Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
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Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and antinutritional (moisture, ash, protein, fructans, dietary fibers, phenolic contents and antioxidant activity) properties of firiks were investigated. A significant increase was observed for the hectoliter and 1000 kernel weights whereas a decrease for ash and protein contents by increased maturation level. It was found that immature wheats especially at early stages of kernel development are rich sources of functional nutrients such as total dietary fiber (17.3–20.4%), fructans (4.1–7.2%), total phenolics (4602.5–4838.3 mgGAE/kg) and antioxidants (729.2–782.8 ?molTE/100 g) besides having lower phytic acid contents (498.6–604.9 mg/100 g). © 2017 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Bioactive Compounds, Dietary Fiber, Firik, Kernel Maturation, Phytic Acid
Kaynak
Food Chemistry
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
246
Sayı
Künye
Özkaya, B., Turksoy, S., Özkaya, H., Baumgartner, B., Özkeser, İ., Köksel, H. (2018). Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages. Food Chemistry, 246, 150-155.
