Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles
Ülgen İlknur KONAK,
Rahime Dilruba KAYA,
Yasemin YAVUZ ABANOZ
et al.
Abstract:In this study, persimmon powder (PP) was substituted in concentrations of 0, 5 and 10% per 100 g of einkorn flour (EF) in Turkish noodle production. Quince seed mucilage (QSM) was used as an egg replacer at levels of 20, 30 and 40%. The cooking properties, chemical composition, color values, texture characteristics, and sensory properties of Turkish noodles were determined. The lowest cooking time (8.33 min) was found in Turkish noodles substituted with 10% PP. When 40% QSM was added to the formulation, both v… Show more
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.