{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:42:22Z","timestamp":1786977742843,"version":"build-2736575974"},"reference-count":20,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T00:00:00Z","timestamp":1747267200000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study aimed to evaluate the nutritional enhancement of wheat\u2013oat blends by incorporating turnip powder at varying concentrations (10%, 20%, 30%, 40%, and 50%). The research assessed the impact of these blends on key nutritional components, including moisture, protein, fat, fiber, calcium, phosphorus, iron, and potassium. The wheat\u2010oat\u2010turnip blends were prepared and analyzed using standard nutritional methods, including proximate analysis and mineral content measurement. Results showed that increasing the concentration of turnip powder led to significant changes in moisture, protein, fat, fiber, and mineral content (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Notably, calcium levels were significantly higher in blends with higher turnip powder concentrations, while other minerals, such as phosphorus and potassium, showed a decreasing trend. Sensory evaluation revealed that a 30% turnip powder blend was most preferred in terms of appearance, aroma, flavor, texture, and overall acceptability. This study demonstrates the potential of incorporating turnip powder into cereal\u2010based products to improve nutritional profiles while addressing dietary gaps.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70157","type":"journal-article","created":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T04:02:02Z","timestamp":1747281722000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Nutritional Evaluation of Turnip Powder in Cereal Blends: A Study on Wheat, Oats, and Turnips"],"prefix":"10.1002","volume":"13","author":[{"given":"Itrat Fatima","family":"Toor","sequence":"first","affiliation":[{"name":"Dongguan Key Laboratory of Public Health Laboratory Science, School of Public Health Guangdong Medical University  Dongguan China"},{"name":"National Institute of Food Science and Technology University of Agriculture  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1409-8996","authenticated-orcid":false,"given":"Sanaullah","family":"Sajid","sequence":"additional","affiliation":[{"name":"Dongguan Key Laboratory of Public Health Laboratory Science, School of Public Health Guangdong Medical University  Dongguan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amna","family":"Akmal","sequence":"additional","affiliation":[{"name":"National Institute of Food Science and Technology University of Agriculture  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zain Ul","family":"Abidin","sequence":"additional","affiliation":[{"name":"National Institute of Food Science and Technology University of Agriculture  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zeenat","family":"Fatima","sequence":"additional","affiliation":[{"name":"PMAS\u2010Arid Agriculture University  Rawalpindi Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suleiman Abdullah","family":"Althawab","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agriculture Sciences King Saud University  Riyadh Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianxian","family":"Guo","sequence":"additional","affiliation":[{"name":"Dongguan Key Laboratory of Public Health Laboratory Science, School of Public Health Guangdong Medical University  Dongguan China"},{"name":"The First Dongguan Affiliated Hospital Guangdong Medical University  Dongguan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tawfiq","family":"Alsulami","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agriculture Sciences King Saud University  Riyadh Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,15]]},"reference":[{"key":"e_1_2_10_2_1","volume-title":"Official Methods of Analysis of AOAC International","author":"Association of the Official Analytical Collaboration (AOAC) International","year":"2018"},{"key":"e_1_2_10_3_1","volume-title":"Official Methods of Analysis of AOAC International","author":"Association of the Official Analytical Collaboration (AOAC) International","year":"2019"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2019.03.002"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.10.057"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.09.003"},{"key":"e_1_2_10_7_1","volume-title":"Applied Mixed Models in Medicine","author":"Brown J.","year":"2022"},{"issue":"4","key":"e_1_2_10_8_1","first-page":"33","article-title":"Optimizing Moisture Content for Cereal Storage","volume":"5","author":"Davis S.","year":"2017","journal-title":"Journal of Postharvest Technology"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4058"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010019\u201004225\u20103"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393\u2010020\u201009250\u20102"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.4314\/wsa.v42i3.03"},{"key":"e_1_2_10_13_1","volume-title":"Sensory Evaluation Techniques","author":"Meilgaard M. 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