Enriched Turkish noodles (Eriste) with stabilized wheat germ: Chemical, nutritional and cooking properties

Basit Öğe Kaydı
dc.contributor.authorDemir, M. Kursat
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorTurker, Selman
dc.contributor.authorDemir, Berat
dc.date.accessioned2024-02-23T14:13:07Z
dc.date.available2024-02-23T14:13:07Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractIn this study, different stabilization processes (autoclave, dry heating, microwave, infrared and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and 20%) in Turkish noodle (Eris & cedil;te) production was investigated. Some chemical and nutritional (protein, in vitro protein digestibility (IVPD), total phenolic content (TPC), phytic acid, total dietary fiber (TDF), minerals and HCL-extractable minerals and tocopherol contents) attributes, color values and cooking properties of noodle were determined. IVPD values of noodle samples changed with stabilization methods. Protein, TPC, TDF and phytic acid content of noodle increased as the wheat germ ratio increased in the noodle formulation. The highest amount of TPC was obtained from the infrared and ultraviolet-C stabilization. The stabilization method and wheat germ ratio had a significant effect on mineral, HCl-extractable mineral, alpha-, beta- and gamma-tocopherol contents and color values of the noodles. The highest alpha-, beta- and gamma-tocopherol contents in noodle samples were obtained with autoclave and ultraviolet-C stabilization methods and high wheat germ ratio. Cooking properties were only affected by the wheat germ ratio. As a result increasing stabilized wheat germ ratio improved the nutritional properties of noodle and the highest enrichment was obtained at 20% stabilized wheat germ ratio.en_US
dc.description.sponsorshipScientific & Technological Research Council of Turkey (TUBITAK) [TOVAG-113O452]en_US
dc.description.sponsorshipThe study was supported by The Scientific & Technological Research Council of Turkey (TUBITAK) (Project number, TOVAG-113O452).en_US
dc.identifier.doi10.1016/j.lwt.2021.111819
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85107290703en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.111819
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12313
dc.identifier.volume149en_US
dc.identifier.wosWOS:000675882100003en_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.subjectWheat Germen_US
dc.subjectUltraviolet-Cen_US
dc.subjectNoodleen_US
dc.subjectTocopherolsen_US
dc.subjectDigestibilityen_US
dc.titleEnriched Turkish noodles (Eriste) with stabilized wheat germ: Chemical, nutritional and cooking propertiesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu