Year 2015, Volume 1 , Issue 2, Pages 103 - 108 2015-03-09

APPROACHES FOR ENRICHMENT OF PASTA
MAKARNANIN ZENGİNLEŞTİRİLMESİNE YÖNELİK YAKLAŞIMLAR

Ezgi ÖZGÖREN [1] , Aydın YAPAR [2]


The aims of the food enrichment are substitution of the nutrients that were lost during processing and storage of the foods as well as prevention of diseases due to inadequate consumption of basic nutrients. Pasta is the most consumed food product after bread among baker­ies. There are various enrichment studies for pasta be­cause of it’s widely consumption by every age. In order to increase the nutritional value of pasta, different sources has been used for enrichment. Therefore, tex­tural, antioxidant and sensory properties of pasta were investigated. In this review, various applications of pasta enrichment were discussed. 

Zenginleştirme, gıdaların hazırlanması ve saklanması sırasında kayba uğrayan gıda bileşenlerinin yerine kon­ması ve temel gıda maddelerinin yetersiz tüketiminden ileri gelen hastalıkların önlenmesi gibi amaçlarla ger­çekleştirilmektedir. Unlu mamuller içerisinde ekmek­ten sonra en çok tüketilen gıda maddesi olan makarna­nın her yaş grubundan bireyler tarafından sevilerek tü­ketilmesi nedeniyle zenginleştirilmesine yönelik yapı­lan değişik çalışmalar bulunmaktadır. Makarnanın bes­leyici değerini arttırmak için farklı kaynaklarla zengin­leştirilmesi yoluna gidilmiştir. Bununla birlikte, çalış­malarda makarnanın tekstürel özellikleri, antioksidan özellikleri ve duyusal özellikleri de incelenmiştir. Bu çalışmada değişik amaçlarla makarnanın zenginleştiril­mesine yönelik uygulamalar anlatılmıştır.

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Subjects Science
Journal Section Articles
Authors

Author: Ezgi ÖZGÖREN
Institution: PAMUKKALE UNIV
Country: Turkey


Author: Aydın YAPAR
Institution: PAMUKKALE UNIV
Country: Turkey


Dates

Application Date : February 17, 2015
Acceptance Date : March 6, 2015
Publication Date : March 9, 2015

Bibtex @review { jfhs289560, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2015}, volume = {1}, pages = {103 - 108}, doi = {10.3153/JFHS15010}, title = {APPROACHES FOR ENRICHMENT OF PASTA}, key = {cite}, author = {Özgören, Ezgi and Yapar, Aydın} }
APA Özgören, E , Yapar, A . (2015). APPROACHES FOR ENRICHMENT OF PASTA . Food and Health , 1 (2) , 103-108 . DOI: 10.3153/JFHS15010
MLA Özgören, E , Yapar, A . "APPROACHES FOR ENRICHMENT OF PASTA" . Food and Health 1 (2015 ): 103-108 <https://jfhs.scientificwebjournals.com/en/pub/issue/27526/289560>
Chicago Özgören, E , Yapar, A . "APPROACHES FOR ENRICHMENT OF PASTA". Food and Health 1 (2015 ): 103-108
RIS TY - JOUR T1 - APPROACHES FOR ENRICHMENT OF PASTA AU - Ezgi Özgören , Aydın Yapar Y1 - 2015 PY - 2015 N1 - doi: 10.3153/JFHS15010 DO - 10.3153/JFHS15010 T2 - Food and Health JF - Journal JO - JOR SP - 103 EP - 108 VL - 1 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/JFHS15010 UR - https://doi.org/10.3153/JFHS15010 Y2 - 2015 ER -
EndNote %0 Food and Health APPROACHES FOR ENRICHMENT OF PASTA %A Ezgi Özgören , Aydın Yapar %T APPROACHES FOR ENRICHMENT OF PASTA %D 2015 %J Food and Health %P -2602-2834 %V 1 %N 2 %R doi: 10.3153/JFHS15010 %U 10.3153/JFHS15010
ISNAD Özgören, Ezgi , Yapar, Aydın . "APPROACHES FOR ENRICHMENT OF PASTA". Food and Health 1 / 2 (March 2015): 103-108 . https://doi.org/10.3153/JFHS15010
AMA Özgören E , Yapar A . APPROACHES FOR ENRICHMENT OF PASTA. Food Health. 2015; 1(2): 103-108.
Vancouver Özgören E , Yapar A . APPROACHES FOR ENRICHMENT OF PASTA. Food and Health. 2015; 1(2): 103-108.
IEEE E. Özgören and A. Yapar , "APPROACHES FOR ENRICHMENT OF PASTA", Food and Health, vol. 1, no. 2, pp. 103-108, Mar. 2015, doi:10.3153/JFHS15010