Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk

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dc.contributor.authorErdoğan, Gaye İrem
dc.contributor.authorDundar, Ayse Neslihan
dc.date.accessioned2026-02-12T21:01:14Z
dc.date.available2026-02-12T21:01:14Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractChestnut-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.
dc.identifier.doi10.3153/FH22002
dc.identifier.endpage22
dc.identifier.issn2602-2834
dc.identifier.issue1
dc.identifier.startpage12
dc.identifier.trdizinid501143
dc.identifier.urihttps://doi.org/10.3153/FH22002
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6478
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofFood and Health
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260212
dc.subjectBeslenme ve Diyetetik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleEffects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk
dc.typeArticle

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