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.
Turkish noodle, Probiotic, B. clasuii, Quality, Functional product
Primary Language | English |
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Subjects | Food Science and Technology |
Journal Section | Research Articles |
Authors |
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Supporting Institution | This study was supported by unit of scientific research projects of Giresun University |
Project Number | FEN-BAP-A-230218-21 |
Publication Date | April 25, 2020 |
Application Date | November 5, 2019 |
Acceptance Date | February 9, 2020 |
Published in Issue | Year 2020, Volume 6, Issue 3 |
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. 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 . DOI: 10.3153/FH20015 |
MLA | Kalkan, S. , Otağ, M. , Köksal, E. İ. , Bozkurt, N. Ş. "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. İ. , Bozkurt, N. Ş. "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. İ. , Bozkurt N. Ş. 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. İ. , Bozkurt N. Ş. 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. İ. Köksal and N. Ş. 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 |
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