1. Food and Health
  2. Archive
  3. Volume 6, Issue 3
Year 2020, Volume 6 , Issue 3, Pages 140 - 150 2020-04-25

Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties

Selin KALKAN [1] , Mustafa OTAĞ [2] , Elif İlkay KÖKSAL [3] , Nursena Şevval BOZKURT [4]

Abstract

In this study, it was aimed to production Erişte samples which have functional properties by the addition of Bacillus clausii and determined some quality properties. For this purpose, B. clausii was microencapsulated by using extrusion method and added up to 4% in dough. Dried vegetables were pulverized and then added to the noodles at a rate of 5 to 15%, in order to increase the sensory properties of the noodle samples. In addition, microbiological characteristics and survivor B. clausii for probiotic samples of all noodles samples were analyzed.
It was determined that the number of B. clausii was 9.99-11.06 log CFU/g in noodle dough on average; between the values of 9.35 – 10.11 log CFU/g after shaping the noodles; after cooking the noodles samples, it was determined that they ranged between 5.02 - 5.10 log CFU/g values. B. clausii values were sufficient to maintain the resistance of probiotic microorganisms in the gastrointestinal system.The enriched products by probiotic are in the nature of functional new product in accordance with the purpose of the study.

Keywords

Turkish noodle, Probiotic, B. clasuii, Quality, Functional product

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Details

Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0002-4142-3152
Author: Selin KALKAN (Primary Author)
Institution: Giresun Üniversitesi
Country: Turkey

Orcid: 0000-0001-5450-1546
Author: Mustafa OTAĞ
Institution: GİRESUN ÜNİVERSİTESİ
Country: Turkey

Orcid: 0000-0003-0663-4939
Author: Elif İlkay KÖKSAL
Institution: GİRESUN ÜNİVERSİTESİ
Country: Turkey

Orcid: 0000-0002-0457-3629
Author: Nursena Şevval BOZKURT
Institution: GİRESUN ÜNİVERSİTESİ
Country: Turkey
Supporting Institution This study was supported by unit of scientific research projects of Giresun University
Project Number FEN-BAP-A-230218-21
Dates

Application Date : November 5, 2019
Acceptance Date : February 9, 2020
Publication Date : April 25, 2020

Cite

Bibtex @research article { jfhs643428, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {140 - 150}, doi = {10.3153/FH20015}, title = {Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties}, key = {cite}, author = {Kalkan, Selin and Otağ, Mustafa and Köksal, Elif İlkay and Bozkurt, Nursena Şevval} }
APA Kalkan, S , Otağ, M , Köksal, E , Bozkurt, N . (2020). Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties . Food and Health , 6 (3) , 140-150 . DOI: 10.3153/FH20015
MLA Kalkan, S , Otağ, M , Köksal, E , Bozkurt, N . "Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties" . Food and Health 6 (2020 ): 140-150 <http://jfhs.scientificwebjournals.com/en/pub/issue/53118/643428>
Chicago Kalkan, S , Otağ, M , Köksal, E , Bozkurt, N . "Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties". Food and Health 6 (2020 ): 140-150
RIS TY - JOUR T1 - Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties AU - Selin Kalkan , Mustafa Otağ , Elif İlkay Köksal , Nursena Şevval Bozkurt Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20015 DO - 10.3153/FH20015 T2 - Food and Health JF - Journal JO - JOR SP - 140 EP - 150 VL - 6 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH20015 UR - https://doi.org/10.3153/FH20015 Y2 - 2020 ER -
EndNote %0 Food and Health Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties %A Selin Kalkan , Mustafa Otağ , Elif İlkay Köksal , Nursena Şevval Bozkurt %T Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 3 %R doi: 10.3153/FH20015 %U 10.3153/FH20015
ISNAD Kalkan, Selin , Otağ, Mustafa , Köksal, Elif İlkay , Bozkurt, Nursena Şevval . "Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties". Food and Health 6 / 3 (April 2020): 140-150 . https://doi.org/10.3153/FH20015
AMA Kalkan S , Otağ M , Köksal E , Bozkurt N . Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties. Food Health. 2020; 6(3): 140-150.
Vancouver Kalkan S , Otağ M , Köksal E , Bozkurt N . Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties. Food and Health. 2020; 6(3): 140-150.
IEEE S. Kalkan , M. Otağ , E. Köksal and N. Bozkurt , "Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties", Food and Health, vol. 6, no. 3, pp. 140-150, Apr. 2020, doi:10.3153/FH20015
Authors of the Article
Selin KALKAN [1]
Mustafa OTAĞ [2]
Elif İlkay KÖKSAL [3]
Nursena Şevval BOZKURT [4]
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