Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of eris,te, Turkish noodle

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dc.contributor.authorOlcay, Nezahat
dc.contributor.authorKomurcu, Tekmile Cankurtaran
dc.contributor.authorDemir, Mustafa Kursat
dc.date.accessioned2024-02-23T14:03:10Z
dc.date.available2024-02-23T14:03:10Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractCorchorus 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.en_US
dc.identifier.doi10.1016/j.ijgfs.2022.100495
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85125921512en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100495
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11998
dc.identifier.volume28en_US
dc.identifier.wosWOS:000783880400007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Gastronomy And Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCorchorus Olitoriusen_US
dc.subjectMicrowave Dryingen_US
dc.subjectOven Dryingen_US
dc.subjectTray Dryingen_US
dc.subjectVacuum Dryingen_US
dc.titleEffects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of eris,te, Turkish noodleen_US
dc.typeArticleen_US

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