Effect of traditional processing steps on chemical and nutritional composition of leblebi
Yükleniyor...
Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado Rt.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Turkey's and several Middle East countries' people consume "leblebi", which is a traditional snack food made from chickpea (Cicer arietinum L.). Leblebi processing steps caused significant decrease P<0.05) in moisture and carbohydrate fractions. The dietary fibre contents were also reduced through leblebi processing steps. Dehulling process caused reduction in cellulose from 2.6 to 1.3%, whereas increase in acid detergent lignin content from 0.27 to 0.85% was observed. The mineral analysis results have shown that leblebi samples supply macro and micro nutrients required in the human diet. © 2017 Akadémiai Kiadó, Budapest.
Açıklama
Anahtar Kelimeler
Chickpea, Ethnic Food, Leblebi, Roasted Chickpea, Snack Food
Kaynak
Acta Alimentaria
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
46
Sayı
3
Künye
Özbey, F. (2017). Effect of traditional processing steps on chemical and nutritional composition of leblebi. Acta Alimentaria, 46(3), 290-296.
