Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-11-25 DOI:10.1002/cche.10853

Nazlı Şahin, Ali Cingöz, Abdulvahit Sayaslan

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引用次数: 0

Abstract

Background and Objective

This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of incorporating oleaster on textural properties; and (3) to evaluate the influence of the different parts of oleaster on the organoleptic characteristics of Beyşehir tarhana.

Findings

The control tarhana showed higher L* and b* values, while tarhana samples with various oleaster parts exhibited the highest a* value (p < .05). Incorporating oleaster components led to significant alterations in protein, ash, fat, dietary fiber, in vitro starch digestibility, total phenolic substance, antioxidant capacity, and the texture and organoleptic properties of Beyşehir tarhana compared to the control (p < .05).

Conclusions

The production of Beyşehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production.

Significance and Novelty

Beyşehir tarhana differs from traditional tarhana as it undergoes a less extensive fermentation process. It can be consumed as is, or after frying or baking. The addition of different ingredients is crucial due to the limited fermentation and frying processes.

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具有不同油脂部分的甜菜的物理、营养和生物活性成分、体外淀粉消化率、质构和感官特性

背景与目的本研究主要有三个目的：(1)分析不同部位油橄榄的物理营养特性、生物活性成分浓度和体外消化率；(2)研究加入油料对织物织构性能的影响；(3)评价油籽不同部位对红花感官特性的影响。结果对照棉铃鱼的L*和b*值较高，不同油质部位棉铃鱼的a*值最高（p < 0.05）。与对照组相比，添加油橄榄成分导致了bey ehir tarhana的蛋白质、灰分、脂肪、膳食纤维、体外淀粉消化率、总酚物质、抗氧化能力以及质地和感官特性的显著变化（p < 0.05）。结论：采用不同部位油橄榄提取物制备出了令人鼓舞的效果，为其未来的生产提供了一个令人兴奋的机会。beyehir tarhana不同于传统的tarhana，因为它经历了一个不太广泛的发酵过程。它可以直接食用，也可以在油炸或烘烤后食用。由于发酵和油炸过程有限，添加不同的成分是至关重要的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.