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Dergiler / 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
Sayfa
12–22
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Therefore, the chestnut is a suitable supplementation for milk.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Chestnut-added milk (CM) was produced with 2 different methods.
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Temel Bulgular & Veri: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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Sonuç & Katkı:Therefore, the chestnut is a suitable supplementation for milk.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

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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Bu Makaleye Atıf Yap

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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Kaynakça (14)

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