The effect of local production differences on physico - chemical and techno - functional properties of Artvin kavut flour

Basit Görünüm
dc.contributor.buuauthorÖzdemir, Emel
dc.contributor.buuauthorUygur, Cansu S.
dc.contributor.buuauthorGüler, H. Damla
dc.contributor.buuauthorUylaşer, Vildan
dc.contributor.departmentBursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Gida Mühendisliği Bölümü.tr_TR
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.date.accessioned2021-08-11T08:09:59Z
dc.date.available2021-08-11T08:09:59Z
dc.date.issued2020-10-06
dc.description.abstractSoups are quite significant components of Anatolian cuisine, which has a deep-rooted food culture. In Turkish food culture, soups are named according to their ingredients or the local region where they are cooked and featured by the local food or the region itself. Mainly used in soups and produced for many years in Artvin region, kavut flour is one of such ingredients. Since people believed that it treated the sick people with its high nutritive value, sent away the evil spirits and was the symbol of abundance, the ancient Turks made sure to have kavut flour at their homes. However, it has become one of those traditional foods which have sunk into oblivion for its limited use in Artvin region. This research aims to introduce the kavut flour whose production has been continued but consumption has been limited to the region as well as to analyse the impact of local production differences on the product’s physico-chemical and techno-functional properties. To this end, kavut flour obtained from 10 different villages in Artvin were analysed for its water solubility index (WSI) (2,16 - 4,16 g/g), water absorption index (WAI) (240,92 - 344,13 g/g), oil absorption index (2,19 - 2,69 g/g), bulk density (10 -14,16 kg/m3 ), compressed density (4,66 - 9,5 kg/m3 ), ash content (1,59 - 2,28 %), moisture (5,35 -9,02%), acidity (0,02- 0,11 %) and protein amount (8,88 - 12%). According to the results, it has been observed that kavut flour has acceptable functional properties and local production differences significantly affect these properties. It has been determined that the physico-chemical properties of all kavut flours obtained from different regions are quite high.en_US
dc.identifier.citationÖzdemir, E. vd. (2020). ''The effect of local production differences on physico - chemical and techno - functional properties of Artvin kavut flour''. Journal of Biological and Environmental Sciences, 14(41), 61-71.tr_TR
dc.identifier.endpage71tr_TR
dc.identifier.issn1307-9530
dc.identifier.issn1308-2019
dc.identifier.issue41tr_TR
dc.identifier.startpage61tr_TR
dc.identifier.urihttp://jbes.uludag.edu.tr/PDFDOSYALAR/41/mak02.pdf
dc.identifier.urihttp://hdl.handle.net/11452/21399
dc.identifier.volume14tr_TR
dc.language.isoenen_US
dc.publisherBursa Uludağ Üniversitesitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWater absorptionen_US
dc.subjectWater solubilityen_US
dc.subjectOil absorptionen_US
dc.subjectBulk densityen_US
dc.subjectKavut flouren_US
dc.titleThe effect of local production differences on physico - chemical and techno - functional properties of Artvin kavut flouren_US
dc.typeArticleen_US

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2020 Cilt 14 Sayı 41