Physicochemical functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration
Yazarlar (3)
Dr. Öğr. Üyesi Göktürk ÖZTÜRK Kırşehir Ahi Evran Üniversitesi, Türkiye
Prof. Dr. Mahmut Dogan Erciyes Üniversitesi, Türkiye
Omer Said Toker Yıldız Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SCOPUS dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Bioscience | ||
| Dergi ISSN | 2212-4292 Dergi Bilgileri (2014) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 09-2014 |
| Cilt / Sayı / Sayfa | 7 / 1 / 45–55 | DOI | 10.1016/j.fbio.2014.05.001 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S2212429214000145 | ||
| UAK Araştırma Alanları |
Gıda Kimyası
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| Özet |
| In this study different concentrations (2.5%, 5%, 10%) of beetroot, red cabbage and broccoli juices were added to mellorine to increase its bio-functional properties. Some physicochemical (brix, pH) and bio-functional properties (total phenolic and flavanoid content and DPPH activity) of the juices were determined and total phenolic content of broccoli, beetroot, and red cabbage juices were found to be 419.8, 570.6 and 1131.9 mg/L, respectively. The rheological, physicochemical properties of mellorine mixes and functional and sensory properties of mellorine enrinched with vegetable juices in different concentrations were investigated. All mixes showed shear thinning behavior. The apparent viscosity and consistency index values (K) decreased with increase in vegetable juice concentration. Total phenolic, total flavonoid and DPPH radical scavenging activity increased with increasing all vegetable juice … |
| Anahtar Kelimeler |
| Exponential model | Functional properties | Mellorine | Multi-criteria decision technique | Power-law model | Rheology |
Science Direct
Physicochemical functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 29 |
| Scopus | 32 |
| Google Scholar | 49 |