Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles

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dc.contributor.authorKomurcu, Tekmile Cankurtaran
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:02:56Z
dc.date.available2024-02-23T14:02:56Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractUtilization 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.en_US
dc.description.sponsorshipNecmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey [BAP-211419004]en_US
dc.description.sponsorshipThis research was part of the Ph.D. thesis of Tekmile CANKURARAN KOMURCU. This study was supported by Necmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey (Project number, BAP-211419004).en_US
dc.identifier.doi10.1016/j.foodchem.2022.134577
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid36257263en_US
dc.identifier.scopus2-s2.0-85140141964en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.134577
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11911
dc.identifier.volume404en_US
dc.identifier.wosWOS:000877588600003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEinkornen_US
dc.subjectEmmeren_US
dc.subjectGerminationen_US
dc.subjectHeat-Moisture Treatmenten_US
dc.subjectNoodleen_US
dc.titleEffect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodlesen_US
dc.typeArticleen_US

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