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Journals / Food and Health / 2022 / Cilt: 8 - Sayı: 1

Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk

Gaye ERDOĞAN
Ayşe Neslihan DÜNDAR
Pages
12–22
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Therefore, the chestnut is a suitable supplementation for milk.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Chestnut-added milk (CM) was produced with 2 different methods.
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Key Findings & Data:In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %).
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Conclusion & Impact:Therefore, the chestnut is a suitable supplementation for milk.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.

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Cite This Article

ERDOĞAN, G., DÜNDAR, A. N. (2022). Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food and Health, Cilt: 8 - Sayı: 1, 12–22. https://ajindex.com/articles/415361

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