Özbey, F. (2017) Effect of traditional processing steps on chemical and nutritional composition of leblebi. Acta Alimentaria, 46 (3). pp. 290-296. ISSN 0139-3006
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Abstract
Turkey’s and several Middle East countries’ people consume “leblebi”, which is a traditional snack food made from chickpea (Cicer arietinum L.). Leblebi processing steps caused significant decrease (P<0.05) in moisture and carbohydrate fractions. The dietary fibre contents were also reduced through leblebi processing steps. Dehulling process caused reduction in cellulose from 2.6 to 1.3%, whereas increase in acid detergent lignin content from 0.27 to 0.85% was observed. The mineral analysis results have shown that leblebi samples supply macro and micro nutrients required in the human diet.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 18 Aug 2017 11:28 |
| Last Modified: | 30 Sep 2018 23:15 |
| URI: | http://real.mtak.hu/id/eprint/60144 |
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