Studies on Polyphenol Oxidase Activity of Heat Stabilized Whole Wheat Flour and its Chapatti Making Quality

Yadav, Dushyant; Patki, P. E.; Srihari, Somashekharan Pandit; Sharma, Gunjan; Bawa, A. S.

doi:10.1080/10942910802256156

Cited by 18 publications

(13 citation statements)

References 12 publications

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“…Similarly, the PPO activity of flour from microwave cooked barley varied significantly and ranged from 0.081 to 0.104 Δ475/min g. Yadav, Patki, Srihari, Sharma, and Bawa (2010) reported that the PPO activity decreased by 48.3% in hydrothermal treated wheat flour while the microwave cooked showed greater decrease of 81.4%. Microwave cooking could be a more effective treatment to inactivate the PPO in barley, attributed to uniform heating and more penetration power of microwave.…”

Section: Polyphenol Oxidase (Ppo) Activitymentioning

confidence: 95%

Effect of sand roasting and microwave cooking on antioxidant activity of barley

Sharma

Gujral

2011

Food Research International

208

105

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Section: Polyphenol Oxidase (Ppo) Activitymentioning

confidence: 95%

Effect of sand roasting and microwave cooking on antioxidant activity of barley

Sharma

Gujral

2011

Food Research International

208

105

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“…It may be due to a closer crude protein content of wheat flour and the SWB. Yadav et al, (2010) stated that stabilization treatments on whole wheat flour increase the dry matter, and also Moran et al, (1968) and Zhao et al, (2007) stated that microwave application increased the dry matter and also increased the ash content of applied to the product. But there were significant (p<0.05) differences among phytate phosphorus and phytic acid contents of bazlama and yufka samples according to stabilization process.…”

Section: Chemical and Nutritional Properties Of Swb Supplemented Bazlmentioning

confidence: 99%

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

Ertaş¹

2016

J Food Health Sci

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Abstract:The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of leavened and unleavened flat bread was studied. Wheat bran was stabilized with three applications (hot air oven, microwave and autoclave). The stabilization methods affected the physical characteristics of bazlama (thickness, spread factor) and yufka (diameter, thickness, spread factor) samples. In bazlama samples, substitution of stabilized wheat bran (SWB) lead to significant decrease in L* and increase in a* and b* values compared to the control bazlama. While autoclave and microwave stabilization methods are the most effective methods to decrease the phytic acid content for bazlama samples, for yufka samples; autoclave stabilization is the best. The mineral content (Ca, K, Mg, Mn, P, Fe and Zn) of bazlama and yufka samples significantly (p<0.05) increased with SWB substitution. Thus, autoclave stabilization could be used for wheat bran stabilization to improve the nutritional quality of bazlama and yufka samples.

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“…Bu mekanizmalardan biri olan enzim proteinlerinin mikrodalga alan› ile interaksiyonu sonucu, enzimin inaktive oldu¤u düflünülebilir. Proteinlerin polar veya yüklü bileflenleri içermesinden ve enzimlerin mikrodalgan›n ›s›l olmayan mekanizmas›ndan daha çok etkilenmesinden dolay› inaktivasyonun h›zland›¤› hatta aktivite kayb›n›n geleneksel yönteme göre daha etkili ve k›sa sürede gerçekleflti¤i bilinmektedir (16)(17)(18)(19).…”

Section: Enzim İnaktivasyonuunclassified

Meyve Sebze İşlemede Mi̇krodalga Haşlama Uygulamalari

Sezer¹,

Demirdöven²

2015

GIDA

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Meyve ve sebze iflleme sanayinde kullan›lan geleneksel hafllama yöntemleri, uzun ifllem süreleri, yüksek ifllem maliyetlerinin yan›nda ürünlerin besinsel, duyusal ve tekstürel özelliklerinde baz› istenmeyen etkiler meydana getirmektedir. Son y›llarda teknolojik geliflmeler ile beraber tüketicinin h›zl› haz›rlanan g›da tercihinin artmas› ile g›da sanayi, ürün kalitesini koruyarak, pratik ve düflük maliyetli iflleme tekniklerine yönelmifltir. Meyve ve sebze ifllemede de bu tekniklerin kullan›lmas› ile üretim maliyetleri düflürülerek verim art›fl› sa¤lanmaktad›r. Bunlardan biri olan mikrodalga, geleneksel yönteme alternatif olarak kullan›lmaktad›r. Bu derlemede mikrodalga hafllama uygulamas›n›n enzim inaktivasyonu, toplam pektin, toplam karotenoid, renk, doku ve a¤›rl›k de¤iflimi gibi baz› kalite özelliklerine etkilerinin geleneksel hafllama uygulamas› ile k›yaslanmas› amaçlanm›flt›r. Sonuç olarak, mikrodalga hafllama uygulamas›n›n minimal ifllem özellikleri, enerji ve zaman tasarrufu, ifllem h›z›, etkin enzim inaktivasyonu aç›s›ndan avantajlar›n›n yan› s›ra, h›zl› ›s› de¤iflimi nedeni ile ürünlerde nem kayb›na ba¤l› a¤›rl›k azalmas› ve renk farkl›l›klar› meydana getirdi¤i belirlenmifltir.

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Studies on Polyphenol Oxidase Activity of Heat Stabilized Whole Wheat Flour and its Chapatti Making Quality

Cited by 18 publications

References 12 publications

Effect of sand roasting and microwave cooking on antioxidant activity of barley

Effect of sand roasting and microwave cooking on antioxidant activity of barley

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

Meyve Sebze İşlemede Mi̇krodalga Haşlama Uygulamalari

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