Effect of traditional processing steps on chemical and nutritional composition of leblebi
| dc.contributor.author | Özbey, Fatih | |
| dc.date.accessioned | 2019-05-10T09:39:28Z | |
| dc.date.available | 2019-05-10T09:39:28Z | |
| dc.date.issued | 2017 | |
| dc.department | Hitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü | |
| dc.description.abstract | 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. | |
| dc.identifier.citation | Özbey, F. (2017). Effect of traditional processing steps on chemical and nutritional composition of leblebi. Acta Alimentaria, 46(3), 290-296. | |
| dc.identifier.doi | 10.1556/066.2015.7777 | |
| dc.identifier.endpage | 296 | en_US |
| dc.identifier.issn | 0139-3006 | |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 290 | en_US |
| dc.identifier.uri | https://doi.org/10.1556/066.2015.7777 | |
| dc.identifier.uri | https://hdl.handle.net/11491/703 | |
| dc.identifier.volume | 46 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Akademiai Kiado Rt. | |
| dc.relation.ispartof | Acta Alimentaria | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Chickpea | en_US |
| dc.subject | Ethnic Food | en_US |
| dc.subject | Leblebi | en_US |
| dc.subject | Roasted Chickpea | en_US |
| dc.subject | Snack Food | en_US |
| dc.title | Effect of traditional processing steps on chemical and nutritional composition of leblebi | |
| dc.type | Article |
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