The influence of stabilized wheat bran enrichment on
the nutritional and sensorial properties of leavened and unleavened flat bread
was studied. Wheat bran was stabilized with three applications (hot air oven,
microwave and autoclave). The stabilization methods affected the
physical characteristics of bazlama (thickness, spread factor) and yufka
(diameter, thickness, spread factor) samples. In bazlama samples, substitution
of stabilized wheat bran (SWB) lead to significant decrease in L* and increase
in a* and b* values compared to the control bazlama. While autoclave and
microwave stabilization methods are the most effective methods to decrease the
phytic acid content for bazlama samples, for yufka samples; autoclave
stabilization is the best. The mineral content (Ca, K, Mg, Mn, P, Fe and Zn) of
bazlama and yufka samples significantly (p<0.05) increased with SWB
substitution. Thus, autoclave stabilization could be used for wheat bran
stabilization to improve the nutritional quality of bazlama and yufka samples.
Bölüm | Articles |
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Yazarlar | |
Yayımlanma Tarihi | 11 Temmuz 2016 |
Gönderilme Tarihi | 6 Nisan 2016 |
Yayımlandığı Sayı | Yıl 2016Cilt: 2 Sayı: 4 |
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