BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ

Ceren İNCE; Özlem ÇAĞINDI

Makale detayları

BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ

Yazarlar:

Ceren İNCE | Özlem ÇAĞINDI

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.977-988

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458677

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


In the study, freeze-dried white mulberry pulp (10%) and leaf (3%) were used in the production of powdered bread wheat flour and whole wheat flour bread. Total amount of phenolic substances was determined as the highest and lowest 48.26±5.40 mg/100 g GAE, 18.50±1.36 mg/100 g GAE in mulberry leaf whole wheat flour and mulberry leaf bread wheat flour, respectively. Bread variety with the highest antioxidant activity was the whole wheat flour bread with mulberry leaves value of 3.29±0.33 µM TEAC/g. Antidiabetic activity, highest and lowest α-glycosidase and α-amylase enzyme inhibition were detected in whole wheat flour with mulberry leaves and bread wheat flour. α-glycosidase and α-amylase enzyme inhibition values of acarbose were found to be 69.00% and 78.30%. It was concluded that white mulberry leaves and whole wheat bread with mulberry leaves could be appropriate for the purpose as an alternative to the diabetics’ drug with acarbose active ingredient.

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Makale detayları

BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ

Yazarlar: Ceren İNCE | Özlem ÇAĞINDI

Yayıncı: The Association of Food Technology

Ana Başlıklar: Gıda teknolojisi

Dergi: The Journal of Food 2020 Vol.45 Issue 5, pp.977-988

Belge Tipi: Makale

Yayın Tarihi: 8/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000458677

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

Ceren İNCE | Özlem ÇAĞINDI

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.977-988

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458677

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070