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Journals / European Food Science and Engineering / 2021 / Cilt: 2 - Sayı: 2

Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

Elif ÇAKIR
Ruşen METİN YILDIRIM
Görkem ÖZÜLKÜ
Fatih TÖRNÜK
Doç. Dr. Ömer Said TOKER
Osman SAĞDIÇ
Muhammet ARICI
Pages
59–64
Publication Date
2021-12-06
DOI
—
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AI Summary & Key Takeaways

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

Increasing FSB contents resulted in ongoing and significant (P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Cold press oil industry generates huge amounts of byproducts rich in proteins, lipids, dietary fibers and antioxidants.
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Key Findings & Data:In this study, cold pressed fig seed oil byproduct (FSB) was incorporated into bread formulation at different concentrations (0%, 1%, 2.5%, 5% or 7.5%) and its effect on some physicochemical, sensorial, textural and bioactive properties of bread was investigated.
💡
Conclusion & Impact:Increasing FSB contents resulted in ongoing and significant (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Fig seed · cold press byproduct · bread

Abstract

Cold press oil industry generates huge amounts of byproducts rich in proteins, lipids, dietary fibers and antioxidants. In this study, cold pressed fig seed oil byproduct (FSB) was incorporated into bread formulation at different concentrations (0%, 1%, 2.5%, 5% or 7.5%) and its effect on some physicochemical, sensorial, textural and bioactive properties of bread was investigated. Increasing FSB contents resulted in ongoing and significant (P

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Cite This Article

ÇAKIR, E., YILDIRIM, R. M., ÖZÜLKÜ, G., TÖRNÜK, F., TOKER, D. D. Ö. S., SAĞDIÇ, O., ARICI, M. (2021). Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread. European Food Science and Engineering, Cilt: 2 - Sayı: 2, 59–64. https://ajindex.com/articles/757581

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