Abstract:The objective of this study is the production of noodle including ground yellow poppy seed which has phenolic compounds. Phenolic compounds have antioxidant activity. According to the researches, these compounds reduce risk of many diseases like cancer. In this study, ground yellow poppy seed (purchased from Afyon) was added to the noodle formulation at the ratios of 5% and 10%. Flour used in the production was obtained by milling of two wheat variety (Kunduru and Altıntas). The control sample was noodle sample including no ground yellow poppy seed. After production, quality characteristics, total phenolic content and color values of noodle samples were analyzed. Quality characteristics of noodle samples made from Kunduru wheat flour were higher than that of noodle samples made from Altıntas wheat flour. Ground yellow poppy seed addition caused dark color at the noodle samples. Control samples had higher quality characteristics compared to noodle samples including ground yellow poppy seed. Higher phenolic content was observed for noodle samples including ground yellow poppy seed.
Abstract:The poppy seed is a traditional product in Afyon. There are there type poppy seed. These are white poppy seed, yellow poppy seed and gray poppy seed. The objective of this study is to investigate the effect of storage at 15-20⁰C for several times (0,7, 15, 30, 45 and 60 days) on some properties of 3 different poppy seed fats. In this study, fats were obtained from white poppy seed (TMO1), yellow poppy seed (TMO2) and gray poppy seed (Afyon-95). Then free fatty acid amount (%), peroxide value (meq O 2 /g) and iodide number of these fats were analyzed. Free fatty acid amount, peroxide value and iodide number at these fats were increased with increasing of storage time, but this increase was little. The results of 3 different poppy seed fat were found as similar. It was concluded that three different poppy seed fats were stabile for long times at 15-20⁰C. It was investigated the effects of storage on L*, a*, b* color values of three types of poppy seed fats and total phenolic contents of these fats were determined. The fat contents of three types of poppy seeds were found as 53.85 % (white poppy seed), 49.85% (yellow poppy seed) and 49.17 % (gray poppy seed). L* and b* color values of white poppy fat and gray poppy seed fat were decreased when storage time was increased, while a* color values of those were increased. L*and a* color values of yellow poppy seed fats were increased when storage time was increased, whereas b* color value of that was decreased.
Afyonkarahisar, which can carry our traditions and customs to the present day, stands out with its gastronomic tourism. Meat and meat products have a special place in Afyonkarahisar cuisine culture. In this study, the content, preparation and consumption of sausage doner kebab cooked in Afyonkarahisar has been investigated. Qualitative research method was used in the study. The data of the study were obtained from face-to-face interviews with 7 participants between the ages of 32-51 using a semi-structured interview form prepared by the researchers. All interviews were recorded with a tape recorder and transmitted exactly. The obtained data were interpreted by descriptive analysis method. According to the data obtained from the research, it was determined that the production techniques of sausage doner kebab are known and a standard recipe is used in its ingredients, but there are deficiencies in the amount of the ingredients. It has been determined that the participants think that the sausage doner kebab is a kind of doner unique to Afyon. Sausage doner kebab is preferred because of its taste, filling, fast and easy preparation, curiosity and being a local product. It is consumed as a portion and as well as in lavash or bread. When serving sausage doner kebab, attention should be paid to its temperature. Since it is an oily product, it can freeze in the mouth. This can lead to loss of flavor and rejection of the food. It has been found that there are concerns about hygiene and sanitation. It will be possible to take the necessary precautions to ensure the continuity of the sausage doner kebab, which has an important place in Afyonkarahisar cuisine culture and has not yet been registered as a geographical indication, and to become a part of gastronomy tourism, with adequate promotion and marketing activities. In terms of the sustainability of the product, it is important to standardize every aspect of sausage doner kebab and even its service.
The objective of this study is to evaluate protein characteristics of five wheat varieties. These varieties are Tosunbey (Turkey), Urfasert (Turkey), Esperia (Italy), Odeska (Ukraine) and imported wheat blend (Russia). Tosunbey, Urfasert, Esperia and Odeska were harvested in Turkey. Protein is an important component of wheat and influences the quality of wheat products. The hectoliter weight of wheat samples and gluten quality (gluten index, zeleny sedimentation, modified sedimentation) and rheological properties (extensograph) of flour samples were analyzed. Extensibility (mm), resistance to extension (BU) and maximum resistance (BU) values of samples were determined at 45, 90 and 135 min proving time. The results showed that the wheat samples were significantly different from each other in terms of hectoliter weight. Urfasert wheat flour had the lowest gluten index value, zeleny sedimentation value and modified sedimentation value in all samples. The other samples had statistically similar gluten index values. Zeleny sedimentation and modified sedimentation values of Russian wheat blend flour were significantly higher than those of the other samples. Russian wheat blend sample had also the highest resistance to extension and maximum resistance values at 45 min proving time. The extensibility value of Tosunbey wheat sample at all proving times was statistically similar to that of other wheat samples. The highest maximum resistance values at 90 and 135 min proving time were observed for Russian wheat blend sample. It was concluded that Russian wheat blend sample imported from Russia had high gluten quality, while Urfasert wheat sample harvested in Turkey had low gluten quality.
Physical and rheological characteristics activity of five wheat varieties, harvested in Turkey, having different origins including Tosunbey (Turkey) Adana-99 (Turkey) Negev (Israel), Esperia (Italy) and Bezostaya-1 (Russia) were investigated in this study. For this purpose, L*, a* and b* color values, thousand grain weight of wheat samples, protein content, gluten index value, zeleny sedimentation value, alveograph properties and falling number value of flours milled from these samples were analyzed. Bezostaya-1, Esperia and Negev wheat samples showed lower brightness and yellowness and higher redness compared to Tosunbey Adana-99 wheat samples. Among wheat samples, Esperia had the highest thousand grain weight. Adana-99 wheat flour had the higher gluten index value, zeleny sedimentation value and α-amylase activity compared to other wheat flours. Alveograph properties showed that tenacity (P) strength (W) and elasticity (Ie) of Adana-99 wheat flour were higher than those of other wheat flours. α-amylase activity of Bezostaya-1 wheat flour was lower than that of other wheat flours. As a consequence, Adana-99 wheat flour had the best protein quality and high α-amylase activity.
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