.), Tree nuts: Composition, phytochemicals and health effects (pp. 215 – 235). Boca Raton, FL: CRC Press, Taylor & Francis Group
  • [11] Esfahlan, A.J., Jamei, R., Esfahlan, R.J., 2010. The importance of almond (Prunus amygdalus L.) and its by-products, Food Chemistry 120: 349–360.
  • [12] Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., Attia, H., 2007. Quality characteristics of sesame seeds and by-products. Food Chemistry 103: 641–650.
  • [13] Tyug, T.S., Prasad, K.N., Ismail, A., 2010. Antioxidant capacity, phenolics and isoflavones in soybean by-products, Food Chemistry 123: 583–589.
  • [14] Yang, J.M., 2005. Soybean milk residue ensiled with peanut hulls: fermentation acids, cell wall composition, and silage utilization by mixed ruminal microorganisms. Bioresource Technology 96(12): 1419–1424.
  • [15] Özdemir, K.S., Yılmaz, C., Durmaz, G., Gökmen, V., 2014. Hazelnut skin powder: A new brown colored functional ingredient. Food Research International 65: 291–297.
  • [16] Ayfer, M., Uzun, A., Baş, F., 1986. 'Türk Fındık Çeşitleri'. Karadeniz Bölgesi Fındık ihracatçıları Birliği, Ankara.
  • [17] Martínez, R., Torres, P., Meneses, M.A. , Figueroa, J.G., Pérez-Álvarez, J.A., Viuda-Martos, M., 2012. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products. Food Research International 49: 39–45.
  • [18] Borrelli, R.C., Esposito, F., Napolitano, A., Ritieni, A., Fogliano, V., 2004. Characterization of a New Potential Functional Ingredient: Coffee Silverskin, Journal of Agricultural and Food Chemistry 52: 1338-1343.
  • [19] Food and Nutrition Board, Institute of Medicine. 2001. Dietary reference intakes. Proposed definition of dietary fiber. A report of the panel on the definition of dietary fiber and the standing committee on the scientific evaluation of dietary reference intakes. Washington, DC: National Academy Press., https://www.nap.edu/read/10161/chapter/3#8
  • [20] Yang, J., Xiao, A., Wang, C., 2014. Novel development and characterisation of dietary fibre from yellow soybean hulls. Food Chemistry 161: 367–375.
  • [21] Montella, R., Coȉssona, J.D., Travaglia, F., Locatelli, M., Malfa, P., Martelli, A., Arlorioa, M., 2013. Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631. Journal of Functional Foods 306-315.
  • [22] Elleuch, M., Besbes, S., Blecker, C., Roiseux, O., Deroanne, C., Drira, N.D., Attia, H., 2008. Date flesh: Chemical composition and characteristics of the dietary fibre. Food Chemistry 11: 676–682.
  • [23] Contini, M., Baccelloni, S., Massantini, R., Anelli, G., 2008. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry 110: 659–669.
  • [24] Monagas, M., Garrido, I., Aguliar, R., Cordovés, M., Rybarczyk, A., Amarowicz, R., Bartolome, B., 2009. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. Journal of Agricultural Food Chemistry 5: 10590–10599.
  • [25] Taş, N.G., Gökmen, V., 2015. Bioactive compounds in different hazelnut varieties and their skins. Journal of Food Composition and Analysis 43: 203–208.
  • [26] Lecumberri, E., Mateos, R., Izquierdo-Pulido, M., Rupe´rez, P., Goya, L., Bravo, L., 2007. Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry 104: 948–954.
  • [27] Azizah, A.H., Nik Ruslawati, N.M., Swee Tee, T., 1999. Extraction and characterization of antioxidant from cocoa by-products. Food Chemistry 64: 199 – 202.
  • [28] Zoral, F.B., Turgay, Ö., 2014. Çeşitli gıda atıklarının toplam fenolik madde içeriğinin, antioksidan ve antimikrobiyel aktivitelerinin araştırılması. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bililimleri Dergisi 17(2): 24-33.
  • [29] Kamath, V., Rajini, P. S., 2007. The efficacy of cashew nut (Anacardium occidentale L.) skin extract as a free radical scavenger. Food Chemistry 103: 428–433.
  • [30] Peričin, D., Krimer, V., Trivić, S., Radulović, L., 2009. The distribution of phenolic acids in pumpkin’s hull-less seed, skin, oil cake meal, dehulled kernel and hull. Food Chemistry 113: 450–456.
  • [31] Monagas, M., Garrido, I., Aguliar, R., Bartolome, B., Cordovés, M., 2007. Almond (Prunus dulcis (Mill.) D.A. Webb) skins as a potential source of bioactive polyphenols. Journal of Agriculture and Food Chemistry 55: 8498–8507.
  • [32] Grace, M.H., Esposito, D., Timmers, M.A., Xiong, J., Yousef, G., Komarnytsky, S., Lila, M.A., 2016. Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts. Food Chemistry 210: 85–95.
  • [33] Esquivel, P., Jiménez, V.M., 2012. Functional properties of coffee and coffee by-products. Food Research International 46: 488–495.
  • [34] Sánchez, D.A., Anzola, V.C., 2014. Chemical characterization of the coffee silverskin (Coffea arábica) in varieties colombia and caturra. Revista Colombiana de Quimica 41(2): 0120-2804.
  • [35] Bresciani, L., Calani, L., Bruni, R., Brighenti, F., Rio, D., 2014. Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin. Food Research International 61: 196–201.
  • [36] Win, M. M., Abdul-Hamit, A., Baharin, B. S., Anwar, F., Sabu, M.C., Pak-Dek, M.S., 2011. Phenolic compounds and antioxidant activity of peanut’s skin, hull, raw kernel and roasted kernel flour. Pakistan Journal of Botany 43(3): 1635-1642.
  • [37] Liu, Q., Wua, L., Pu, H., Li, C., Hua, Q., 2012. Profile and distribution of soluble and insoluble phenolics in Chinese rapeseed (Brassica napus). Food Chemistry 135: 616–622.
  • [38] Pourfarzad, A., Mahdavian- Mehr, H., Sedaghat, N., 2013. Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology. Food Science and Technology 50: 599 – 606.
  • [39] Elleuch, M., Bedigian, D., Maazoun, B., Besbes, S., Blecker, C., Attia, H., 2014. Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier. Food Chemistry 145: 765-771.
  • [40] Ma, Y., Kerr, W.L., Swanson, R.B., Hargrove, J.L., Pegg, R.B., 2014. Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity. Food Chemistry 145: 883–891.
  • [41] Sanders III, C.T., DeMasie, C.L., Kerr, W.L., Hargrove, J.L., Pegg, R.B., Swanson, R.B., 2014. Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics. LWT - Food Science and Technology 59: 222-228.
  • [42] Camargo, A.C., Vidal, C.M.M., Canniatti-Brazaca, S.G., Shahidi, F., 2014. Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality. Journal of Agricultural Food Chemistry 62: 11228−11235.
  • [43] Hao, M., Beta, T., 2012. Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chemistry 133: 1320–1325.
  • [44] Sęczyk, Ł., Świeca, M., Dziki, D., Anders, A., Gawlik-Dziki, U., 2017. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chemistry 214: 32–38.
  • [45] Marpalle, P., Sonawane, S.K., Arya, S.S., 2014. Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT – Food Science and Technology 58: 614–619.
  • [46] Garcia–Serna, E., Martinez–Saez, N., Mesias, M., Morales, F.J., Castillo, M.D., 2014. Use of coffee silverskin and stevia to improve the formulation of biscuits. Polish Journal of Food and Nutrition Sciences 64(4): 243–251.
  • [47] Kumar, V., Biswas, A.K., Sahoo, J., Chatli, M.K., Sivakumar, S., 2013. Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. Journal of Food Science and Technology 50(6): 1058–1068.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Bölüm Derleme Makaleler
Yazarlar

Elif Öztürk Bu kişi benim

Gülden Ova

Yayımlanma Tarihi 22 Ekim 2017
Gönderilme Tarihi 20 Ekim 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 15 Sayı: 3

Kaynak Göster

APA Öztürk, E., & Ova, G. (2017). Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı. Akademik Gıda, 15(3), 315-321. https://doi.org/10.24323/akademik-gida.345280
AMA Öztürk E, Ova G. Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı. Akademik Gıda. Ekim 2017;15(3):315-321. doi:10.24323/akademik-gida.345280
Chicago Öztürk, Elif, ve Gülden Ova. “Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli Ve Gıdalarda Kullanımı”. Akademik Gıda 15, sy. 3 (Ekim 2017): 315-21. https://doi.org/10.24323/akademik-gida.345280.
EndNote Öztürk E, Ova G (01 Ekim 2017) Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı. Akademik Gıda 15 3 315–321.
IEEE E. Öztürk ve G. Ova, “Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı”, Akademik Gıda, c. 15, sy. 3, ss. 315–321, 2017, doi: 10.24323/akademik-gida.345280.
ISNAD Öztürk, Elif - Ova, Gülden. “Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli Ve Gıdalarda Kullanımı”. Akademik Gıda 15/3 (Ekim 2017), 315-321. https://doi.org/10.24323/akademik-gida.345280.
JAMA Öztürk E, Ova G. Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı. Akademik Gıda. 2017;15:315–321.
MLA Öztürk, Elif ve Gülden Ova. “Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli Ve Gıdalarda Kullanımı”. Akademik Gıda, c. 15, sy. 3, 2017, ss. 315-21, doi:10.24323/akademik-gida.345280.
Vancouver Öztürk E, Ova G. Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı. Akademik Gıda. 2017;15(3):315-21.

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