| dc.contributor.author | Yuksel, Ferhat | |
| dc.contributor.author | Çağlar, Sümeyye | |
| dc.date.accessioned | 2024-09-12T06:49:13Z | |
| dc.date.available | 2024-09-12T06:49:13Z | |
| dc.date.issued | 2024 | en_US |
| dc.identifier.citation | Scopus
EXPORT DATE: 12 September 2024
@ARTICLE{Yuksel2024,
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85201433429&doi=10.1007%2fs13197-024-06035-8&partnerID=40&md5=844e62429db9dc8c71952ac929912a28},
affiliations = {Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, Gumushane, 29100, Turkey; Nutrition and Dietetics Department, Faculty of Health Science, Nigde Omer Halisdemir University, Nigde, 51700, Turkey},
correspondence_address = {F. Yuksel; Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, Gumushane, 29100, Turkey; email: fyuksel@ohu.edu.tr},
publisher = {Springer},
issn = {00221155},
coden = {JFSTA},
language = {English},
abbrev_source_title = {J Food Sci Technol}
} | en_US |
| dc.identifier.issn | 00221155 | |
| dc.identifier.uri | https://www.scopus.com/record/display.uri?eid=2-s2.0-85201433429&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=d1dceffc6d4f78c93fa99c8919abc5c9&retries=1 | |
| dc.identifier.uri | https://link.springer.com/article/10.1007/s13197-024-06035-8?utm_source=getftr&utm_medium=getftr&utm_campaign=getftr_pilot | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12440/6309 | |
| dc.description.abstract | In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 g−1) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g−1. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g−1. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g−1) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality. © The Author(s) 2024. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartof | Journal of Food Science and Technology | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Dried bread (Peksimet); Einkorn wheat flour; Functional food; Sourdough bread | en_US |
| dc.title | In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour | en_US |
| dc.type | article | en_US |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.department | Fakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü | en_US |
| dc.authorid | 0000-0003-1995-9820 | en_US |
| dc.contributor.institutionauthor | Yuksel, Ferhat | |
| dc.identifier.doi | 10.1007/s13197-024-06035-8 | en_US |
| dc.authorscopusid | 55531431000 | en_US |
