Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

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dc.contributor.authorÖzbey, Fatih
dc.contributor.authorGörgülü, Mustafa
dc.date.accessioned2019-05-13T09:08:45Z
dc.date.available2019-05-13T09:08:45Z
dc.date.issued2016
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn 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.
dc.identifier.citationÖzbey, 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.
dc.identifier.doi10.1590/1678-457X.0114
dc.identifier.endpage355en_US
dc.identifier.issn1678-457X
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage351en_US
dc.identifier.urihttps://doi.org/10.1590/1678-457X.0114
dc.identifier.urihttps://hdl.handle.net/11491/2046
dc.identifier.volume36en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectChickpeaen_US
dc.subjectLeblebien_US
dc.subjectLegumesen_US
dc.subjectSnack Fooden_US
dc.titleSurvey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey
dc.typeArticle

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