Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Köten, Mehmet; Ünsal, Ahmet Sabri

doi:10.1590/fst.47120

Cited by 6 publications

(5 citation statements)

References 26 publications

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“…For total phenolic content, the addition of terebinth showed the highest positive effect due to the high content in the raw materials. The results were consistent with the results obtained by Köten and Ünsal (2021) who found that total phenolic content of noodle samples made with terebinth were higher than control noodle (100% wheat flour). Man et al .…”

Section: Resultssupporting

confidence: 92%

“…(2021) reported an increase in the total phenolic content and antioxidant activity of biscuits prepared with roasted flaxseed supplementation. According to Köten and Ünsal (2021), the addition of terebinth to both unroasted and roasted biscuits resulted in a significant increase in the total phenolic and antioxidant values of the samples. The reason for this increase is that terebinth has a higher total phenolic level than wheat flour.…”

Section: Resultsmentioning

confidence: 99%

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Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

Karakoç,

Ertaş,

Aslan

2024

BFJ

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PurposeThe utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.Design/methodology/approachOilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.FindingsThe L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.Research limitations/implicationsOilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.Practical implicationsPlant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.Social implicationsThanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.Originality/valueAs result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

Karakoç,

Ertaş,

Aslan

2024

BFJ

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“…This rapid release is unfavorable to the balance of human blood sugar. With the increase of consumer's experctance for quality of life and the development of health eating awareness in recent years, consumers now expect to obtain viours benefits such as nutrition, health and other benefits from their daily diet (Köten & Ünsal, 2022). Therefore, a series of noodle quality improving agents must be added to change the quality of noodles or increase the slowly digestible starch (SDS) and resistant starch (RS).…”

Section: Introductionmentioning

confidence: 99%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

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This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heatmoisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

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“…The evaluation in the prepared tasting form is based on a 5-point Likert scale with a hedonic scale of 1-5 (5 points: Very good, 4 Points: Good, 3 Points: Acceptable, 2 Points: Not Sufficient, 1 Point: Bad ). While preparing the pasta samples for analysis, 100 g sample was cooked in 500 mL water for 10 minutes and the excess water was filtered for 20 seconds (Köten and Ünsal, 2022).…”

Section: Sensory Analysismentioning

confidence: 99%

Physicochemical and sensory properties of vegetarian pasta produced with pea (Pisum sativum) protein powder

Doğan,

Yılmaz

2024

Harran Tarım Ve Gıda Bilimleri Dergisi

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Dry legumes are frequently preferred as a protein source in plant-based diets. In this study, the production of "pea pasta" with the addition of pea protein powder was aimed. Moisture, ash, protein, weight loss, volume, and cooking time characteristics of the pasta were examined. Additionally, the sensory properties of the produced pea pasta and its effect on individuals' satiety were investigated, and the results were evaluated. In all sensory analyses, the pasta sample containing 10% pea protein powder was the most preferred among 8 different criteria. It was observed that the satiety lasted longer when consumers consumed pasta containing 10% pea protein powder compared to the control pasta consumption.

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Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Cited by 6 publications

References 26 publications

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Physicochemical and sensory properties of vegetarian pasta produced with pea (Pisum sativum) protein powder

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