Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

Yalçın, Seda; Maden, Besim

doi:10.21448/ijsm.373459

Cited by 6 publications

(4 citation statements)

References 7 publications

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“…In another study, Koca et al (2018) reported that the total phenolic content and antioxidant activity of noodle samples increased with the use of grape, pomegranate, and rosehip seeds. Yalçın and Maden (2017) used poppy seed in noodle formulation (5% and 10%) and reported that total phenolic content (noodle samples containing Kunduru wheat flour and 10% poppy seed) increased from 0.50 mg GAE/kg to 0.89 mg GAE/kg.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

Levent

Sayaslan

Yeşil

2020

J. Food Process. Preserv.

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In this study, gluten‐free flour mixture (75% rice flour + 15% chickpea flour + 10% carrot flour) was replaced separately with 5% of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric to improve the nutritional composition of gluten‐free cakes. Incorporation of flaxseed and turmeric caused a decrease in the volume index compared to the gluten‐free control sample. The protein and fat content of the cake samples prepared with flaxseed and poppy seed were found to be higher than the gluten‐free control samples. Significant increases (p < .05) were determined in antioxidant activity and total phenolic contents of gluten‐free cake samples in all supplementations. Flaxseed and poppy seed increased Ca, Mg, and P contents of cake samples. The hardness values of cake samples increased with the use of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric. Gluten‐free cakes containing flaxseed and poppy seed were highly appreciated by panelists. Practical Applications Grape seed and pomegranate seed by‐products of the food industry, poppy seeds, flax seeds, and turmeric are valuable ingredients due to their rich content of bioactive substances. The use of these additives improved in the nutritional composition of the gluten‐free cake samples. People with gluten‐related disorders will have the opportunity to meet their nutritional needs with the consumption of these products. Enrichment of cakes especially with poppy seed and flaxseed has revealed successful results in terms of both nutritional and sensory properties. A new cereal‐based products has been developed for the gluten‐free functional product market.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

Levent

Sayaslan

Yeşil

2020

J. Food Process. Preserv.

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“…Similarly, the addition of 5% and 10% ground yellow poppy SF to wheat noodles resulted in a higher phenolic content and potential health benefits, but this had a negative impact on the functional quality of the noodles. However, the sensory results for poppy noodles were still satisfactory, as they were below 8% (Yalçın & Maden, 2017). Moreover, the study found that Kunduru‐1149 wheat flour supplemented with poppy SF demonstrated better physicochemical characteristics than Altıntas‐95 wheat flour.…”

Section: Effect Of Seed Flour Incorporation On Functional and Bioacti...mentioning

confidence: 99%

“…The water absorption increased with the amount of poppy SF, which was attributed to the lack of gluten proteins in the poppy seeds. However, due to the fact that the addition of yellow poppy seeds resulted in darkened noodle samples, it is crucial to evaluate the impact of SF on noodle quality, encompassing texture, colour, flavour and nutrition, in order to identify the optimal formulation (Yalçın & Maden, 2017).…”

Section: Effect Of Seed Flour Incorporation On Functional and Bioacti...mentioning

confidence: 99%

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Roobab,

Maqsood

2023

Int J of Food Sci Tech

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SummaryNoodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health‐conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibers, and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics, and sensory qualities of noodles made with various plant seed flours with those of traditional wheat‐flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes, and edible seeds, and examines how these flours affect the quality parameters of noodles, such as texture, color, flavor, and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers’ expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition, and provide functional benefits to the final product.

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“…Hasil uji organoleptik terhadap produk mie lidi menunjukkan rata-rata skor 3,0 (dengan penilaian "disukai") dengan perincian skor warna, aroma, tekstur, dan rasa masing-masing mempunyai nilai 2,93, 3,10, 3,20, dan 3,03. Penilaian yang mempunyai nilai rendah yaitu segi warna dari mie lidi talas yang dinilai pucat (Seda and Besim, 2017). Penambahan pewarna alami merupakan langkah yang baik untuk memberikan warna yang lebih cerah.…”

Section: Uji Organoleptik Mie Lidiunclassified

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Widiyawati

Komariah

2020

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.

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Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

Cited by 6 publications

References 7 publications

Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

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