Functional crackers: incorporation of the dietary fibers extracted from citrus seeds

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorKaraman, Elif
dc.date.accessioned2025-01-27T20:17:05Z
dc.date.available2025-01-27T20:17:05Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractDietary fibers extracted from defatted press meals of orange and grapefruit seeds were used in the production of crackers and the crackers were evaluated for physicochemical, textural, sensory properties, and bioactive compounds. The unexplored fibers (grapes seeds and orange seeds) and wheat fiber were added at 2.9% levels. The effects of incorporation of different fibers on composition and consumer acceptability were evaluated. The textural stability during storage was also monitored. Although there were no significant differences for proximate compositions; fiber contents, antioxidant capacities, and phenolics compositions were significantly higher in the crackers containing orange seeds fiber. Sensory analysis showed that taste/flavor attribute scores were low, while appearance scores were equal to the control sample. The fracturability, hardness and water activity values remain constant up to 90 days storage at room temperature. The crackers containing orange seed and grapes seed fiber could provide some health benefits to consumers due to their high fiber and flavonoid contents.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [COST 114O876]
dc.description.sponsorshipThis study was funded by TUBITAK (The Scientific and Technological Research Council of Turkey), Project No: COST 114O876. The authors thank for the fund.
dc.identifier.doi10.1007/s13197-017-2763-9
dc.identifier.endpage3217
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue10
dc.identifier.pmid28974806
dc.identifier.scopus2-s2.0-85027044505
dc.identifier.scopusqualityQ1
dc.identifier.startpage3208
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2763-9
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21483
dc.identifier.volume54
dc.identifier.wosWOS:000410851700023
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectOrange seed fiber
dc.subjectGrapefruit seed fiber
dc.subjectCracker
dc.subjectQuality
dc.subjectConsumer
dc.subjectFlavonoid
dc.titleFunctional crackers: incorporation of the dietary fibers extracted from citrus seeds
dc.typeArticle

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