Glutensiz ürünler genellikle ni?asta ve pirinç unu bazl? hammaddelerden üretildikleri için dü?ük besin içeri?i kaliteye sahiptir. Bu yüzden glutensiz eri?telerin içeriklerini iyile?tirmek alternatif olarak baklagil kullan?m? son y?llarda büyük ilgi uyand?rmaktad?r. çal??mada, leblebi üretiminde yan ürün ortaya ç?kan kalitedeki k?r?k leblebilerden elde edilen (LU), artan oranlarda (A??rl?kça, %1...

in this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that beans had the highest emulsifying capacity. this property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. salt concentration of 0.5 m did not have a significant influence on emulsifying capacity but ...

The production of confectionery products is one the most in-demand industries. Due to this, various assortments and technologies have expanded. Following modern requirements, product's appearance, taste, aroma, nutritional value should be appropriate. Accordingly, create a new range gingerbread products, chickpea bean flour, sugar beet powder as substitute were introduced into recipe: 10%, 15%,...

Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals barley legumes lupine chickpea are rich in bioactive compounds; therefore, flours obtained from those could better option for bakery products fortification. The purpose of the present study was investigation total phenolic content antioxidan...