Thiamine and riboflavin contents of various flour types produced in different region of Turkey
In this study, thiamine and riboflavin values of 86 wheat flour samples (30 Type 550, 30 Type 650 and 26 Type 850) from 30 different factories in 19 different city of 7 different region of Turkey were examined. Significant differences in average thiamine and riboflavin values were observed among 86...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Pamukkale University
2002-03-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089823 |
| _version_ | 1828023989913518080 |
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| author | Raci Ekinci S. Sezgin Ünal |
| author_facet | Raci Ekinci S. Sezgin Ünal |
| author_sort | Raci Ekinci |
| collection | DOAJ |
| description | In this study, thiamine and riboflavin values of 86 wheat flour samples (30 Type 550, 30 Type 650 and 26 Type 850) from 30 different factories in 19 different city of 7 different region of Turkey were examined. Significant differences in average thiamine and riboflavin values were observed among 86 flour samples in term of flour types. Variations among flour samples from different factories in thiamine and riboflavin values were not found at significant level statistically (P < 0.05). The highest thiamine and riboflavin values were found in the flour samples belong to the region of East Black Sea but not at statistically significant levels. The differences were significant for the flour type at statistically level. The vitamin contents increased together with flour extraction rate and ash content. |
| first_indexed | 2024-04-10T12:37:24Z |
| format | Article |
| id | doaj.art-7693c178cbf34cceb646f346b7010485 |
| institution | Directory Open Access Journal |
| issn | 1300-7009 2147-5881 |
| language | English |
| last_indexed | 2024-04-10T12:37:24Z |
| publishDate | 2002-03-01 |
| publisher | Pamukkale University |
| record_format | Article |
| series | Pamukkale University Journal of Engineering Sciences |
| spelling | doaj.art-7693c178cbf34cceb646f346b70104852023-02-15T16:14:29ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812002-03-01833433485000083891Thiamine and riboflavin contents of various flour types produced in different region of TurkeyRaci EkinciS. Sezgin ÜnalIn this study, thiamine and riboflavin values of 86 wheat flour samples (30 Type 550, 30 Type 650 and 26 Type 850) from 30 different factories in 19 different city of 7 different region of Turkey were examined. Significant differences in average thiamine and riboflavin values were observed among 86 flour samples in term of flour types. Variations among flour samples from different factories in thiamine and riboflavin values were not found at significant level statistically (P < 0.05). The highest thiamine and riboflavin values were found in the flour samples belong to the region of East Black Sea but not at statistically significant levels. The differences were significant for the flour type at statistically level. The vitamin contents increased together with flour extraction rate and ash content.http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089823Buğday unu, Tiamin, Riboflavin, Un tipi |
| spellingShingle | Raci Ekinci S. Sezgin Ünal Thiamine and riboflavin contents of various flour types produced in different region of Turkey Pamukkale University Journal of Engineering Sciences Buğday unu, Tiamin, Riboflavin, Un tipi |
| title | Thiamine and riboflavin contents of various flour types produced in different region of Turkey |
| title_full | Thiamine and riboflavin contents of various flour types produced in different region of Turkey |
| title_fullStr | Thiamine and riboflavin contents of various flour types produced in different region of Turkey |
| title_full_unstemmed | Thiamine and riboflavin contents of various flour types produced in different region of Turkey |
| title_short | Thiamine and riboflavin contents of various flour types produced in different region of Turkey |
| title_sort | thiamine and riboflavin contents of various flour types produced in different region of turkey |
| topic | Buğday unu, Tiamin, Riboflavin, Un tipi |
| url | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089823 |
| work_keys_str_mv | AT raciekinci thiamineandriboflavincontentsofvariousflourtypesproducedindifferentregionofturkey AT ssezginunal thiamineandriboflavincontentsofvariousflourtypesproducedindifferentregionofturkey |