Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips
Öz
In this study, pomegranate peels were dried using three different drying methods, vacuum, microwave and convective. Dried peels were ground into powder and replaced (0, 5 and 10%) with whole wheat flour in chips formulation to enhance functional properties of chips. Some physical (diameter, thickness, spread ratio and weight), chemical (total phenolic content and antioxidant activity), color and texture properties of chips samples were determined. While the chips obtained with addition of microwave dried peels were brighter, higher values of yellowness were determined with vacuum dried peels. The increased ratio of pomegranate peel powder caused a decrease in diameter and spread ratio values of chips. The utilization of 10% pomegranate peel powder decreased the hardness of the chips samples. The addition of pomegranate peel powder was increased in total phenolic content and antioxidant activity of chips. As a result, pomegranate peel powder can be used as a functional ingredient in snacks product formulation.
Anahtar Kelimeler
Ayrıntılar
Birincil Dil
İngilizce
Konular
Ziraat Mühendisliği (Diğer)
Bölüm
Araştırma Makalesi
Yayımlanma Tarihi
25 Nisan 2022
Gönderilme Tarihi
14 Kasım 2021
Kabul Tarihi
4 Mart 2022
Yayımlandığı Sayı
Yıl 2022 Cilt: 36 Sayı: 1
APA
Ertaş, N., & Aslan, M. (2022). Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips. Selcuk Journal of Agriculture and Food Sciences, 36(1), 58-62. https://izlik.org/JA88CU54NW
AMA
1.Ertaş N, Aslan M. Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips. Selcuk J Agr Food Sci. 2022;36(1):58-62. https://izlik.org/JA88CU54NW
Chicago
Ertaş, Nilgün, ve Mine Aslan. 2022. “Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips”. Selcuk Journal of Agriculture and Food Sciences 36 (1): 58-62. https://izlik.org/JA88CU54NW.
EndNote
Ertaş N, Aslan M (01 Nisan 2022) Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips. Selcuk Journal of Agriculture and Food Sciences 36 1 58–62.
IEEE
[1]N. Ertaş ve M. Aslan, “Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips”, Selcuk J Agr Food Sci, c. 36, sy 1, ss. 58–62, Nis. 2022, [çevrimiçi]. Erişim adresi: https://izlik.org/JA88CU54NW
ISNAD
Ertaş, Nilgün - Aslan, Mine. “Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips”. Selcuk Journal of Agriculture and Food Sciences 36/1 (01 Nisan 2022): 58-62. https://izlik.org/JA88CU54NW.
JAMA
1.Ertaş N, Aslan M. Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips. Selcuk J Agr Food Sci. 2022;36:58–62.
MLA
Ertaş, Nilgün, ve Mine Aslan. “Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips”. Selcuk Journal of Agriculture and Food Sciences, c. 36, sy 1, Nisan 2022, ss. 58-62, https://izlik.org/JA88CU54NW.
Vancouver
1.Nilgün Ertaş, Mine Aslan. Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips. Selcuk J Agr Food Sci [Internet]. 01 Nisan 2022;36(1):58-62. Erişim adresi: https://izlik.org/JA88CU54NW