Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles

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dc.contributor.authorYaver, Elif
dc.date.accessioned2024-02-23T12:17:18Z
dc.date.available2024-02-23T12:17:18Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractBACKGROUND Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase enzyme and fermentation. Untreated and dephytinized flaxseed flours were used in noodle production at 0%, 10%, 20% and 30% levels to improve nutritional quality. RESULTS The addition of flaxseed flours did not show an adverse effect on the cooking loss values of noodles (4.22-4.85%). Firmness values of noodles containing 10% flaxseed flour were close to the control (0% flaxseed flour). The ash, protein and fat levels of noodles were enhanced with the addition of flaxseed flours. The use of 30% phytase-treated flaxseed flour in noodles elicited lower phytic acid concentration (1.35 g kg(-1)) than the control (1.52 g kg(-1)). The greatest total phenolic contents in noodles were obtained with the inclusion of fermented flour. Besides that, noodles made from flaxseed flours exhibited stronger antioxidant activity than the control. The overall acceptability scores of noodles containing 10% and 20% dephytinized flours were close to the control. CONCLUSION The findings demonstrated that the inclusion of dephytinized flaxseed flours up to 20% can allow the production of functional noodles with acceptable quality. Moreover, phytase enzyme treatment method revealed lower phytic acid content than fermentation method in noodles and better antioxidant properties than untreated noodles. (c) 2022 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/jsfa.12266
dc.identifier.endpage1953en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue4en_US
dc.identifier.pmid36226384en_US
dc.identifier.scopus2-s2.0-85140388101en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1946en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.12266
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10595
dc.identifier.volume103en_US
dc.identifier.wosWOS:000871631500001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The Science Of Food And Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFlaxseed (Linum Usitatissimum Len_US
dc.subject)en_US
dc.subjectFermentationen_US
dc.subjectPhytaseen_US
dc.subjectDephytinizationen_US
dc.subjectNoodlesen_US
dc.subjectNutritional Qualityen_US
dc.titleDephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodlesen_US
dc.typeArticleen_US

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