Sürdürülebilir Kalkınma Amaçları
Yazarlar
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ3SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)
Karademir, Emine; Yuksel, Ferhat; Baltaci, Cemalettin
Aronia (Aronia melanocarpa) is a fruit with a high polyphenol content, and its use is increasing due to its potential health effects with increased polyphenol content. The widespread consumption of Turkish noodles and similar products in society is important for increasing their nutritional quality. The aim of this study was to evaluate the physicochemical, color, bioactive, and sensory properties of noodle samples to which aronia powder was added at different concentrations of 2%, 4%, 6%, 8%, and 10%, respectively. Total Polyphenol Content (TPC), Total Antioxidant Capacity (TAC), and Total Flavonoid Content (TFC) amounts were found to be significantly increased (p<0.05). In addition, significant increases were found in the antioxidant activity (ABTS(center dot+), DPPH and FRAP) of the samples. According to the sensory evaluations, the noodles with 8% aronia had a high level of general acceptability, while the group with 10% aronia had a lower level. Consequently, we observed that adding aronia could yield an acceptable noodle enriched in bioactive components.
- MakaleAçık Erişim2019Scopus SJRQ2Investigation of certain nutritional properties of noodle enriched with raw flaxseed
Yuksel, F.
In this study, traditional homemade noodles were enriched with raw flaxseed and some nutritional properties such as resistant starch (RS), total starch, total dietary fibre (TDF), estimated glycaemic index (eGI) and major mineral composition of final products were investigated. Flaxseed was supplemented into the noodle mixture at three different concentrations (10, 15 and 20 g/100 g). RS content of the samples was in the range of 0.61-2.14 g/100 g and the highest RS was found for the sample having 10% flaxseed. Maximum TDF value was determined to be 8.28% for the noodle sample enriched with 20% of flaxseed while that of control was 1.68%. Estimated eGI of the samples was not significantly affected by the flaxseed fortification while mineral composition of noodle samples was significantly affected by the flaxseed addition (P < 0.05). The major mineral compounds present in the samples were sodium, potassium, magnesium and phosphorus. It could be concluded that the noodle enriched with 10% of flaxseed would be a healthier alternative product for consumption.
AtıfScopus10WoS9OpenAlex11İncele