Publication:
Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour

dc.contributor.authorAltıner, Dilek Dülger
dc.contributor.authorSabuncu, Merve
dc.contributor.authorŞahan, Yasemin
dc.contributor.buuauthorSabuncu, Merve
dc.contributor.buuauthorŞAHAN, YASEMİN
dc.contributor.departmentFen Bilimleri Enstitüsü
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0001-8771-0643
dc.contributor.orcid0000-0003-3457-251X
dc.contributor.researcheridKMX-7659-2024
dc.contributor.researcheridABE-6748-2020
dc.date.accessioned2024-06-28T07:57:59Z
dc.date.available2024-06-28T07:57:59Z
dc.date.issued2021-05-01
dc.description.abstractThe aim of the study was determined the suitability of Cucurbita pepo L. (pumpkin) seed flour (PSF) supplement, which is limited for use in the food industry, to increase some chemical and functional properties of crackers. PSFs were used to replace wheat flour in cracker formulation at the levels of 5, 10, 20 and 30%. Particularly, the total dietary fiber, protein and ash content of crackers with PSF increased. The highest increase in mineral contents of crackers were determined in P> K> Mg> Ca> Zn> Fe> Cu. The predominant organic acid of crackers was tartaric acid and the dominant fatty acid was linoleic acid. Crackers prepared with Nevsehir variety PSF yielded better results than other crackers due to their nutritious properties. As a result, with the addition of PSF, a functional food product with health benefits was obtained and a contribution was made to the product range.
dc.identifier.doi10.9755/ejfa.2021.v33.i5.2700
dc.identifier.eissn2079-0538
dc.identifier.endpage433
dc.identifier.issn2079-052X
dc.identifier.issue5
dc.identifier.startpage423
dc.identifier.urihttps://doi.org/10.9755/ejfa.2021.v33.i5.2700
dc.identifier.urihttps://ejfa.me/index.php/journal/article/view/2700
dc.identifier.urihttps://hdl.handle.net/11452/42564
dc.identifier.volume33
dc.identifier.wos000708355900009
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherUnited Arab Emirates Univ
dc.relation.journalEmirates Journal of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFatty-acid-composition
dc.subjectBiscuits
dc.subjectCookies
dc.subjectWheat
dc.subjectQuality
dc.subjectStarch
dc.subjectMg
dc.subjectCu
dc.subjectCucurbita pepo l
dc.subjectFlour
dc.subjectFunctional product
dc.subjectDietary fiber
dc.subjectMinerals
dc.subjectFatty acid composition
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectAgronomy
dc.subjectFood science & technology
dc.subjectAgriculture
dc.subjectFood science & technology
dc.titleChemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour
dc.typeArticle
dspace.entity.typePublication
local.contributor.departmentFen Bilimleri Enstitüsü
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
relation.isAuthorOfPublication9e4bb73e-9b9b-4a01-863c-4fb7fdc1550c
relation.isAuthorOfPublication.latestForDiscovery9e4bb73e-9b9b-4a01-863c-4fb7fdc1550c

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