Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality

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dc.authorid0000-0001-8286-4141en_US
dc.contributor.authorDurmuş, Yusuf
dc.contributor.authorWhitney, Kristin
dc.contributor.authorAnıl, Münir
dc.contributor.authorŞimsek, Şenay
dc.date.accessioned2023-05-29T12:24:43Z
dc.date.available2023-05-29T12:24:43Z
dc.date.issued2023
dc.departmentAÇÜ, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatlarıen_US
dc.description.abstractHealth concerns led to a shift toward the consumption of high dietary fiber bread.Additionally, climate change and supply chain concerns have led to the investigationof new sources of fiber utilizing waste products or co-products of various crops, suchas hazelnuts. The utilization of hazelnut skin also presents a value-adding opportunityfor hazelnut producers and processors. This research aims to investigate hazelnutskin as a dietary fiber source and to enhance the nutritional quality of sourdoughbread with cross-linked and oxidized starches. The in vitro starch digestibility signifi-cantly (p< 0.05) decreased with the addition of hazelnut skin at 5% and 10%. Sour-dough bread with cross-linked or oxidized starch had significantly (p< 0.05) higherslowly digestible starch and resistant starch contents and significantly (p< 0.05)lower estimated glycemic index (eGI). The addition of hazelnut skin caused a gradualincrease in the dietary fiber content of sourdough bread. Oxidized starch significantly(p< 0.05) increased the soluble and insoluble dietary fiber. This study demonstratedthat the hazelnut and modified starches positively affected the nutritional composi-tion of sourdough bread, and starch-phenolic-fiber interactions might take place inbread-making. The benefits gained from the enrichment of fiber in sourdough breadwith hazelnut skin can support this as a high value ingredient in baking.
dc.identifier.citationDurmus, Y., Whitney, K., Anil, M., & Simsek, S. (2023). Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality. Journal of Food Process Engineering,en_US
dc.identifier.doi10.1111/jfpe.14361
dc.identifier.urihttps://doi.org/10.1111/jfpe.14361
dc.identifier.urihttps://hdl.handle.net/11494/4884
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.institutionauthorDurmuş, Yusuf
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCross-linked starchen_US
dc.subjectDigestibilityen_US
dc.subjectHazelnut skinen_US
dc.subjectOxidized starchen_US
dc.subjectSourdough breaden_US
dc.titleEnrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional qualityen_US
dc.typeArticle

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