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Functional Content and Sensory Properties of Madımak (Polygonum cognatum) Powder Added Noodles Formulated with and without Eggs

Year 2024, Volume: 6 Issue: 1, 124 - 138, 30.04.2024

Tekmile Cankurtaran Kömürcü Nermin Bilgiçli

https://doi.org/10.47112/neufmbd.2024.37

Abstract

In this study, madımak (Polygonum cognatum), one of Turkey's endemic plants, was dried and used in noodle formulation as powder form at different rates (0, 5, 10, 15, 20%). Noodle production was carried out with and without egg. The effects of madımak powder and egg addition on the color, technological, functional and sensory properties of noodles were investigated. The use of egg significantly affected the color value (L* and b*), cooking properties, antioxidant and phenolic contents of noodle samples. Egg addition technologically improved noodles by reducing cooking loss during cooking. With the addition of 20% madımak powder, the weight and volume increase values of the samples increased by 24.78% and 56.87%, respectively. The increasing proportion of madımak powder significantly increased the analyzed bioactive content of the noodles, and this increase occurred at a higher rate in the egg-added samples. Sensory analysis results showed that the sensory properties of the samples with 5 and 10% madımak powder were generally similar to the control noodle sample, while the use of more than 10% negatively affected the sensory parameters. However, it was determined that the use of egg in raw noodle formulation positively affected especially the color, appearance and breakability parameters, and all parameters in cooked noodle samples.

Keywords

Antioxidant Egg Functional food Knotweed Noodle

References

  • H. Khouryieh, T. Herald, F. Aramouni, Quality and sensory properties of fresh egg noodles formulated with either total or partial replacement of egg substitutes, Journal of Food Science. 71(6) (2006), 433-S437. doi:10.1111/j.1750-3841.2006.00060.x
  • C. Alamprese, S. Iametti, M. Rossi, D. Bergonzi, Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta, European Food Research and Technology. 221 (2005), 759-767. doi:10.1007/s00217-005-0024-z
  • J.M. Martin, J.E. Berg, A.M. Fischer, A.K. Jukanti, K.D. Kephart, G.D. Kushnak, ... P.L. Bruckner, Divergent selection for polyphenol oxidase and its influence on agronomic, milling, bread, and Chinese raw noodle quality traits, Crop Science. 45(1) (2005), 85-91. doi:10.2135/cropsci2005.0085a C. F. Morris, Determinants of wheat noodle color, Journal of the Science of Food and Agriculture. 98(14) (2018), 5171-5180.
  • H. J. Moss, The quality of noodles prepared from the flours of some Australian wheat, Australian Journal of Experimental Agriculture. 11(49) (1971), 243-247.
  • D. M. Miskelly, Flour components affecting paste and noodle colour, Journal of the Science of Food and Agriculture. 35(4) (1984), 463-471.
  • R.E Asenstorfer, Y. Wang, D.J. Mares, Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles, Journal of Cereal Science. 43(1) (2006), 108-119. doi:10.1016/j.jcs.2005.09.001
  • G.Y Wijaya, D.J. Mares, Apigenin di-C-glycosides (ACG) content and composition in grains of bread wheat (Triticum aestivum) and related species, Journal of Cereal Science. 56(2) (2012) 260-267. doi:10.1016/j.jcs.2012.06.007
  • M. Murray, A. L. Dordevic, L. Ryan, M. P. Bonham, An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols, Critical Reviews in Food Science and Nutrition. 58 (8) (2018), 1342-1358. doi: 10.1080/10408398.2016.1259209
  • N. Ertaş, M. Aslan, E. Yağcılar, The Effects of Kefir Culture and Instant Yeast Use on Boza Quality and Enrichment of Boza with Carrot Powders, Necmettin Erbakan University Journal of Science and Engineering. 1(2) (2019), 59-66.
  • J.M. Miranda, X. Anton, C. Redondo-Valbuena, P. Roca-Saavedra, J.A. Rodriguez, A. Lamas, A. Cepeda, Egg and egg-derived foods: effects on human health and use as functional foods, Nutrients. 7(1) (2015), 706-729. doi:10.3390/nu7010706
  • G. Dalbon, D. Grivon, M.A. Pagani, Continuous Manufacturing Process. In J. E. Kruger, R. B. Matsuo, J. W. Dick (Eds.), Pasta and Noodle Technology, St. Paul: American Association of Cereal Chemistsrty, 1996: ss. 13– 58.
  • S. Önde, H. Vurdu, Bitki çeşitliliği ve unutulan gen kaynakları, Tabiat ve İnsan. 22(2) (1988), 27-31.
  • T. Baytop, Therapy with medicinal plants in Turkey, Past and Present. 2 (1999), 348-349
  • H. Demir, Erzurum’da Yetişen Madımak, Yemlik ve Kızamık Bitkilerinin Bazı Kimyasal Bileşimi, Bahçe. 35(1-2) (2006), 55-60.
  • A. Tatlı, Important Range Plants of Erzurum Province, Food and Agriculture Organisation of the United Nations, Rome, 1988, 43.
  • A. Yıldırım, A. Mavi, A.A. Kara, Antioxidant and antimicrobial activities of Polygonum cognatum Meissn. extracts, Journal of the Science of Food and Agriculture. 83(1) (2003), 64-69. doi:10.1002/jsfa.1288
  • M.K. Demir, M. Kılınç, Effect of honey powder substitution on cake quality, Necmettin Erbakan University Journal of Science and Engineering. 1(1) (2019), 53-58.
  • P.H. Davis, Flora of Turkey and the East Aegean Islands, Vol 3, Edinburgh University Press, Edinburgh, 1967: ss. 280-289 .
  • B. Özkaya, H. Özkaya, E. Büyükikiz, The cooking properties of, Erişte"(Turkish noodles) produced by traditional methods, Getreide Mehl und Brot. 55 (2001), 120-125.
  • N.H. Oh, P.A. Seib, C.W. Deyoe, A.B. Ward, Noodles. I. Measuring the textural characteristics of cooked noodles, Food Chemistry. 60(6) (1983), 433-438.
  • H. Özkaya, B. Kahveci, Tahıl ve ürünleri analiz yöntemleri, Gıda Teknolojisi Derneği Yayınları. 14 (1990), 118-120.
  • AACC, International, Method 66‐50.01: pasta and noodle cooking quality‐firmness. Approved Methods of Analysis. (2009).
  • AACC, Approved Methods of the American Association of Cereal Chemists. St. Paul, MN, USA: AACC Inc. 2000.
  • M.A. Gyamfi, M. Yonamine, Y. Aniya, Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries, General Pharmacology: The Vascular System. 32(6) (1999), 661-667. doi:10.1016/S0306-3623(98)00238-9
  • T. Beta, S. Nam, J.E. Dexter, H.D. Sapirstein, Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions, Cereal Chemistr. 82(4) (2005), 390-393. doi:10.1094/CC-82-0390.
  • V. A. Yilmaz, Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur, Cereal Chemistry. 96(6) (2019), 1093-1102. doi:10.1002/cche.10219
  • R. Apak, K. Güclü, M. Özyürek, S.E. Celik, Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay, Microchimica Acta. 160 (4) (2008), 413-419. doi:10.1007/s00604-007-0777-0.
  • D. Vitali, I.V. Dragojević, B. Šebečić, Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits, Food Chemistry. 114(4) (2009), 1462-1469. doi:10.1016/j.foodchem.2008.11.032
  • M. Naczk, F. Shahidi, Extraction and analysis of phenolics in food, Journal of Chromatography A. 1054(1-2) (2004), 95-111. doi:10.1016/j.chroma.2004.08.059
  • G. Giuberti, A. Gallo, C. Cerioli, P. Fortunati, F. Masoero, Cooking quality and starch digestibility of glutenfree pasta using new bean flour, Food Chemistry. 175 (2015), 43-49. doi:10.1016/j.foodchem.2014.11.127
  • E. Aydin, D. Gocmen, Cooking quality and sensorial properties of noodle supplemented with oat flour, Food Science and Biotechnology. 20(2), (2011), 507-511. doi:10.1007/s10068-011-0070-1
  • T. Cankurtaran Kömürcü, Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production, Food Science and Technology International. 29(5) (2023), 541-551. doi:10.1177/10820132231173020
  • C. Alamprese, The use of egg and egg products in pasta production, In Egg innovations and strategies for improvements, Academic Press. (2017) 251-259. doi:10.1016/B978-0-12-800879-9.00024-X
  • B. Demir, N. Bilgiçli, A. Elgün, M.K. Demir, Effects of chickpea flours and whole egg on selected properties of erişte, Turkish noodle, Food Science and Technology Research. 16(6) (2010), 557-564. doi:10.3136/fstr.16.557
  • C.F. Phelps, The physical properties of inulin solutions, Biochemical Journal. 95(1) (1965), 41.
  • F.A. Manthey, G.A. Hareland, D.J. Huseby, Soluble and insoluble dietary fiber content and composition in oat. Cereal Chemistry. 76(3) (1999), 417-420. doi:10.1094/CCHEM.1999.76.3.417
  • N. Aravind, M.J. Sissons, C.M. Fellows, J. Blazek, E.P. Gilbert, Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti, Food Chemistry. 132 (2) (2012), 993-1002. doi:10.1016/j.foodchem.2011.11.085
  • H.J. Chung, A. Cho, S.T. Lim, Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle, LWT- Food Science and Technology. 47 (2) (2012), 342-347. doi:10.1016/j.lwt.2012.01.029
  • T.C. Kömürcü, N. Bilgiçli, Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles, Food Chemistry. 404 (2023), 134577. doi:10.1016/j.foodchem.2022.134577
  • C. Nimalaratne, N, Bandara, J. Wu, Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white, Food Chemistry. 188 (2015), 467-472. doi:10.1016/j.foodchem.2015.05.014
  • S. Benedé, E. Molina, Chicken egg proteins and derived peptides with antioxidant properties, Foods. 9(6) (2020), 735. doi:10.3390/foods9060735
  • B. İlerigiden, N. Ertaş, S. Türker, M. Aydın, V. Eyiz, A Research on Production of Simit with Sour Dough Method from Whole Wheat Flour, Necmettin Erbakan University Journal of Science and Engineering. 2(1) (2020), 1-11. doi:10.21448/ijsm.1280767
  • A. Hidalgo, C. Alamprese, A. Marti, S. Galli, A.B. Terno, A. Brandolini, Nutritional and technological properties of non-traditional Einkorn (Triticum monococcum) wheat pasta, LWT- Food Science and Technology. 133 (2020), 109932. doi:10.1016/j.lwt.2020.109932
  • I. Khan, A. Yousif, S.K. Johnson, S. Gamlath, S. Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta, Food Research International. 54(1) (2013), 578-586. doi:10.1016/j.foodres.2013.07.059.
  • D. Dziki, R. Różyło, U. Gawlik-Dziki, M. Świeca, Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds, Trends in Food Science & Technology. 40(1) (2014), 48-61. doi:10.1016/j.tifs.2014.07.010
  • S. Ragaee, I. Guzar, N. Dhull, K. Seetharaman, Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread, LWT-Food Science and Technology. 44(10) (2011), 2147-2153. doi:10.1016/j.lwt.2011.06.016
  • C. Fares, C. Platani, A. Baiano, V. Menga, Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat, Food Chemistry. 119 (3) (2010), 1023-1029. doi:10.1016/j.foodchem.2009.08.006

Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri

Year 2024, Volume: 6 Issue: 1, 124 - 138, 30.04.2024

Tekmile Cankurtaran Kömürcü Nermin Bilgiçli

https://doi.org/10.47112/neufmbd.2024.37

Abstract

Bu çalışmada, Türkiye’nin endemik bitkilerinden biri olan madımak (Polygonum cognatum) kurutularak toz haline getirilmiş ve farklı oranlarda (%0, 5, 10, 15, 20) erişte formülasyonunda kullanılmıştır. Erişte üretimi yumurtalı ve yumurtasız olarak gerçekleştirilmiştir. Madımak tozu ve yumurta ilavesinin eriştenin renk, teknolojik, fonksiyonel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Yumurta kullanımı erişte örneklerinin renk değerini (L* ve b*), pişme özelliklerini, antioksidan aktivite ve fenolik madde içeriklerini önemli derecede etkilemiştir. Yumurta ilavesi ayrıca erişte örneklerinin pişirme sırasında suya geçen madde miktarını azaltarak erişteleri teknolojik olarak geliştirmiştir. Madımak tozunun %20 oranında ilavesi ile örneklerin ortalama ağırlık ve hacim artışı değerleri yaklaşık olarak %24,78 ve %56,88 oranında artış göstermiştir. Madımak tozunun artan oranı, eriştelerin analiz edilen biyoaktif içeriğini önemli ölçüde artırmış, bu artış yumurta ilaveli örneklerde daha fazla oranda gerçekleşmiştir. Duyusal analiz sonuçları, %5 ve 10 madımak tozu ilaveli örneklerin genel olarak duyusal özelliklerinin kontrol erişte örneğine benzer olduğunu, %10’nun üzerinde kullanımının ise duyusal özellikleri olumsuz yönde etkilediğini göstermiştir. Bununla birlikte, çiğ erişte formülasyonunda yumurta kullanımının özellikle renk, görünüş ve kırılabilirlik özellikleri, pişmiş erişte örneklerinde ise tüm özellikleri olumlu etkilediği belirlenmiştir

Keywords

Antioksidan Erişte Fonksiyonel gıda Madımak Yumurta

References

  • H. Khouryieh, T. Herald, F. Aramouni, Quality and sensory properties of fresh egg noodles formulated with either total or partial replacement of egg substitutes, Journal of Food Science. 71(6) (2006), 433-S437. doi:10.1111/j.1750-3841.2006.00060.x
  • C. Alamprese, S. Iametti, M. Rossi, D. Bergonzi, Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta, European Food Research and Technology. 221 (2005), 759-767. doi:10.1007/s00217-005-0024-z
  • J.M. Martin, J.E. Berg, A.M. Fischer, A.K. Jukanti, K.D. Kephart, G.D. Kushnak, ... P.L. Bruckner, Divergent selection for polyphenol oxidase and its influence on agronomic, milling, bread, and Chinese raw noodle quality traits, Crop Science. 45(1) (2005), 85-91. doi:10.2135/cropsci2005.0085a C. F. Morris, Determinants of wheat noodle color, Journal of the Science of Food and Agriculture. 98(14) (2018), 5171-5180.
  • H. J. Moss, The quality of noodles prepared from the flours of some Australian wheat, Australian Journal of Experimental Agriculture. 11(49) (1971), 243-247.
  • D. M. Miskelly, Flour components affecting paste and noodle colour, Journal of the Science of Food and Agriculture. 35(4) (1984), 463-471.
  • R.E Asenstorfer, Y. Wang, D.J. Mares, Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles, Journal of Cereal Science. 43(1) (2006), 108-119. doi:10.1016/j.jcs.2005.09.001
  • G.Y Wijaya, D.J. Mares, Apigenin di-C-glycosides (ACG) content and composition in grains of bread wheat (Triticum aestivum) and related species, Journal of Cereal Science. 56(2) (2012) 260-267. doi:10.1016/j.jcs.2012.06.007
  • M. Murray, A. L. Dordevic, L. Ryan, M. P. Bonham, An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols, Critical Reviews in Food Science and Nutrition. 58 (8) (2018), 1342-1358. doi: 10.1080/10408398.2016.1259209
  • N. Ertaş, M. Aslan, E. Yağcılar, The Effects of Kefir Culture and Instant Yeast Use on Boza Quality and Enrichment of Boza with Carrot Powders, Necmettin Erbakan University Journal of Science and Engineering. 1(2) (2019), 59-66.
  • J.M. Miranda, X. Anton, C. Redondo-Valbuena, P. Roca-Saavedra, J.A. Rodriguez, A. Lamas, A. Cepeda, Egg and egg-derived foods: effects on human health and use as functional foods, Nutrients. 7(1) (2015), 706-729. doi:10.3390/nu7010706
  • G. Dalbon, D. Grivon, M.A. Pagani, Continuous Manufacturing Process. In J. E. Kruger, R. B. Matsuo, J. W. Dick (Eds.), Pasta and Noodle Technology, St. Paul: American Association of Cereal Chemistsrty, 1996: ss. 13– 58.
  • S. Önde, H. Vurdu, Bitki çeşitliliği ve unutulan gen kaynakları, Tabiat ve İnsan. 22(2) (1988), 27-31.
  • T. Baytop, Therapy with medicinal plants in Turkey, Past and Present. 2 (1999), 348-349
  • H. Demir, Erzurum’da Yetişen Madımak, Yemlik ve Kızamık Bitkilerinin Bazı Kimyasal Bileşimi, Bahçe. 35(1-2) (2006), 55-60.
  • A. Tatlı, Important Range Plants of Erzurum Province, Food and Agriculture Organisation of the United Nations, Rome, 1988, 43.
  • A. Yıldırım, A. Mavi, A.A. Kara, Antioxidant and antimicrobial activities of Polygonum cognatum Meissn. extracts, Journal of the Science of Food and Agriculture. 83(1) (2003), 64-69. doi:10.1002/jsfa.1288
  • M.K. Demir, M. Kılınç, Effect of honey powder substitution on cake quality, Necmettin Erbakan University Journal of Science and Engineering. 1(1) (2019), 53-58.
  • P.H. Davis, Flora of Turkey and the East Aegean Islands, Vol 3, Edinburgh University Press, Edinburgh, 1967: ss. 280-289 .
  • B. Özkaya, H. Özkaya, E. Büyükikiz, The cooking properties of, Erişte"(Turkish noodles) produced by traditional methods, Getreide Mehl und Brot. 55 (2001), 120-125.
  • N.H. Oh, P.A. Seib, C.W. Deyoe, A.B. Ward, Noodles. I. Measuring the textural characteristics of cooked noodles, Food Chemistry. 60(6) (1983), 433-438.
  • H. Özkaya, B. Kahveci, Tahıl ve ürünleri analiz yöntemleri, Gıda Teknolojisi Derneği Yayınları. 14 (1990), 118-120.
  • AACC, International, Method 66‐50.01: pasta and noodle cooking quality‐firmness. Approved Methods of Analysis. (2009).
  • AACC, Approved Methods of the American Association of Cereal Chemists. St. Paul, MN, USA: AACC Inc. 2000.
  • M.A. Gyamfi, M. Yonamine, Y. Aniya, Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries, General Pharmacology: The Vascular System. 32(6) (1999), 661-667. doi:10.1016/S0306-3623(98)00238-9
  • T. Beta, S. Nam, J.E. Dexter, H.D. Sapirstein, Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions, Cereal Chemistr. 82(4) (2005), 390-393. doi:10.1094/CC-82-0390.
  • V. A. Yilmaz, Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur, Cereal Chemistry. 96(6) (2019), 1093-1102. doi:10.1002/cche.10219
  • R. Apak, K. Güclü, M. Özyürek, S.E. Celik, Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay, Microchimica Acta. 160 (4) (2008), 413-419. doi:10.1007/s00604-007-0777-0.
  • D. Vitali, I.V. Dragojević, B. Šebečić, Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits, Food Chemistry. 114(4) (2009), 1462-1469. doi:10.1016/j.foodchem.2008.11.032
  • M. Naczk, F. Shahidi, Extraction and analysis of phenolics in food, Journal of Chromatography A. 1054(1-2) (2004), 95-111. doi:10.1016/j.chroma.2004.08.059
  • G. Giuberti, A. Gallo, C. Cerioli, P. Fortunati, F. Masoero, Cooking quality and starch digestibility of glutenfree pasta using new bean flour, Food Chemistry. 175 (2015), 43-49. doi:10.1016/j.foodchem.2014.11.127
  • E. Aydin, D. Gocmen, Cooking quality and sensorial properties of noodle supplemented with oat flour, Food Science and Biotechnology. 20(2), (2011), 507-511. doi:10.1007/s10068-011-0070-1
  • T. Cankurtaran Kömürcü, Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production, Food Science and Technology International. 29(5) (2023), 541-551. doi:10.1177/10820132231173020
  • C. Alamprese, The use of egg and egg products in pasta production, In Egg innovations and strategies for improvements, Academic Press. (2017) 251-259. doi:10.1016/B978-0-12-800879-9.00024-X
  • B. Demir, N. Bilgiçli, A. Elgün, M.K. Demir, Effects of chickpea flours and whole egg on selected properties of erişte, Turkish noodle, Food Science and Technology Research. 16(6) (2010), 557-564. doi:10.3136/fstr.16.557
  • C.F. Phelps, The physical properties of inulin solutions, Biochemical Journal. 95(1) (1965), 41.
  • F.A. Manthey, G.A. Hareland, D.J. Huseby, Soluble and insoluble dietary fiber content and composition in oat. Cereal Chemistry. 76(3) (1999), 417-420. doi:10.1094/CCHEM.1999.76.3.417
  • N. Aravind, M.J. Sissons, C.M. Fellows, J. Blazek, E.P. Gilbert, Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti, Food Chemistry. 132 (2) (2012), 993-1002. doi:10.1016/j.foodchem.2011.11.085
  • H.J. Chung, A. Cho, S.T. Lim, Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle, LWT- Food Science and Technology. 47 (2) (2012), 342-347. doi:10.1016/j.lwt.2012.01.029
  • T.C. Kömürcü, N. Bilgiçli, Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles, Food Chemistry. 404 (2023), 134577. doi:10.1016/j.foodchem.2022.134577
  • C. Nimalaratne, N, Bandara, J. Wu, Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white, Food Chemistry. 188 (2015), 467-472. doi:10.1016/j.foodchem.2015.05.014
  • S. Benedé, E. Molina, Chicken egg proteins and derived peptides with antioxidant properties, Foods. 9(6) (2020), 735. doi:10.3390/foods9060735
  • B. İlerigiden, N. Ertaş, S. Türker, M. Aydın, V. Eyiz, A Research on Production of Simit with Sour Dough Method from Whole Wheat Flour, Necmettin Erbakan University Journal of Science and Engineering. 2(1) (2020), 1-11. doi:10.21448/ijsm.1280767
  • A. Hidalgo, C. Alamprese, A. Marti, S. Galli, A.B. Terno, A. Brandolini, Nutritional and technological properties of non-traditional Einkorn (Triticum monococcum) wheat pasta, LWT- Food Science and Technology. 133 (2020), 109932. doi:10.1016/j.lwt.2020.109932
  • I. Khan, A. Yousif, S.K. Johnson, S. Gamlath, S. Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta, Food Research International. 54(1) (2013), 578-586. doi:10.1016/j.foodres.2013.07.059.
  • D. Dziki, R. Różyło, U. Gawlik-Dziki, M. Świeca, Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds, Trends in Food Science & Technology. 40(1) (2014), 48-61. doi:10.1016/j.tifs.2014.07.010
  • S. Ragaee, I. Guzar, N. Dhull, K. Seetharaman, Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread, LWT-Food Science and Technology. 44(10) (2011), 2147-2153. doi:10.1016/j.lwt.2011.06.016
  • C. Fares, C. Platani, A. Baiano, V. Menga, Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat, Food Chemistry. 119 (3) (2010), 1023-1029. doi:10.1016/j.foodchem.2009.08.006
There are 47 citations in total.

Details

Primary Language Turkish
Subjects Grain Technology
Journal Section Articles
Authors

Tekmile Cankurtaran Kömürcü 0000-0001-7281-209X

Nermin Bilgiçli 0000-0001-5490-9824

Publication Date April 30, 2024
Submission Date December 12, 2023
Acceptance Date January 30, 2024
Published in Issue Year 2024 Volume: 6 Issue: 1

Cite

APA Cankurtaran Kömürcü, T., & Bilgiçli, N. (2024). Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri. Necmettin Erbakan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 6(1), 124-138. https://doi.org/10.47112/neufmbd.2024.37
AMA Cankurtaran Kömürcü T, Bilgiçli N. Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri. NEJSE. April 2024;6(1):124-138. doi:10.47112/neufmbd.2024.37
Chicago Cankurtaran Kömürcü, Tekmile, and Nermin Bilgiçli. “Yumurtalı Ve Yumurtasız Formüle Edilen Madımak (Polygonum Cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği Ve Duyusal Özellikleri”. Necmettin Erbakan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 6, no. 1 (April 2024): 124-38. https://doi.org/10.47112/neufmbd.2024.37.
EndNote Cankurtaran Kömürcü T, Bilgiçli N (April 1, 2024) Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri. Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi 6 1 124–138.
IEEE T. Cankurtaran Kömürcü and N. Bilgiçli, “Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri”, NEJSE, vol. 6, no. 1, pp. 124–138, 2024, doi: 10.47112/neufmbd.2024.37.
ISNAD Cankurtaran Kömürcü, Tekmile - Bilgiçli, Nermin. “Yumurtalı Ve Yumurtasız Formüle Edilen Madımak (Polygonum Cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği Ve Duyusal Özellikleri”. Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi 6/1 (April 2024), 124-138. https://doi.org/10.47112/neufmbd.2024.37.
JAMA Cankurtaran Kömürcü T, Bilgiçli N. Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri. NEJSE. 2024;6:124–138.
MLA Cankurtaran Kömürcü, Tekmile and Nermin Bilgiçli. “Yumurtalı Ve Yumurtasız Formüle Edilen Madımak (Polygonum Cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği Ve Duyusal Özellikleri”. Necmettin Erbakan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, vol. 6, no. 1, 2024, pp. 124-38, doi:10.47112/neufmbd.2024.37.
Vancouver Cankurtaran Kömürcü T, Bilgiçli N. Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri. NEJSE. 2024;6(1):124-38.
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