Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey
Yükleniyor...
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In Turkey and several Middle East countries’ people consume “leblebi” which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritional and dietary composition of fifty leblebi samples marketed in Turkey. Protein values of the leblebi ranged from 19.4 to 23.9% dehulled and 20.3 to 20.8% for nondehulled leblebi while a value of 19.1% was recorded for chickpeas. Mineral results showed that Potassium (K) was the most abundant element in leblebi ranging from 6514 to 14431 mg/kg. The amount of dietary components neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) and cellulose did not vary much between the samples analyzed. © 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Açıklama
Anahtar Kelimeler
Chickpea, Leblebi, Legumes, Snack Food
Kaynak
Food Science and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
36
Sayı
2
Künye
Özbey, F., Görgülü, M. (2016). Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey. Food Science and Technology, 36(2), 351-355.
