Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

Basit Öğe Kaydı
dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorAktas-Akyildiz, E.
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2021-04-05T06:42:57Z
dc.date.available2021-04-05T06:42:57Z
dc.date.issued2021en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractFood fortification is one of the global strategies to decrease micronutrient deficiency in the society. Flour, cereal products including cookies, are significant vehicles for food fortification. In this study, flour was fortified with thiamine, riboflavin and niacin at a level to meet 25–35% of recommended dietary allowance for each vitamin. Cookies were produced using the fortified flour with some variation in baking temperatures (190, 205, and 220 °C) and baking times (9, 12, and 15 min). Effects of baking temperatures and baking times on quality characteristics, colour values, and vitamin contents of fortified cookies were investigated. The processing conditions were optimised by response surface methodology (RSM) to minimise the vitamin losses in cookies. The vitamin losses in the cookies produced at different baking temperatures and baking times were in the range of 1.8–50.0%, 1.6–24.4% and 0.6–11.9% for thiamine, riboflavin and niacin, respectively. Validation studies were also carried out and the results indicated that the equipment and the method were suitable for vitamin B analyses in cookies. Overall, the optimum conditions for minimum vitamin losses were determined as 190 °C baking temperature and 15-min baking time according to RSM.en_US
dc.identifier.citationAktas-Akyildiz, E., & Köksel, H. (2021). Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods. European Food Research and Technology, 1-10.en_US
dc.identifier.doi10.1007/s00217-021-03712-2en_US
dc.identifier.issn1438-2377en_US
dc.identifier.scopus2-s2.0-85103001921en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-021-03712-2
dc.identifier.urihttps://hdl.handle.net/20.500.12713/1647
dc.identifier.wosWOS:000632306800001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.publisherSpringer Science and Business Media Deutschland GmbHen_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectB Group Vitaminsen_US
dc.subjectCookieen_US
dc.subjectRSMen_US
dc.subjectValidationen_US
dc.titleMinimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methodsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
29.pdf
Boyut:
571.11 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Beslenme ve Diyetetik Bölümü Makale Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu