Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta

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dc.contributor.authorCankurtaran, Tekmile
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:00:00Z
dc.date.available2024-02-23T14:00:00Z
dc.date.issued2019
dc.departmentNEÜen_US
dc.description.abstractThe effects of wheat bran (WB) and wheat germ (WG) (5, 10, 15 and 20%) on physical, chemical and sensory properties of filled (with cheese) and unfilled fresh pasta were investigated. Pasta formulations with increased WB and WG ratio resulted in higher water uptake, volume increase, cooking loss, and lower firmness values. Filling material usage and the addition of WB or WG significantly (p<0.05) affected the color parameters (L*, a* and b*) of the fresh pasta samples. WG supplemented samples had higher protein, fat, Mg, P, Zn content and antioxidant activity, as well as lower cellulose, Ca, Fe, K and phytic acid content than those of containing WB. Filled fresh pasta samples presented superior chemical properties (excluding cellulose and Fe content) compared to unfilled ones. Increasing amount of WB and WG enhanced all the chemical properties of fresh pasta. Sensory analyses results demonstrated a decrease in the overall acceptability of fresh pasta formulations prepared with over 10% of WB and 15% of WG.en_US
dc.description.sponsorshipNecmettin Erbakan University, Scientific Research Projects [BAP-151219001]en_US
dc.description.sponsorshipThis study was supported by Necmettin Erbakan University, Scientific Research Projects (BAP-151219001).en_US
dc.identifier.doi10.1007/s13197-019-03705-w
dc.identifier.endpage2854en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue6en_US
dc.identifier.pmid31205340en_US
dc.identifier.scopus2-s2.0-85064848873en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2845en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03705-w
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11417
dc.identifier.volume56en_US
dc.identifier.wosWOS:000469837700006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWheat Branen_US
dc.subjectWheat Germen_US
dc.subjectFresh Pastaen_US
dc.subjectFilled Fresh Pastaen_US
dc.titleInfluence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pastaen_US
dc.typeArticleen_US

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