Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

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dc.contributor.authorCankurtaran Komurcu, Tekmile
dc.date.accessioned2024-02-23T14:27:04Z
dc.date.available2024-02-23T14:27:04Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractThe aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat (Triticum monococcum and Triticum dicoccum) were used in noodle formulation replaced with wheat flour at 0%, 25%, 50%, 75%, and 100% ratio. Physical, chemical, textural, and functional properties of noodles were investigated. Noodle production was carried out with and without whole egg, and the effect of egg on noodle properties was also investigated. Noodle containing Triticum dicoccum showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to Triticum monococcum-containing samples. Whole egg usage significantly (p < 0.05) affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value (L*, a* and b*), and cooking properties of noodle samples. The increased ratio of primitive wheat flour significantly improved the overall measured chemical properties of the noodles. Sensory analysis showed that primitive wheat had closer sensory scores to each other, and their usage above 50% affected sensory parameters negatively, on the other hand, the use of egg in noodle formulation had a positive effect on all parameters.en_US
dc.identifier.doi10.1177/10820132231173020
dc.identifier.endpage551en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue5en_US
dc.identifier.pmid37128657en_US
dc.identifier.scopus2-s2.0-85158906154en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage541en_US
dc.identifier.urihttps://doi.org/10.1177/10820132231173020
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14437
dc.identifier.volume29en_US
dc.identifier.wosWOS:000980277800001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science And Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNoddleen_US
dc.subjectTriticum Monococcumen_US
dc.subjectTriticum Dicoccumen_US
dc.subjectAncient Wheaten_US
dc.subjectEggen_US
dc.titleUsage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle productionen_US
dc.typeArticleen_US

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