Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1483
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTarakci, Zekai-
dc.contributor.authorTemiz, Hasan-
dc.date.accessioned2022-08-16T05:05:25Z-
dc.date.available2022-08-16T05:05:25Z-
dc.date.issued2017-
dc.identifier.urihttp://doi.org/10.1007/s13197-017-2513-z-
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-017-2513-z-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1483-
dc.description.abstractDifferent concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n-octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.en_US
dc.language.isoengen_US
dc.publisherSPRINGER INDIA, 7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI, 110 001, INDIAen_US
dc.relation.isversionof10.1007/s13197-017-2513-zen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTarhana; Cherry laurel; Volatile aromatic compounds; Minor minerals; ICP-MS; GC-MSen_US
dc.subjectTRADITIONAL FERMENTED FOOD; FLOUR-YOGURT MIXTURE; PHENOLIC-ACID COMPOSITION; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; PRUNUS-LAUROCERASUS; SENSORY QUALITY; CEREAL FOOD; OAT FLOUR; ROEM.en_US
dc.titleComposition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)en_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-3828-3232en_US
dc.identifier.volume53en_US
dc.identifier.issue4en_US
dc.identifier.startpage735en_US
dc.identifier.endpage742en_US
Appears in Collections:Gıda Mühendisliği

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.