Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.
Açıklama
Anahtar Kelimeler
Beslenme ve Diyetetik, Gıda Bilimi ve Teknolojisi
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
1
