Although citrus peels are seen as waste, especially the albedo portion appears a by-product with the potential to be used in the food industry with its fiber content. In this study; the albedos obtained from three different citrus fruits (orange, lemon and mandarin) were dried, grounded and used in bread production by substituted to wheat flour with five different rates (0, 2.5. 5, 7.5 and 10%). It has been determined that samples' volume and specific volume were decreased and the hardness value was increased with the increased albedo substitution. Also, it was observed that the L* values were decreased and the a* and b* values were increased of all samples' crust and crumb. Increased albedo substitution also caused an increase in raw ash and fiber content. In conclusion, it has been found appropriate the substitution of citrus albedos for improving the technological features of bread samples.
|Journal Section||RESEARCH ARTICLE|
|Supporting Institution||Necmettin Erbakan Üniversitesi|
|Thanks||Bu araştırma, Necmettin Erbakan Üniversitesi BAP Koordinatörlüğü tarafından 181219007 proje numarası ile desteklenmiştir. teşekkür ederiz.|
: April 30, 2020
|APA||Demi̇r, M , Olcay, N . (2020). Ekmek Üretiminde Farklı Turunçgil Aldebolarının Kullanım İmkanları . Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 23 (6) , 1545-1553 . DOI: 10.18016/ksutarimdoga.vi.730246|