Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles

Cankurtaran, Tekmile; Bilgiçli, Nermin

doi:10.1016/j.foodchem.2022.134577

Cited by 11 publications

(7 citation statements)

References 30 publications

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“…This led to the easy leaching of starch and faster water penetration in the cooking process of noodles, thus increasing the cooking loss and shortening the optimal cooking time of noodles. Kömürcü et al [ 11 ] reported similar findings when studying the effects of germinated and heat-moisture-treated ancient wheat on some quality attributes and bioactive components of noodles.…”

Section: Resultsmentioning

confidence: 65%

“…Madalina et al [ 10 ] added HMT wheat flour and grape seeds to noodles to increase the nutritional value of wheat noodles. Kömürcü et al [ 11 ] found that when HMT germinated wheat flour was added to noodles, cooking loss decreased and the chewiness and nutritional value of the germinated wheat flour noodles increased. Similarly, HMT amaranth starch noodles form a sticky and smooth surface structure with better taste and aroma [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles

Chen

et al. 2022

Foods

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The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were studied. The results showed that the optimal additional amount of HTBF is determined to be 40%. The peak viscosity, trough viscosity, breakdown value, and final viscosity decreased significantly, and the optimal cooking time of the noodles decreased with increasing HTBF. Compared with the sample without HTBF, HTBF addition increased the water absorption of the sample and decreased its water solubility. When the amount of HTBF >30%, the content of strongly bound water in dough increased significantly; at HTBF >40%, the water absorption and cooking loss of noodles increased rapidly, and the hardness of noodles was decreased; and with HMBF addition at 60%, the chewiness, resilience, and elasticity decreased. Moreover, HMBF addition reduced the relative content of volatile alkanes, while increasing the amount of volatile alcohols. HTBF addition also elevated the content of slow-digesting starch (SDS) and resistant starch (RS) in noodles, providing noodles with better health benefits in preventing chronic diseases. These results proved the possibility of applying heat-moisture treatment grains to noodles, and they provide a theoretical basis for the research and development of staple foods with a hypoglycemic index.

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Section: Resultsmentioning

confidence: 65%

Section: Introductionmentioning

confidence: 99%

Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles

Chen

et al. 2022

Foods

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“…The nutritional properties of primitive wheats were not only superior to refined wheat flour but also higher than modern whole flours. Cankurtaran Kömürcü and Bilgiçli (2023) reported that the use of primitive wheat flour in the formulation of noodles improved the nutritional quality significantly more than modern bread wheat in terms of ash, protein, TYP, TPC, antioxidant activity, and mineral contents. The highest value of lightness (L*) and the lowest values of redness (a*) and yellowness (b*) were obtained in the refined wheat flour sample, due to the removal of the outer fractions containing colored pigments.…”

Section: Resultsmentioning

confidence: 99%

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

Cankurtaran

2023

Food sci. technol. int.

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The aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat ( Triticum monococcum and Triticum dicoccum) were used in noodle formulation replaced with wheat flour at 0%, 25%, 50%, 75%, and 100% ratio. Physical, chemical, textural, and functional properties of noodles were investigated. Noodle production was carried out with and without whole egg, and the effect of egg on noodle properties was also investigated. Noodle containing Triticum dicoccum showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to Triticum monococcum–containing samples. Whole egg usage significantly ( p < 0.05) affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value (L*, a* and b*), and cooking properties of noodle samples. The increased ratio of primitive wheat flour significantly improved the overall measured chemical properties of the noodles. Sensory analysis showed that primitive wheat had closer sensory scores to each other, and their usage above 50% affected sensory parameters negatively, on the other hand, the use of egg in noodle formulation had a positive effect on all parameters.

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“…Phytic acid is an anti-nutritional element that reduces the bioavailability of minerals by forming a complex with the nutritionally important minerals naturally found in cereals (Bilgiçli, 2009). In grains such as rice, wheat and barley, the most intense accumulation site of phytic acid is the aleuron layer and especially the globoids in this layer (Lásztity & Lásztity, 1990). The amount of phytic acid in bulgur is affected primarily by the raw material and by the bulgur process stages including cooking, drying, and grinding (Bilgiçli, 2009).…”

Section: Phytic Acid Content Of Firik and Einkorn Bulgurmentioning

confidence: 99%

“…Triticum monococcum is located in the diploid group with 2n chromosome structure and globular structure. Compared to today's modern wheat, einkorn wheat is rich in protein, oil, vitamins, minerals and functional components (phenolic compounds, tocopherols and carotenoids) (Cankurtaran Kömürcü & Bilgiçli, 2023). With the increasing interest in healthy and local foods recently, consumers' demand for ancient wheat has increased.…”

Section: Introductionmentioning

confidence: 99%

Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur

2023

Self Cite

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Background and Objectives Hulled wheat varieties and immature grains are seen as interesting raw materials in the production of grain‐based products. More research is needed on the quality, functional and nutritional properties of einkorn and immature wheat products, which are processed and consumed by many societies under different names. This study was carried out to evaluate the physical and nutritional properties of einkorn bulgur and firik (bulgur produced from immature wheat) samples sold in the market. Findings The firik samples had higher ash, fat and free, bound and total phenolic content, antioxidant activity and lower protein content than einkorn bulgur. Low phytic acid content of firik obtained from immature wheat was found to be remarkable. The total yellow pigment, Ca and Mg contents were found to be 5.4, 1.3, and 1.3 times higher in firik samples than in einkorn bulgur. The weight increase value obtained as a result of the cooking test was found to be lower in firik samples compared to einkorn bulgur. Conclusions Both types of bulgur showed superior characteristics in terms of nutritional value and functional properties. Significance and Novelty It has been determined that firik and einkorn bulgur are two important products in terms of healthy nutrition with their functional components. It is an introductory study in terms of expanding the usage area of valuable ancient wheat and immature durum wheat and processing it into new products.

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Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles

Cited by 11 publications

References 30 publications

Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles

Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur

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