Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Utilization of germinated and heat-moisture treated wheat in noodle formulation to improve bioactive compo-nents and technologic quality was investigated. Flour of untreated, germinated, heat-moisture treated germi-nated wheat varieties (Esperia, einkorn and emmer) were used at five ratios (0-60 %) in noodles according to (3 x 3 x 5) x 2 factorial design. Forty-five different noodle formulations were produced. Cooking loss values of the noodles raised with increasing ratios of germinated wheat flours. Heat-moisture treatment partially decreased the cooking loss of noodle prepared with germinated wheat flour. The ash, protein, phytic acid, total yellow pigment, total phenolic content, minerals (except K) and antioxidant activity values of the noodle increased with the inclusion of ancient wheat compared to modern wheat. These increases were much more evident with the use of germinated flours of modern and ancient wheat. While the germination process increased the bioactive components content, the heat-moisture treatment improved the technological quality of the noodle prepared from germinated wheat.
Açıklama
Anahtar Kelimeler
Einkorn, Emmer, Germination, Heat-Moisture Treatment, Noodle
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
404
