Antioxidant Activity of Raw and Processed Buckwheat

Date

2004-05-19

Author

Şensoy, İlkay
Ho, Chi Tang
Mukund, Karwe

Metadata

Show full item record

Item Usage Stats

167
views

0
downloads

Buckwheat proteins are high in the essential amino acid lysine and therefore are a good supplement to other cereal proteins. Buckwheat protein has 92.3% of the value of nonfat milk solids and 81.5% of whole egg solids. Buckwheat protein reduces the plasma cholesterol level better than soy protein isolate. Buckwheat seeds have high content of unsaturated fatty acids.

URI

https://hdl.handle.net/11511/76607

Collections

Unverified, Conference / Seminar

Suggestions

OpenMETU
Core

Formulation and characterization of chia seed oil nanoemulsions Kaya, Eda Ceren; Alpas, Hami; Department of Food Engineering (2019) Chia seed is a good source of not only protein, dietary fiber and antioxidants but also polyunsaturated fatty acids, which are in higher amounts compared to other seedbased food sources. Nanoemulsions are colloidal dispersions that contain small particles, typically around 20-200 nm in diameter, that may not be distinctively visible since they do not scatter light strongly. Moreover, they have strong stability and can protect the embedded oil from oxidation. Thus, utilization of nanoemulsions from chia seed...
Mathematical modeling of swelling in high moisture whey protein gels Öztop, Halil Mecit (Elsevier BV, 2011-09-01) Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Effects of legume flours on batter rheology and cake physical quality Aydoğdu, Ayça; ÖZKAHRAMAN, Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-08-25) Legumes are good sources of proteins, carbohydrates, dietary fibers and minerals. Therefore, legume flours can be a good choice to obtain functional foods. The aim of this study is to examine the effect of legume flours (lentil, chickpea and pea) on rheological properties of cake batter and quality of legume cakes. Wheat flour was replaced partially (20 and 30%) by lentil, chickpea and pea flour to develop legume cake formulations. As quality parameters, weight loss, specific volume, hardness and color were...
An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours Grunin, Leonid; Taş, Ozan; Ertuğrul, Ülkü; Öztop, Halil Mecit (2022-01-01) Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and functional properties. This study aimed to characterize and examine the water interactions of different legume flours: navy bean, chickpea, pea, and lentil. For this purpose, in addition to the standard techniques (proximal analysis, Fourier transform infrared, protein solubility, and water sol...
Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination Baştürk, Bilge; Öztop, Halil Mecit; Özvural, Emin Burçin; Department of Food Engineering (2021-9-09) Meat contains valuable nutrients, exceptionally high-quality proteins that include all essential amino acids and vitamins and minerals for the human diet. Meat is mostly tenderized to make it more tasteful and palatable. The effects of tenderization on the physical, chemical, and microbiological changes in meat have been investigated in many studies. In this study, acetic acid, citric acid, lactic acid solutions, and a commercial meat tenderization solution were used to tenderize the red and white meat (bee...

Citation Formats

İ. Şensoy, C. T. Ho, and K. Mukund, “Antioxidant Activity of Raw and Processed Buckwheat,” 2004, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/76607.