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Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers

Yıl 2023, Cilt: 26 Sayı: 6, 1368 - 1376, 31.12.2023

Tekmile Cankurtaran Kömürcü

https://doi.org/10.18016/ksutarimdoga.vi.1222490

Öz

Hazelnut skin, an innovative by-product, has been classified as one of the richest sources of edible phenolic compounds in recent studies. In this study, hazelnut skin powder was used in cracker formulation at 5, 10, 15 and 20% ratios replaced with wheat flour, and some technological, chemical properties and bioactive components of cracker samples were determined. The hazelnut skin powder used as raw material has 5.1, 4.8, 3.9, 11.6, 1244 and 20 times higher ash, phytic acid, total phenolic content, DPPH, FRAP, CUPPRAC values than wheat flour, respectively. Increasing hazelnut skin powder in cracker production increased the darkness and redness of the cracker. High hazelnut skin powder usage ratios improved the spread ratio and reduced the hardness of the crackers. Increasing use of hazelnut skin powder in cracker increased the amount of ash, fat, phytic acid and resistant starch from 1.59%, 13.63%, 246.58 mg/100g and 0.97% up to 2.13%, 16.53%, 581.54 mg/100g and 2.15%, respectively. Antioxidant (DPPH, FRAP and CUPRAC) and phenolic substances (free, bound and total) increased significantly (p<0.05) at all hazelnut skin powder usage ratios. The high utilization ratios (15-20%) of hazelnut skin powder negatively affected overall acceptability of the crackers.

Anahtar Kelimeler

Antioxidant capacity Hazelnut skin Phenolic content Resistant starch Snack.

Kaynakça

  • AACC, (1999). American Association of Cereal Chemists (AACC), Method 14–50.01, in Approved Methods of the AACC. AACC, St Paul, MN.
  • AACC, (2010). Approved Methods of Analysis, 11th Ed. Methods 10-52, 10-54, and 56-11. Available online only. AACC International: St. Paul, MN.
  • Alasalvar, C., Amaral, J. S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113(4), 919-925. https://doi.org/10.1016/j.foodchem.2008.08.019
  • Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61-67. https://doi.org/10.1016/ j.jfoodeng.2006.05.003
  • Apak, R., Güclü, K., Özyürek, M., & Celik, S. E. (2008). Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay, Microchimica Acta, 160 (4), 413-419. DOI 10.1007/s00604-007-0777-0
  • Barak, S., Mudgil, D., & Khatkar, B. S. (2013). Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT-Food Science and Technology, 51(1), 211-217. https://doi.org/ 10.1016/j.lwt.2012.09.011
  • Barbhai, M. D., & Hymavathi, T. V. (2022). Nutrient, phytonutrient and antioxidant potential of selected underutilized nutri-cereal brans. Journal of Food Measurement and Characterization, 16(3), 1952-1966. https://doi.org/10.1007/s11694-022-01301-9
  • Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., ... & Tredici, M. R. (2019). Microalgae as functional ingredients in savory food products: application to wheat crackers. Foods, 8(12), 611. https://doi.org/10.3390/foods 8120611
  • Beta, T., Nam, S., Dexter, J. E., & Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions, Cereal Chemistry, 82 (4), 390-393. https://doi.org/10.1094/ CC-82-0390.
  • Bozoğlu, M., Başer, U., Topuz, B. K., & Eroğlu, N. A. (2019). An overview of hazelnut markets and policy in Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22(5), 733-743. DOI:10.18016/ ksutarimdoga.v22i45606.532645
  • Davidson, I. (2016). Biscuit baking technology: processing and engineering manual. Academic press. 35-48.
  • Deng, N., Deng, Z., Tang, C., Liu, C., Luo, S., Chen, T., & Hu, X. (2021). Formation, structure and properties of the starch-polyphenol inclusion complex: A review. Trends in Food Science & Technology, 112, 667-675. https://doi.org/10.1016/ j.tifs.2021.04.032
  • Dinkçi, N., Aktaş, M., Akdeniz, V., & Sirbu, A. (2021). The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt. Foods, 10(11), 2855. https://doi.org/10.3390/ foods10112855
  • Durmus, Y., Anil, M., & Simsek, S. (2021). Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality. Journal of Food Processing and Preservation, 45(2), e14919. https://doi.org/10.1111/jfpp.14919
  • Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., & Prior, R. L. (2003). Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation. Journal of Agricultural and Food Chemistry, 51(25), 7513-7521. https://doi.org/10.1021/jf034815d
  • Ha, B. C., Park, Y. K., & Cho, S. (2011). Suppliers' affective trust and trust in competency in buyers: Its effect on collaboration and logistics efficiency. International Journal of Operations & Production Management, 31(1), 56-77.
  • Handa, C., Goomer, S., & Siddhu, A. (2010). Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits. International Journal of Food Science & Technology, 45(5), 1002-1008. https://doi.org/10.1111/j.1365-2621.2010.02222.x
  • Haug, W., & Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1426. https://doi.org/ 10.1002/jsfa.2740341217.
  • Khan, I., Yousif, A., Johnson, S. K., & Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Research International, 54(1), 578-586. https://doi.org/ 10.1016/j.foodres.2013.07.059
  • Kulthe, A. A., Pawar, V. D., Kotecha, P. M., Chavan, U. D., & Bansode, V. V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technology, 51(1), 153-157. https://doi.org/10.1007/s13197-011-0465-2
  • Lainas, K., Alasalvar, C., & Bolling, B. W. (2016). Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. Journal of Functional Foods, 23, 647-653. https://doi.org/ 10.1016/j.jff.2016.03.029
  • Liu, Y., Li, M., Liu, Y., Guan, E., & Bian, K. (2021). Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. Journal of Cereal Science, 97, 103165. https://doi.org/10.1016/j.jcs.2021.103165
  • Locatelli, M., Travaglia, F., Coïsson, J. D., Martelli, A., Stévigny, C., & Arlorio, M. (2010). Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chemistry, 119(4), 1647-1655. https://doi.org/ 10.1016/j.foodchem.2009.08.048
  • Meilgaard, M. C., Carr, B. T., & Civille, G. V. (1999). Sensory evaluation techniques, 4th ed.; CRC Press LLC: New York, 2007.
  • Naczk, M., & Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054(1-2), 95-111. https:// doi.org/10.1016/j.chroma.2004.08.059
  • Oatway, L., Vasanthan, T., & Helm, J. H. (2001). Phytic acid. Food Reviews International, 17(4), 419-431. https://doi.org/10.1081/FRI-100108531
  • Odabaş, H. İ., & Koca, I. (2016). Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods. Industrial Crops and Products, 91, 114-124. https://doi.org/ 10.1016/j.indcrop.2016.05.033
  • Özdemir, K. S., Yılmaz, C., Durmaz, G., & Gökmen, V. (2014). Hazelnut skin powder: A new brown colored functional ingredient. Food Research International, 65, 291-297. https://doi.org/10.1016/j.foodres. 2014. 01.060
  • Park, J., Choi, I., & Kim, Y. (2015). Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT-Food Science and Technology, 63(1), 660-666. https://doi.org/10.1016/ j.lwt.2015.03.110
  • Pelvan, E., Olgun, E. Ö., Karadağ, A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102-108. https://doi.org/ 10.1016/j.foodchem.2017.10.011
  • Platteau, C., De Loose, M., De Meulenaer, B., & Taverniers, I. (2011). Detection of allergenic ingredients using real-time PCR: a case study on hazelnut (Corylus avellena) and soy (Glycine max). Journal of Agricultural and Food Chemistry, 59(20), 10803-10814. https://doi.org/10.1021/ jf202110f
  • Polat, H., Capar, T. D., Inanir, C., Ekici, L., & Yalcin, H. (2020). Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design. LWT, 123, 109065. https://doi.org/10.1016/ j.lwt.2020.109065
  • Schlemmer, U., Frølich, W., Prieto, R. M., & Grases, F. (2009). Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research, 53(S2), S330-S375. https://doi.org/10.1002/mnfr.200900099
  • Tunçil, Y. E. (2020). Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin. Food Chemistry, 316, 126338. https://doi.org/10.1016/j.foodchem.2020.126338
  • Velioğlu, S. D., Güner, K. G., Velioğlu, H. M., & Çelikyurt, G. (2017). Fındık Zarının Fırıncılık Ürünlerinde Kullanımı. Tekirdağ Ziraat Fakültesi Dergisi, 14(3), 127-139.
  • Vitali, D., Dragojević, I. V., & Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4), 1462-1469. https://doi.org/10.1016/j. foodchem.2008.11.032
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213. https://doi.org/10.1016/ j.tifs.2020.07.017
  • Yilmaz, V. A. (2019). Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chemistry, 96(6), 1093-1102. https://doi.org/10.1002/cche.10219
  • Yilmaz, V. A., & Koca, A. F. (2017). Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur. Journal of the Science of Food and Agriculture, 97(1), 269-277. https://doi.org/10.1002/jsfa.7724.

Fındık Kabuğu İlavesinin Fonksiyonel Krakerlerin Kalite Özelliklerine Etkisi

Yıl 2023, Cilt: 26 Sayı: 6, 1368 - 1376, 31.12.2023

Tekmile Cankurtaran Kömürcü

https://doi.org/10.18016/ksutarimdoga.vi.1222490

Öz

Yenilikçi bir yan ürün olan fındık zarı, son yıllarda yapılan çalışmalarda en zengin yenilebilir fenolik bileşik kaynaklarından biri olarak sınıflandırılmıştır. Bu çalışmada, kraker formülasyonunda buğday unu yerine %5, 10, 15 ve 20 oranlarında fındık zarı tozu kullanılmış ve kraker numunelerinin bazı teknolojik, kimyasal özellikleri ve biyoaktif bileşenleri belirlenmiştir. Hammadde olarak kullanılan fındık zarı tozu, buğday ununa kıyasla sırasıyla 5.1, 4.8, 3.9, 11.6, 1244 ve 20 kat daha fazla kül, fitik asit, toplam fenolik içerik, DPPH, FRAP, CUPPRAC değerlerine sahiptir. Kraker üretiminde artan oranda fındık zarı tozu kullanımı, krakerin koyuluğunu ve kırmızılığını artırmıştır. Yüksek fındık zarı tozu kullanım oranları, yayılma oranını artırmış ve krakerlerin sertliğini azaltmıştır. Fındık zarı tozunun krakerde artan oranda kullanımı, kül, yağ, fitik asit ve dirençli nişasta miktarını sırasıyla %1.59, %13.63, 246.58 mg/100g ve %0.97'den %2.13, %16.53, 581.54 mg/100g ve %2.15'e yükselmiştir. Tüm fındık zarı tozu kullanım oranlarında antioksidan (DPPH, FRAP ve CUPRAC) ve fenolik maddeler (serbest, bağlı ve toplam) önemli ölçüde (p<0,05) artmıştır. Fındık zarı tozunun yüksek kullanım oranları (%15-20) krakerlerin genel kabul edilebilirliğini olumsuz yönde etkilemiştir.

Anahtar Kelimeler

Antioksidan kapasite Fındık zarı Fenolik içerik Dirençli nişasta Atıştırmalık yiyecek.

Kaynakça

  • AACC, (1999). American Association of Cereal Chemists (AACC), Method 14–50.01, in Approved Methods of the AACC. AACC, St Paul, MN.
  • AACC, (2010). Approved Methods of Analysis, 11th Ed. Methods 10-52, 10-54, and 56-11. Available online only. AACC International: St. Paul, MN.
  • Alasalvar, C., Amaral, J. S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113(4), 919-925. https://doi.org/10.1016/j.foodchem.2008.08.019
  • Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61-67. https://doi.org/10.1016/ j.jfoodeng.2006.05.003
  • Apak, R., Güclü, K., Özyürek, M., & Celik, S. E. (2008). Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay, Microchimica Acta, 160 (4), 413-419. DOI 10.1007/s00604-007-0777-0
  • Barak, S., Mudgil, D., & Khatkar, B. S. (2013). Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT-Food Science and Technology, 51(1), 211-217. https://doi.org/ 10.1016/j.lwt.2012.09.011
  • Barbhai, M. D., & Hymavathi, T. V. (2022). Nutrient, phytonutrient and antioxidant potential of selected underutilized nutri-cereal brans. Journal of Food Measurement and Characterization, 16(3), 1952-1966. https://doi.org/10.1007/s11694-022-01301-9
  • Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., ... & Tredici, M. R. (2019). Microalgae as functional ingredients in savory food products: application to wheat crackers. Foods, 8(12), 611. https://doi.org/10.3390/foods 8120611
  • Beta, T., Nam, S., Dexter, J. E., & Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions, Cereal Chemistry, 82 (4), 390-393. https://doi.org/10.1094/ CC-82-0390.
  • Bozoğlu, M., Başer, U., Topuz, B. K., & Eroğlu, N. A. (2019). An overview of hazelnut markets and policy in Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22(5), 733-743. DOI:10.18016/ ksutarimdoga.v22i45606.532645
  • Davidson, I. (2016). Biscuit baking technology: processing and engineering manual. Academic press. 35-48.
  • Deng, N., Deng, Z., Tang, C., Liu, C., Luo, S., Chen, T., & Hu, X. (2021). Formation, structure and properties of the starch-polyphenol inclusion complex: A review. Trends in Food Science & Technology, 112, 667-675. https://doi.org/10.1016/ j.tifs.2021.04.032
  • Dinkçi, N., Aktaş, M., Akdeniz, V., & Sirbu, A. (2021). The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt. Foods, 10(11), 2855. https://doi.org/10.3390/ foods10112855
  • Durmus, Y., Anil, M., & Simsek, S. (2021). Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality. Journal of Food Processing and Preservation, 45(2), e14919. https://doi.org/10.1111/jfpp.14919
  • Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., & Prior, R. L. (2003). Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation. Journal of Agricultural and Food Chemistry, 51(25), 7513-7521. https://doi.org/10.1021/jf034815d
  • Ha, B. C., Park, Y. K., & Cho, S. (2011). Suppliers' affective trust and trust in competency in buyers: Its effect on collaboration and logistics efficiency. International Journal of Operations & Production Management, 31(1), 56-77.
  • Handa, C., Goomer, S., & Siddhu, A. (2010). Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits. International Journal of Food Science & Technology, 45(5), 1002-1008. https://doi.org/10.1111/j.1365-2621.2010.02222.x
  • Haug, W., & Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1426. https://doi.org/ 10.1002/jsfa.2740341217.
  • Khan, I., Yousif, A., Johnson, S. K., & Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Research International, 54(1), 578-586. https://doi.org/ 10.1016/j.foodres.2013.07.059
  • Kulthe, A. A., Pawar, V. D., Kotecha, P. M., Chavan, U. D., & Bansode, V. V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technology, 51(1), 153-157. https://doi.org/10.1007/s13197-011-0465-2
  • Lainas, K., Alasalvar, C., & Bolling, B. W. (2016). Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. Journal of Functional Foods, 23, 647-653. https://doi.org/ 10.1016/j.jff.2016.03.029
  • Liu, Y., Li, M., Liu, Y., Guan, E., & Bian, K. (2021). Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. Journal of Cereal Science, 97, 103165. https://doi.org/10.1016/j.jcs.2021.103165
  • Locatelli, M., Travaglia, F., Coïsson, J. D., Martelli, A., Stévigny, C., & Arlorio, M. (2010). Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chemistry, 119(4), 1647-1655. https://doi.org/ 10.1016/j.foodchem.2009.08.048
  • Meilgaard, M. C., Carr, B. T., & Civille, G. V. (1999). Sensory evaluation techniques, 4th ed.; CRC Press LLC: New York, 2007.
  • Naczk, M., & Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054(1-2), 95-111. https:// doi.org/10.1016/j.chroma.2004.08.059
  • Oatway, L., Vasanthan, T., & Helm, J. H. (2001). Phytic acid. Food Reviews International, 17(4), 419-431. https://doi.org/10.1081/FRI-100108531
  • Odabaş, H. İ., & Koca, I. (2016). Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods. Industrial Crops and Products, 91, 114-124. https://doi.org/ 10.1016/j.indcrop.2016.05.033
  • Özdemir, K. S., Yılmaz, C., Durmaz, G., & Gökmen, V. (2014). Hazelnut skin powder: A new brown colored functional ingredient. Food Research International, 65, 291-297. https://doi.org/10.1016/j.foodres. 2014. 01.060
  • Park, J., Choi, I., & Kim, Y. (2015). Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT-Food Science and Technology, 63(1), 660-666. https://doi.org/10.1016/ j.lwt.2015.03.110
  • Pelvan, E., Olgun, E. Ö., Karadağ, A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102-108. https://doi.org/ 10.1016/j.foodchem.2017.10.011
  • Platteau, C., De Loose, M., De Meulenaer, B., & Taverniers, I. (2011). Detection of allergenic ingredients using real-time PCR: a case study on hazelnut (Corylus avellena) and soy (Glycine max). Journal of Agricultural and Food Chemistry, 59(20), 10803-10814. https://doi.org/10.1021/ jf202110f
  • Polat, H., Capar, T. D., Inanir, C., Ekici, L., & Yalcin, H. (2020). Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design. LWT, 123, 109065. https://doi.org/10.1016/ j.lwt.2020.109065
  • Schlemmer, U., Frølich, W., Prieto, R. M., & Grases, F. (2009). Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research, 53(S2), S330-S375. https://doi.org/10.1002/mnfr.200900099
  • Tunçil, Y. E. (2020). Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin. Food Chemistry, 316, 126338. https://doi.org/10.1016/j.foodchem.2020.126338
  • Velioğlu, S. D., Güner, K. G., Velioğlu, H. M., & Çelikyurt, G. (2017). Fındık Zarının Fırıncılık Ürünlerinde Kullanımı. Tekirdağ Ziraat Fakültesi Dergisi, 14(3), 127-139.
  • Vitali, D., Dragojević, I. V., & Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4), 1462-1469. https://doi.org/10.1016/j. foodchem.2008.11.032
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213. https://doi.org/10.1016/ j.tifs.2020.07.017
  • Yilmaz, V. A. (2019). Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chemistry, 96(6), 1093-1102. https://doi.org/10.1002/cche.10219
  • Yilmaz, V. A., & Koca, A. F. (2017). Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur. Journal of the Science of Food and Agriculture, 97(1), 269-277. https://doi.org/10.1002/jsfa.7724.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Tekmile Cankurtaran Kömürcü 0000-0001-7281-209X

Erken Görünüm Tarihi 14 Haziran 2023
Yayımlanma Tarihi 31 Aralık 2023
Gönderilme Tarihi 21 Aralık 2022
Kabul Tarihi 13 Nisan 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 26 Sayı: 6

Kaynak Göster

APA Cankurtaran Kömürcü, T. (2023). Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(6), 1368-1376. https://doi.org/10.18016/ksutarimdoga.vi.1222490
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

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