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- MakaleAçık Erişim2019Scopus SJRQ4Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber; [Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri]
Yuksel, Ferhat; Gurbuz, Melek
The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics of traditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle dough formulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of 91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of the samples were in the range of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of apple fiber. Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmness value of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiber concentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with the enrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples (p>0.05). Results indicated that innovative noodles could be produced by using apple fiber.
AtıfScopus4OpenAlex4TR Dizin2İncele - MakaleYalnız künye2014Scopus SJRQ1Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber
Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa
In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), frying temperature (160-180 °C), and frying time (40-60 s) on some physicochemical, textural, and sensorial properties of chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with high coefficient of determination (R 2 ≥ 0.728) were constructed. Addition of apple fiber increased the dry matter; ash content; L, a, and b values of samples, while increase of frying temperature caused decrease of the hardness values. Overall acceptability of chips enriched with apple fiber decreased with the increase of frying temperature, but wheat chips enriched with apple fiber and fried at low temperatures received highest sensory score. Ridge analysis showed that maximum taste score would be attained at fiber level = 15 %, frying temperature = 170 °C and frying time = 40 s.
AtıfScopus26WoS21OpenAlex26İncele