Determination of thechemicalstructure of dietbiscuitswith modern enstrumentaltechniques

dc.authorid0000-0001-6783-7030en_US
dc.contributor.authorKaraca Açarı, İdil
dc.date.accessioned2022-04-08T06:36:03Z
dc.date.available2022-04-08T06:36:03Z
dc.date.issued2021en_US
dc.departmentMTÖ Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Biyomühendislik Bölümüen_US
dc.description.abstractThere are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash content of diet biscuit samples, structural characterizations, surface micromorphology and detailed structural analysis were determined with fast, precise, new instrumental techniques. Thermal degradation of the lemon-fiber diet biscuit sample started at 250 °C in four stages and completed at 585 °C. There is three-stage thermal degradation in wholemeal diet biscuit samples, starting at 229 °C and completed at 580 °C. There are 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuits, and 45.51% C, 2.39% N, 0.15% S and 7.05% H in whole-wheat diet biscuits. Ca, K, Mg, Na, Zn element contents in diet biscuit samples were determined by AAS technique. In the diet biscuit samples, K was determined as the element with the highest amount and the element with the least amount was Zn. As a result, the work is comprehensive and original. It is believed that the study will fill an important gap in the literature and will be a useful resource for researchers.en_US
dc.identifier.citationAÇARI, İ. K. (2021). Determination of the chemical structure of diet biscuits with modern enstrumental techniques. Cumhuriyet Science Journal, 42(2), 299-309.en_US
dc.identifier.doi10.17776/csj.837862
dc.identifier.endpage309en_US
dc.identifier.issn2587-2680en_US
dc.identifier.issue2en_US
dc.identifier.startpage299en_US
dc.identifier.uri10.17776/csj.837862
dc.identifier.urihttps://hdl.handle.net/20.500.12899/935
dc.identifier.volume4en_US
dc.institutionauthorKaraca Açarı, İdil
dc.language.isoenen_US
dc.relation.ispartofCumhuriyet Science Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEnstrumental techniquesen_US
dc.subjectDiet biscuiten_US
dc.subjectStructural characterizationen_US
dc.subjectThermal analysisen_US
dc.subjectMorphologies analysisen_US
dc.titleDetermination of thechemicalstructure of dietbiscuitswith modern enstrumentaltechniquesen_US
dc.typeArticleen_US

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