1 Ocak 2017 Dergi makalesi Açık Erişim

Ozkaya, H.; Ozkaya, B.; Duman, B.; Turksoy, S.

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        "affiliation": "Ankara Univ, Dept Food Engn, Fac Engn, Golbasi Campus, TR-06830 Ankara, Turkey", 
        "name": "Ozkaya, H."
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      {
        "affiliation": "Ankara Univ, Dept Food Engn, Fac Engn, Golbasi Campus, TR-06830 Ankara, Turkey", 
        "name": "Ozkaya, B."
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      {
        "affiliation": "Ankara Univ, Dept Food Engn, Fac Engn, Golbasi Campus, TR-06830 Ankara, Turkey", 
        "name": "Duman, B."
      }, 
      {
        "affiliation": "Hitit Univ, Dept Food Engn, Fac Engn, TR-19030 Corum, Turkey", 
        "name": "Turksoy, S."
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    "description": "Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also investigated. Fermentation with 6% yeast and for 6 h resulted in 88.2% reduction in PA content, while it only resulted in 32.5% reduction in the sample incubated for 6 h without yeast addition. The PA loss in autoclaved oat bran sample (1.5 h, pH 4.0) was 95.2% while it was 41.8% at most in the sample autoclaved without pH adjustment. In both methods, soluble, insoluble, and total DF contents of samples were remarkably higher than the control samples. Also for TP in the oat bran samples, both processes led to 17% and 39% increases, respectively, while AA values were 8% and 15%, respectively. Among all samples, the autoclaving process resulted in the lowest PA and the greatest amount of bioactive compounds.", 
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    "journal": {
      "issue": "28", 
      "pages": "5713-5719", 
      "title": "JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY", 
      "volume": "65"
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    "publication_date": "2017-01-01", 
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    "title": "Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran"
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