Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of eris,te, Turkish noodle
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Corchorus olitorius, known as molokhia, is a good source of protein, which makes it a cheap and high quality food material. Molokhia could be dried to obtain a new functional food ingredient. In this study, molokhia powders dried by different methods (oven, tray, microwave and vacuum drying) were used in eris,te with 2.5, 5, 7.5 and 10% substitution ratios. Physical, chemical, sensory properties and cooking quality of eris,te samples were investigated. Molokhia powder substitution led to an increase in the ash, crude fat and protein contents of eris,te samples. Substitution ratio of 2.5% provided higher quality on the color, firmness and cooking quality properties. As the substitution ratio increased from 0% to 10%, the total polyphenolic content of eris,te samples increased from 100.26 mg GAE/kg to 245.68 mg GAE/kg. Similarly, the DPPH radical scavenging activity of samples increased from 10.05% to 76.92%. Microwave drying has provided better color values and higher ash, crude fat and crude protein contents in eris,te. Consequently, the nutritional properties of a traditional type of product, eris,te was improved with molokhia powder substitution. Microwave drying was successfully applied to obtain high quality molokhia powders.
Açıklama
Anahtar Kelimeler
Corchorus Olitorius, Microwave Drying, Oven Drying, Tray Drying, Vacuum Drying
Kaynak
International Journal Of Gastronomy And Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
28
