Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle

Olcay, Nezahat; Cankurtaran, Tekmile; Demir, Mustafa Kürşat

doi:10.1016/j.ijgfs.2022.100495

Cited by 2 publications

(1 citation statement)

References 25 publications

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“…Regarding previous papers, Turkish noodle/egg pasta (erişte) has been fortified or substituted with several ingredients such as buckwheat flour (Bilgiçli, 2009a), rice bran (Tuncel et al, 2017), grape, pomegranate, rosehip seed flours (Koca et al, 2018), lentil, pea, faba bean hulls (Kaya et al, 2018), parsley (Dirim & Çalışkan Koç, 2019), einkorn flour (Levent, 2019), edible insects (Çabuk & Yılmaz, 2020), dephytinized rice, rye, wheat, oat brans (Levent et al, 2020), green algae— Cladophora spp. (Choobthaisong & Oupathumpanont, 2021), and molokhia ( Corchorus olitorius ) powders (Olcay et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Süfer

2022

Cereal Chem

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Background and Objectives The powder of dried Macrolepiota procera was used in gluten‐free (GF) Turkish noodle production by substituting rice flour (RF), in the ratios of 0%, 5%, 10%, and 15% for the fortification of traditional egg pasta (erişte). Findings Cooking was responsible for decreasing brightness, redness‐blueness, and hardness in all samples when compared to unboiled ones. Declines in the amount of RF in formulation enhanced ash (from 0.749% to 1.247%), protein (from 12.688% to 18.063%), mineral, total phenolics (from 322.368 to 692.982 mg gallic acid equivalent) and antioxidant activity by DPPH (from 2.390 to 20.049 μmol Trolox equivalent [TE]) and FRAP (from 0.713 to 16.350 μmol TE); however, moisture (from 10.831% to 10.208%), crude fat (from 4.515% to 3.231%) and total carbohydrate amounts (from 71.217% to 67.251%) lowered. The starch gelatinization enthalpies of GF erişte specimens including 0%, 5%, 10%, and 15% M. procera powder were 297.840, 293.670, 254.520, and 230.560 J/g, respectively. Conclusions Enriched noodles gave very similar overall acceptability scores compared to control. Significance and Novelty This research offers an innovative and alternative food product for celiac patients and gluten intolerant individuals as well as people who have begun to consume foods involving no gluten.

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Section: Introductionmentioning

confidence: 99%

Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Süfer

2022

Cereal Chem

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Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles

KONAK,

KAYA,

YAVUZ ABANOZ

et al. 2023

Akademik Gıda

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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 volume increase and water absorption values increased. Turkish noodles produced with a higher concentration of PP resulted in increased ash, crude fiber, mineral contents, especially in potassium, and total phenolic content. The lowest firmness and work of shear were obtained when PP and QSM substitutions were increased up to 10% and 40%, respectively. The sensory evaluation indicated that Turkish noodles substituted with 10% PP were greatly appreciated by the panelists in terms of taste, odor, and overall acceptability.

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Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle

Cited by 2 publications

References 25 publications

Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles

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