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

Year 2020, Volume: 6 Issue: 3, 140 - 150, 25.04.2020

Selin Kalkan , Mustafa Otağ , Elif İlkay Köksal Nursena Şevval Bozkurt

https://doi.org/10.3153/FH20015

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

Supporting Institution

This study was supported by unit of scientific research projects of Giresun University

Project Number

FEN-BAP-A-230218-21

References

  • Baiano, A., Fares, C., Peri, G., Romaniello, R., Taurino, A.M., Siciliano, P., Gambacorta, G., Lamacchia, C., Pati, S., La Notte, E. (2008). Use of a toasted durum whole meal in the production of a traditional Italian pasta: Chemical, mechanical, sensory and image analyses. International Journal of Food Science & Technology, 43(9), 1610-1618. https://doi.org/10.1111/j.1365-2621.2007.01632.x
  • Bergman, C.J., Gualberto, D.G., Weber, C.W. (1994). Development of a high temperature dried soft wheat pasta supplemented with cowpea, cooking quality, color and sensory evelvation. Cereal Chemistry, 71(6), 523-527.
  • Chen, M., Chen, K., Kuo, Y. (2007). Optimal thermotolerance of Bifidobacterium bifidum in gellan-alginate microparticles. Biotechnology and Bioengineering, 98(2), 411-419. https://doi.org/10.1002/bit.21450
  • Chen, M.J., Chen, K.N. (2007). Applications of probiotic encapsulation in dairy products. Encapsulation and Controlled Release Technologies in Food Systems. Wiley-Blackwell, USA, pp. 83-107. https://doi.org/10.1002/9780470277881.ch4
  • Cutting, S.M. (2011). Bacillus probiotics. Food Microbiology, 28(2), 214-220. https://doi.org/10.1016/j.fm.2010.03.007
  • Demi̇r, B., Bi̇lgi̇ç, N., Elgün, A., Demir, M.K. (2010). Effects of chickpea flours and whole egg on selected properties of Erişte, Turkish noodle. Food Science and Technology Research, 16(6), 557-564. https://doi.org/10.3136/fstr.16.557
  • FDA (1995). US The Food and Drug Administration Bacteriolological Analytical Manual. Food and Drug Administration 16 th Edition, AOAC Int. Gaithersburg MD. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm114664.htm (accessed October 11, 2018)
  • Filip, S., Vidrih, R. (2015). Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable for a Low-Carbohydrate Diet?. Food Technology and Biotechnology, 53(3), 298-306. https://doi.org/10.17113/ftb.53.03.15.4022
  • Ghaffar, S., Abdulamir, A.S., Bakar, F.A., Karim, R., Saari, N. (2009). Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants. American Journal of Applied Science, 6(6), 1059-1066. https://doi.org/10.3844/ajassp.2009.1059.1066
  • Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15(7-8), 330-347. https://doi.org/10.1016/j.tifs.2003.10.005
  • Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F. (2010). Functional foods and nondairy probiotic food development: Trends, concepts, and products. Comprehensive Reviews in Food Science, 9(3), 292-302. https://doi.org/10.1111/j.1541-4337.2010.00110.x
  • Gunathilake, K.D.P.P., Abeyrathne, Y.M.R.K. (2008). Incorporation of coconut flour intowheat flour noodles and evaluation of its rheological, nutritional and sensory characteristics. Journal of Food Processing and Preservation 32(1), 133-142. https://doi.org/10.1046/j.1439-0361.2003.02062.x
  • Hou, G., Kruk, M. (1998). Asian Noodle Technology, AIB Research Technical Bulletin, 20 (12), 1-10.
  • Hu, X.Z., Wei, Y.M., Wang, C., Kovacs, M.I.P. (2007). Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Food Research International, 40(1), 1-6. https://doi.org/10.1016/j.foodres.2006.05.003
  • ICC Standart (2002). International Association for Cereal Science and Technology No:104, 105 and 110. https://www.icc.or.at/publications/icc-standards/standards-overview (accessed October 15, 2018)
  • Iyer, C., Kailasapathy, K. (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. Journal of Food Science, 70(1), 18-23. https://doi.org/10.1111/j.1365-2621.2005.tb09041.x
  • Izydorczyk, M.S., Lagassé, S.L., Hatcher, D.W., Dexter, J.E., Rossnagel, B.G. (2005). The enrichment of Asian noodles with fibre-rich fractions derived from rollermilling of hull-less barley. Journal of the Science and Food Agriculture, 85(12), 2094-2104. https://doi.org/10.1002/jsfa.2242
  • Kalkan, S., Öztürk, D., Selimoğlu, B.S. (2018). Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. Boulardii. Turkish Journal Of Veterinary And Animal Sciences, 42, 617-623. https://doi.org/10.3906/vet-1804-5
  • Karthikeyan, N., Elango, A., Kumaresan, G., Gopalakrishnamurty, T.R., Raghunath, B.V. (2014). Enhancement of probiotic viability in ice cream by microencapsulation. International Journal of Science, Environment and Technology, 3(1), 339-347.
  • Li, C., Lu, Q., Liu, Z., Yan, H. (2018). Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality. Czech Journal of Food Sciences, 36(3), 246-254. https://doi.org/10.17221/326/2017-CJFS
  • Li, M., Zhu, K., Guo, X., Peng, W., Zhou, H. (2011). Effect of water activity (aw) and irradiation on the shelf life of fresh noodles. Innovative Food Science & Emerging Technologies, 12(4), 526-530. https://doi.org/10.1016/j.ifset.2011.06.005
  • Lu, Z.H., Li, L.T., Cao, W., Li, Z.G., Tatsumi, E. (2003). Influence of natural fermentation on physico-chemical characteristics of rice noodles. International Journal of Food Science and Technology, 38(5), 505-510. https://doi.org/10.1046/j.1365-2621.2003.00701.x
  • Madene, A., Jacquot, M., Scher, J., & Desobry, S. (2006). Flavour encapsulation and controlled release- A review. International Journal of Food Science & Technology, 41(1), 1-21. https://doi.org/10.1111/j.1365-2621.2005.00980.x
  • Martín, M.J., Lara-Villoslada, F., Ruiz, M.A., & Morales, M.E. (2015). Microencapsulation of bacteria: A review of different technologies and their impacton the probiotic effects. Innovative Food Science & Emerging Technologies, 27, 15-25. https://doi.org/10.1016/j.ifset.2014.09.010 Ozyurt, G., Uslu, L., Yuvka, I., Gokdogan, S., Atci, G., Ak, B., Işık, O. (2015). Evaluation ofthe cooking quality characteristics of pasta enriched with spirulina platensis. Journal of Food Quality, 38(4), 268-272. https://doi.org/10.1111/jfq.12142
  • Parvez, S., Malik, K. A., Ah Kang, S., Kim, H.Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171-1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x
  • Pınarlı, İ., İbanoğlu, Ş., Öner, M.D. (2004). Effect of storage on the selected properties of macaroni enriched with wheat germ. Journal of Food Engineering, 64(2), 249-256. https://doi.org/10.1016/j.jfoodeng.2003.10.005
  • Pomeranz, Y. (1998). Wheat: chemistry and technology, American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA. ISBN 13: 9780913250730
  • Rajam, R., Kumar, S.B., Prabhasankar, P., Anandharamakrishnan, C. (2015). Microencapsulation of Lactobacillus plantarum MTCC5422 in fructooligosaccharide and whey protein wall systemsand its impact on noodle quality. Journal of Food Science and Technology, 52(7), 4029-4041. https://doi.org/10.1007/s13197-014-1506-4
  • Ross, R,P., Desmond, C., O’Callaghan, E., Fitzgerald, G., Stanton, C. (2002). Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology, 93(6), 1003-1011. https://doi.org/10.1046/j.1365-2672.2002.01782.x
  • Schrezenmeier, J., de Vrese, M. (2001). Probiotics, prebiotics and synbiotics approaching a definition. The American Journal of Clinical Nutrition, 73(2), 361-364. https://doi.org/10.1093/ajcn/73.2.361s
  • Shewry, P.R. (2007). Improving the protein content and composition of cereal grain. Journal of Cereal Science, 46(3), 239-250. https://doi.org/10.1016/j.jcs.2007.06.006
  • Siró, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance – a review. Appetite, 51(3), 456-467. https://doi.org/10.1016/j.appet.2008.05.060
  • Sorokulova, I.B., Pinchuk, I.V., Denayrolles, M., Osipova, I.G., Huang, J.M., Cutting, S.M., Urdaci, M.C. (2008). The safety of two Bacillus probiotic strains for human use. Digestive Diseases and Sciences, 53(4), 954-963. https://doi.org/10.1007/s10620-007-9959-1
  • Sozer, N., Kaya, A. (2008). The effect of cooking water composition on textural andcooking properties of spaghetti. International Journal of Food Properties, 11(2), 351-362. http://dx.doi.org/10.1080/10942910701409260
  • Ugarčić-Hardi, Ž., Jukić, M., Koceva Komlenić, D., Sabo, M., Hardi, J. (2007). Quality parameters of noodles made with various supplements. Czech Journal of Food Sciences, 25(3), 151-157. https://doi.org/10.17221/742-CJFS
  • Urdaci, M.C., Bressollier, P., Pinchuk, I. (2004). Bacillus clausii probiotic strains antimicrobial and immunomodulatory activities. Journal of Clinical Gastroenterology, 38(2), 86-90. https://doi.org/10.1097/01.mcg.0000128925.06662.69
  • Vinderola, C.G., Prosello, W., Ghiberto, D., Reinheimer, J.A. (2000). Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese. Journal of Dairy Science, 83(9), 1905-1911. https://doi.org/10.3168/jds.S0022-0302(00)75065-X
  • WHO, (2000). World Health Organization Regional Office for Europe, database of microbiological specifications for selected countries. www.euro.who.int/foodsafety/Microbiological/20020418_8 (accessed November 16, 2018)
  • Zhang, C., Zhang, S., Bie, X., Zhao, H., Lu, F., Lu, Z. (2015). Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles. Journal of the Science of Food and Agriculture, 96(9), 3249-3255. https://doi.org/10.1002/jsfa.7508

Year 2020, Volume: 6 Issue: 3, 140 - 150, 25.04.2020

Selin Kalkan , Mustafa Otağ , Elif İlkay Köksal Nursena Şevval Bozkurt

https://doi.org/10.3153/FH20015

Abstract

Project Number

FEN-BAP-A-230218-21

References

  • Baiano, A., Fares, C., Peri, G., Romaniello, R., Taurino, A.M., Siciliano, P., Gambacorta, G., Lamacchia, C., Pati, S., La Notte, E. (2008). Use of a toasted durum whole meal in the production of a traditional Italian pasta: Chemical, mechanical, sensory and image analyses. International Journal of Food Science & Technology, 43(9), 1610-1618. https://doi.org/10.1111/j.1365-2621.2007.01632.x
  • Bergman, C.J., Gualberto, D.G., Weber, C.W. (1994). Development of a high temperature dried soft wheat pasta supplemented with cowpea, cooking quality, color and sensory evelvation. Cereal Chemistry, 71(6), 523-527.
  • Chen, M., Chen, K., Kuo, Y. (2007). Optimal thermotolerance of Bifidobacterium bifidum in gellan-alginate microparticles. Biotechnology and Bioengineering, 98(2), 411-419. https://doi.org/10.1002/bit.21450
  • Chen, M.J., Chen, K.N. (2007). Applications of probiotic encapsulation in dairy products. Encapsulation and Controlled Release Technologies in Food Systems. Wiley-Blackwell, USA, pp. 83-107. https://doi.org/10.1002/9780470277881.ch4
  • Cutting, S.M. (2011). Bacillus probiotics. Food Microbiology, 28(2), 214-220. https://doi.org/10.1016/j.fm.2010.03.007
  • Demi̇r, B., Bi̇lgi̇ç, N., Elgün, A., Demir, M.K. (2010). Effects of chickpea flours and whole egg on selected properties of Erişte, Turkish noodle. Food Science and Technology Research, 16(6), 557-564. https://doi.org/10.3136/fstr.16.557
  • FDA (1995). US The Food and Drug Administration Bacteriolological Analytical Manual. Food and Drug Administration 16 th Edition, AOAC Int. Gaithersburg MD. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm114664.htm (accessed October 11, 2018)
  • Filip, S., Vidrih, R. (2015). Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable for a Low-Carbohydrate Diet?. Food Technology and Biotechnology, 53(3), 298-306. https://doi.org/10.17113/ftb.53.03.15.4022
  • Ghaffar, S., Abdulamir, A.S., Bakar, F.A., Karim, R., Saari, N. (2009). Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants. American Journal of Applied Science, 6(6), 1059-1066. https://doi.org/10.3844/ajassp.2009.1059.1066
  • Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15(7-8), 330-347. https://doi.org/10.1016/j.tifs.2003.10.005
  • Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F. (2010). Functional foods and nondairy probiotic food development: Trends, concepts, and products. Comprehensive Reviews in Food Science, 9(3), 292-302. https://doi.org/10.1111/j.1541-4337.2010.00110.x
  • Gunathilake, K.D.P.P., Abeyrathne, Y.M.R.K. (2008). Incorporation of coconut flour intowheat flour noodles and evaluation of its rheological, nutritional and sensory characteristics. Journal of Food Processing and Preservation 32(1), 133-142. https://doi.org/10.1046/j.1439-0361.2003.02062.x
  • Hou, G., Kruk, M. (1998). Asian Noodle Technology, AIB Research Technical Bulletin, 20 (12), 1-10.
  • Hu, X.Z., Wei, Y.M., Wang, C., Kovacs, M.I.P. (2007). Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Food Research International, 40(1), 1-6. https://doi.org/10.1016/j.foodres.2006.05.003
  • ICC Standart (2002). International Association for Cereal Science and Technology No:104, 105 and 110. https://www.icc.or.at/publications/icc-standards/standards-overview (accessed October 15, 2018)
  • Iyer, C., Kailasapathy, K. (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. Journal of Food Science, 70(1), 18-23. https://doi.org/10.1111/j.1365-2621.2005.tb09041.x
  • Izydorczyk, M.S., Lagassé, S.L., Hatcher, D.W., Dexter, J.E., Rossnagel, B.G. (2005). The enrichment of Asian noodles with fibre-rich fractions derived from rollermilling of hull-less barley. Journal of the Science and Food Agriculture, 85(12), 2094-2104. https://doi.org/10.1002/jsfa.2242
  • Kalkan, S., Öztürk, D., Selimoğlu, B.S. (2018). Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. Boulardii. Turkish Journal Of Veterinary And Animal Sciences, 42, 617-623. https://doi.org/10.3906/vet-1804-5
  • Karthikeyan, N., Elango, A., Kumaresan, G., Gopalakrishnamurty, T.R., Raghunath, B.V. (2014). Enhancement of probiotic viability in ice cream by microencapsulation. International Journal of Science, Environment and Technology, 3(1), 339-347.
  • Li, C., Lu, Q., Liu, Z., Yan, H. (2018). Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality. Czech Journal of Food Sciences, 36(3), 246-254. https://doi.org/10.17221/326/2017-CJFS
  • Li, M., Zhu, K., Guo, X., Peng, W., Zhou, H. (2011). Effect of water activity (aw) and irradiation on the shelf life of fresh noodles. Innovative Food Science & Emerging Technologies, 12(4), 526-530. https://doi.org/10.1016/j.ifset.2011.06.005
  • Lu, Z.H., Li, L.T., Cao, W., Li, Z.G., Tatsumi, E. (2003). Influence of natural fermentation on physico-chemical characteristics of rice noodles. International Journal of Food Science and Technology, 38(5), 505-510. https://doi.org/10.1046/j.1365-2621.2003.00701.x
  • Madene, A., Jacquot, M., Scher, J., & Desobry, S. (2006). Flavour encapsulation and controlled release- A review. International Journal of Food Science & Technology, 41(1), 1-21. https://doi.org/10.1111/j.1365-2621.2005.00980.x
  • Martín, M.J., Lara-Villoslada, F., Ruiz, M.A., & Morales, M.E. (2015). Microencapsulation of bacteria: A review of different technologies and their impacton the probiotic effects. Innovative Food Science & Emerging Technologies, 27, 15-25. https://doi.org/10.1016/j.ifset.2014.09.010 Ozyurt, G., Uslu, L., Yuvka, I., Gokdogan, S., Atci, G., Ak, B., Işık, O. (2015). Evaluation ofthe cooking quality characteristics of pasta enriched with spirulina platensis. Journal of Food Quality, 38(4), 268-272. https://doi.org/10.1111/jfq.12142
  • Parvez, S., Malik, K. A., Ah Kang, S., Kim, H.Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171-1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x
  • Pınarlı, İ., İbanoğlu, Ş., Öner, M.D. (2004). Effect of storage on the selected properties of macaroni enriched with wheat germ. Journal of Food Engineering, 64(2), 249-256. https://doi.org/10.1016/j.jfoodeng.2003.10.005
  • Pomeranz, Y. (1998). Wheat: chemistry and technology, American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA. ISBN 13: 9780913250730
  • Rajam, R., Kumar, S.B., Prabhasankar, P., Anandharamakrishnan, C. (2015). Microencapsulation of Lactobacillus plantarum MTCC5422 in fructooligosaccharide and whey protein wall systemsand its impact on noodle quality. Journal of Food Science and Technology, 52(7), 4029-4041. https://doi.org/10.1007/s13197-014-1506-4
  • Ross, R,P., Desmond, C., O’Callaghan, E., Fitzgerald, G., Stanton, C. (2002). Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology, 93(6), 1003-1011. https://doi.org/10.1046/j.1365-2672.2002.01782.x
  • Schrezenmeier, J., de Vrese, M. (2001). Probiotics, prebiotics and synbiotics approaching a definition. The American Journal of Clinical Nutrition, 73(2), 361-364. https://doi.org/10.1093/ajcn/73.2.361s
  • Shewry, P.R. (2007). Improving the protein content and composition of cereal grain. Journal of Cereal Science, 46(3), 239-250. https://doi.org/10.1016/j.jcs.2007.06.006
  • Siró, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance – a review. Appetite, 51(3), 456-467. https://doi.org/10.1016/j.appet.2008.05.060
  • Sorokulova, I.B., Pinchuk, I.V., Denayrolles, M., Osipova, I.G., Huang, J.M., Cutting, S.M., Urdaci, M.C. (2008). The safety of two Bacillus probiotic strains for human use. Digestive Diseases and Sciences, 53(4), 954-963. https://doi.org/10.1007/s10620-007-9959-1
  • Sozer, N., Kaya, A. (2008). The effect of cooking water composition on textural andcooking properties of spaghetti. International Journal of Food Properties, 11(2), 351-362. http://dx.doi.org/10.1080/10942910701409260
  • Ugarčić-Hardi, Ž., Jukić, M., Koceva Komlenić, D., Sabo, M., Hardi, J. (2007). Quality parameters of noodles made with various supplements. Czech Journal of Food Sciences, 25(3), 151-157. https://doi.org/10.17221/742-CJFS
  • Urdaci, M.C., Bressollier, P., Pinchuk, I. (2004). Bacillus clausii probiotic strains antimicrobial and immunomodulatory activities. Journal of Clinical Gastroenterology, 38(2), 86-90. https://doi.org/10.1097/01.mcg.0000128925.06662.69
  • Vinderola, C.G., Prosello, W., Ghiberto, D., Reinheimer, J.A. (2000). Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese. Journal of Dairy Science, 83(9), 1905-1911. https://doi.org/10.3168/jds.S0022-0302(00)75065-X
  • WHO, (2000). World Health Organization Regional Office for Europe, database of microbiological specifications for selected countries. www.euro.who.int/foodsafety/Microbiological/20020418_8 (accessed November 16, 2018)
  • Zhang, C., Zhang, S., Bie, X., Zhao, H., Lu, F., Lu, Z. (2015). Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles. Journal of the Science of Food and Agriculture, 96(9), 3249-3255. https://doi.org/10.1002/jsfa.7508
There are 39 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Selin Kalkan 0000-0002-4142-3152

Mustafa Otağ 0000-0001-5450-1546

Elif İlkay Köksal 0000-0003-0663-4939

Nursena Şevval Bozkurt 0000-0002-0457-3629

Project Number FEN-BAP-A-230218-21
Publication Date April 25, 2020
Submission Date November 5, 2019
Published in Issue Year 2020Volume: 6 Issue: 3

Cite

APA Kalkan, S., Otağ, M., Köksal, E. İ., Bozkurt, N. Ş. (2020). Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties. Food and Health, 6(3), 140-150. https://doi.org/10.3153/FH20015
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