Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen

Basit Öğe Kaydı
dc.authorid0000-0003-2084-7076en_US
dc.authorscopusid56895920400en_US
dc.contributor.authorDündar, Ayşe Neslihan
dc.date.accessioned2022-04-21T06:03:47Z
dc.date.available2022-04-21T06:03:47Z
dc.date.issued2022en_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe purpose of this study was to investigate the use of bee pollen (BP; 5%, 10%, 15%) as a functional ingredient in cookies. Evaluation of physicochemical and sensory properties with total phenolic content (TPC) and antioxidant capacities in extractable, hydrolyzable, and bioaccessible fractions of enriched cookies was studied. With the addition of BP, carbohydrate content of the cookies decreased, while ash, total protein and total fat content, spread ratio (SR), the browning index, and hardness of the cookies increased. TPC of the enriched cookies were determined as 352.70–401.13 mg/100 g, of which 92.27%–93.16% were hydrolyzable phenolic content, and only 8.55%–9.26% of the TPC were bioaccessible. In addition, the cookies produced with the addition of BP were accepted in terms of their sensory properties. In the light of the information obtained, it can be said that BP is an ingredient that can improve the quality criteria while improving the functional properties of the cookies. Practical applications: There is limited information about functional and physico-chemical properties of pollen-fortified cookies. There are scarcely any studies in the literature on the hydrolyzable and bioaccessible of TPC and antioxidant capacity in pollen (none in products with pollen). In this study, the cookies were fortified with BP and the physico-chemical, sensory attributes, extractable, hydrolyzable, and bioaccessible of TPC, antioxidant capacities (two different methods; ABTS and DPPH) of the developed products were evaluated.en_US
dc.identifier.doi10.1111/jfpp.16085en_US
dc.identifier.issn01458892
dc.identifier.issue6
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1922
dc.identifier.volume46
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDündar, Ayşe Neslihan
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleTotal phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollenen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Food Processing Preservation - 2021 - Dundar - Total phenolic and antioxidant bioaccessibilities of cookies enriched with.pdf
Boyut:
761.68 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Yayın Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu