Please use this identifier to cite or link to this item:
http://hdl.handle.net/11547/11533
Title: | Obsessive beliefs and quality of life in women with vaginismus |
Authors: | HAMZACEBİ, OZGE |
Keywords: | SEXUAL DYSFUNCTION DISORDER |
Issue Date: | 2020 |
Series/Report no.: | 23;2 |
Abstract: | Muffins are desirable bakery products both for their sensorial properties and for ease to be baked with numerous ingredients. Flours of date seed (D), oat bran (O) and quinoa (Q) with different insoluble dietary fibre contents were used in this study, as substitutions to wheat flour either individually (10%, w/w) or as combinations (5% each, w/w) in muffin samples. Suggested combined usage of ingredients aimed to increase the dietary fibre content of muffins while pertaining their overall quality attributes. Total moisture, ash and protein, dietary fibre, weight loss %, volume, specific volume, weight, colour and textural parameters were tested. Results revealed that, quinoa and oat bran flour substituted samples(QO) had the highest cake volume (84.5 ml) and specific volume (2.63 ml/g). Date seed and quinoa flour substitution (DQ) was the best combination with the closest hardness values to control (muffins with 100% wheat flour) samples (0.6 N), rather than an increase. Springiness (2.40 N) and cohesiveness (0.81 mm) were also close to that of control. Samples having date seed flour and quinoa (DQ) and date seed flour and oat bran flour (DO), had also the highest fibre contents, respectively. Thus, combining different fibrous ingredients instead of using them individually efficiently prevented the muffin quality loss. The best combination achieved was the date seed flour with quinoa flour (DQ) giving promising results to achieve healthier muffin production. |
URI: | http://hdl.handle.net/11547/11533 |
ISSN: | 1302-0099 2146-7153 |
Appears in Collections: | Web Of Science |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Nutrition_Vol9_No1_p_147-157.pdf | 328.84 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.