UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA

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dc.authoridKorkmaz, Fatma/0000-0002-6834-4833
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorKorkmaz, F. Yilmaz
dc.contributor.authorTuncel, N. B.
dc.contributor.authorOzer, M.
dc.contributor.authorTuncel, N. Yilmaz
dc.date.accessioned2025-01-27T20:53:48Z
dc.date.available2025-01-27T20:53:48Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractImmature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70. and 100%. and the effect of this replacement on the contents of crude rat, ash. protein. dietary fibre. phytic acid, minerals, vitamins B-1 and B-2, tocopherols, gamma-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [1150605]
dc.description.sponsorshipThis study was funded by the Turkish Scientific and Technological Research Council (TUBITAK) (Project No: 1150605). Fatma Yilmaz Korkinaz and Melike Ozer were granted a scholarship for the noted project.
dc.identifier.doi10.1556/066.2020.49.2.8
dc.identifier.endpage196
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85093891825
dc.identifier.scopusqualityQ3
dc.identifier.startpage189
dc.identifier.urihttps://doi.org/10.1556/066.2020.49.2.8
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25840
dc.identifier.volume49
dc.identifier.wosWOS:000590169700008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectimmature rice
dc.subjecttarhana
dc.subjectstabilisation
dc.subjectinfrared
dc.subjectgamma-oryzanol
dc.subjectinsoluble dietary fibre
dc.titleUTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA
dc.typeArticle

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