Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

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dc.contributor.authorLevent, Hacer
dc.contributor.authorKoyuncu, Mehmet
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorAdiguzel, Emre
dc.contributor.authorDedeoglu, Mustafa
dc.date.accessioned2024-02-23T14:13:06Z
dc.date.available2024-02-23T14:13:06Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractIn this research, cereal brans (rice, rye, wheat and oat) were dephytinized by two different methods (phytase enzyme and malt flour) and used in noodle and pasta formulation (20%) to improve nutritional quality of the final product. As a result of phytase treatment, phytic acid content of different bran samples decreased between 70.9 and 83.5%. Rice bran noodles and pasta samples gave the highest amount of phytic acid. In general, the use of cereal bran in noodles samples increased protein and fat content compared to control noodles. The use of cereal bran increased the total dietary fiber content by 1.9-3.3 times in noodle and 1.7-2.9 times in pasta samples. All bran samples increased total phenolic content and antioxidant activity values in noodles and pasta samples (p < 0.05). The amount of Ca, P, K, Mg and Zn of cereal bran noodles and pasta samples was higher than control noodles and pasta samples (p < 0.05). In addition to nutritional enrichment, it was concluded that the noodles and pasta samples with a lower phytic acid content can be produced using dephytinized cereal brans.en_US
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [118O385]en_US
dc.description.sponsorshipThis study was supported by the Turkish Scientific and Technological Research Council (TUBITAK) with the project no '118O385'.en_US
dc.identifier.doi10.1016/j.lwt.2020.109470
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85084660723en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.109470
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12307
dc.identifier.volume128en_US
dc.identifier.wosWOS:000540290000043en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBranen_US
dc.subjectDephytinizationen_US
dc.subjectNoodleen_US
dc.subjectPastaen_US
dc.titleImprovement of chemical properties of noodle and pasta using dephytinized cereal bransen_US
dc.typeArticleen_US

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