Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

Yüksel, Ferhat; Karaman, Kevser

doi:10.1016/j.lwt.2015.03.099

Cited by 3 publications

(1 citation statement)

References 28 publications

(24 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…WHC and OHC were calculated using the following equations (1 and 2). Also, all analyses were replicated with three repetitions (Yuksel and Karaman, 2015).…”

Section: Water Holding Capacity and Oil Holding Capacity Of Potato Peel Flourmentioning

confidence: 99%

Deep fried wheat chips added with potato peel flour—Effect on quality parameters

Durmaz

Yüksel

2021

qas

Self Cite

View full text Add to dashboard Cite

The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.

show abstract

“…WHC and OHC were calculated using the following equations (1 and 2). Also, all analyses were replicated with three repetitions (Yuksel and Karaman, 2015).…”

Section: Water Holding Capacity and Oil Holding Capacity Of Potato Peel Flourmentioning

confidence: 99%

Deep fried wheat chips added with potato peel flour—Effect on quality parameters

Durmaz

Yüksel

2021

qas

Self Cite

View full text Add to dashboard Cite

show abstract

Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips

Yüksel

2016

Food Measure

View full text Add to dashboard Cite

Investigation of certain nutritional properties of noodle enriched with raw flaxseed

Yüksel

2019

Quality Assurance and Safety of Crops & Foods

View full text Add to dashboard Cite

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

Cited by 3 publications

References 28 publications

Deep fried wheat chips added with potato peel flour—Effect on quality parameters

Deep fried wheat chips added with potato peel flour—Effect on quality parameters

Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips

Investigation of certain nutritional properties of noodle enriched with raw flaxseed

Contact Info

Product

Resources

About