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Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)

Year 2022, Volume: 8 Issue: 1, 35 - 45, 01.01.2022

Derya Çakmakcı Ülgen İlknur Konak , Yasemin Yavuz Abanoz

https://doi.org/10.3153/FH22004

Abstract

In this study, physical (cooking time, water absorption, cooking loss and color), chemical (proximate composition, pH, total phenolic content, mineral matter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhesiveness) and sensory (color, taste, flavor, appearance, hardness, adhesiveness and overall acceptability) attributes were determined in different types of noodles produced from siyez wheat flour, kale powder and chia seed mucilage. Results were statistically evaluated using SAS software. The optimal cooking time for the noodles were 20 min and cooking loss varied between 8.36-12.22%. Kale powder and chia mucilage addition decreased L* and a* values of the noodles. Ash, crude fiber, mineral matter and total phenolic contents of the noodles were higher and fat contents of the noodles were lower than the control sample. Hardness and adhesiveness of the noodles were decreased by addition of the kale powder at 10%. The noodles with higher hardness and lower adhesiveness were preferred by the panelists in sensory evaluation. Increasing the kale powder level in the noodle formulation from 5% to 10% resulted in higher color scores. However, the control sample was the most preferred sample in terms of taste.

Keywords

Einkorn Freeze-dried powder Mucilage Erişte

Supporting Institution

The Scientific and Technological Research Council of Turkey (TÜBİTAK)

Project Number

1919B011902809

Thanks

We thank the Scientific and Technological Research Council of Turkey (TÜBİTAK, Ankara, Turkey) for financial support.

References

  • Acikgoz, F.E., Deveci, M. (2011). Comparative analysis of vitamin C, crude protein, elemental nitrogen and mineral content of canola greens (Brassica napus L.) and kale (Brassica oleracea var. acephala). African Journal of Biotechnology, 10, 19385-19391. https://doi.org/10.5897/AJB11.2275
  • Anonymous. (2000). AACC standard method 66-50. Pasta and Noodle Cooking Quality. St. Paul, MN: Approved methods of the American Association of Cereal Chemists.
  • Anonymous. (2016). U.S. Food and Drug Administration, https://s3.amazonaws.com/public-inspection.federalregister.gov/2016-11867.pdf: 903-904.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. International Journal of Food Sciences and Nutrition, 60, 70-80. https://doi.org/10.1080/09637480802446639
  • Bouasla, A., Wójtowicz, A. (2019). Rice-buckwheat gluten-free pasta: effect of processing parameters on quality characteristics and optimization of extrusion-cooking process. Foods, 8, 1-16. https://doi.org/10.3390/foods8100496
  • Brandolini, A., Hidalgo, A. (2011). Einkorn (Triticum monococcum) flour and bread. In V.R. Preedy, R.R. Watson & V.B. Patel (Eds.), Flour and breads and their fortification in health and disease (p. 79-88). Academic Press, USA. ISBN: 9780123808875. https://doi.org/10.1016/B978-0-12-380886-8.10008-X
  • Brandolini, A., Lucisano, M., Mariotti, M., Hidalgo, A. (2018). A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta. Journal of Cereal Science, 82, 7-64. https://doi.org/10.1016/j.jcs.2018.05.010
  • Carini, E., Curti, E., Spotti, E., Vittadini, E. (2012). Effect of formulation on physicochemical properties and water status of nutritionally enriched fresh pasta. Food and Bioprocess Technology, 5, 1642–1652. https://doi.org/10.1007/s11947-010-0476-4
  • Chavan, V.R., Gadhe, K.S., Kale, R.V. (2017). Studies on extraction and utilization of chia seed gel in cupcake as an emulsifier. Trends in Biosciences, 10, 3986-3989.
  • Coorey, R., Tjoe, A., Jayasena, V. (2014). Gelling properties of chia seed and flour. Journal of Food Science, 79, E859-866. https://doi.org/10.1111/1750-3841.12444
  • Ferioli, F., Giambanelli, E., D’Antuono, L.F, Costa, H.S., Albuquerque, T.G., Silva, A.S., Hayran, O., Koçaoglu, B. (2013). Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls. Journal of the Science of Food and Agriculture, 93, 3478–3489. https://doi.org/10.1002/jsfa.6253 Fernandes, S.S., Salas-Mellado, M.M. (2017). Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chemistry, 227, 237-244. https://doi.org/10.1016/j.foodchem.2017.01.075
  • Ferrari Felisberto, M.H., Wahanika, A.L., Rodrigues Gomes-Ruffi, C., Pedrosa, M.T., Clerici, S., Changa, Y.K., Steel, C.J. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT – Food Science and Technology, 63, 1049-1055. https://doi.org/10.1016/j.lwt.2015.03.114
  • Foshia, M., Peressini, D., Sensidoni, A., Brennan, M.A., Brennan, C.S. (2015). How combinations of dietary fibers can affect physicochemical characteristics of pasta. LWT - Food Science and Technology, 61, 41-46. https://doi.org/10.1016/j.lwt.2014.11.010
  • Grancieri, M., Martino, H.S.D., Mejia, E.G. (2019). Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: a review. Comprehensive Reviews in Food Science and Food Safety, 18, 480-499. https://doi.org/10.1111/1541-4337.12423
  • Gulia, N., Dhaka, V., Khatkar, B.S. (2014). Instant noodles: processing, quality, and nutritional aspects. Critical Reviews in Food Science and Nutrition, 54, 1386-1399. https://doi.org/10.1080/10408398.2011.638227
  • Ho, L.H., Dahri, N.C. (2016). Effect of watermelon rind powder on physicochemical, textural and sensory properties of wet yellow noodles. CyTA-Journal of Food, 14, 465-472. https://doi.org/10.1080/19476337.2015.1134672
  • ICC. (1976). Standard method 110/1. Determination of the moisture content of cereals and cereal products. Austria: International Association for Cereal Science and Technology.
  • ICC. (1990). Standard method 104/1. Determination of ash in cereals and cereal products. Austria: International Association for Cereal Science and Technology.
  • ICC. (1994). Standard method 105/2. Determination of crude protein in cereals and cereal products for food and for feed. Austria: International Association for Cereal Science and Technology.
  • ICC. (1984). Standard method 136. Determination of total fat content of cereals and cereal products. Austria: International Association for Cereal Science and Technology, 1984.
  • ICC. (1972). Standard method 113. Determination of crude fiber value. Austria: International Association for Cereal Science and Technology.
  • Jahangir, M., Kim, H.K., Choi, Y.H., Verpoorte, R. (2009). Health-affecting compounds in Brassicaceae. Comprehensive Reviews in Food Science and Food Safety, 8, 31-43. https://doi.org/10.1111/j.1541-4337.2008.00065.x
  • Khouryieh, H., Herald, T., Aramouni, F. (2006). Quality and sensory properties of fresh egg noodles formulated with either total or partial replacement of egg substitutes. Journal of Food Science, 71, S433-S437. https://doi.org/10.1111/j.1750-3841.2006.00060.x
  • Levent, H. (2019). Performance of einkorn (Triticum monococcum L.) flour in the manufacture of traditional Turkish noodle. GIDA, 44, 932-942. https://doi.org/10.15237/gida.GD19068
  • Li, M., Zhang, J.H., Zhu, K.X., Peng, W., Zhang, S.K., Wang, B., Zhu, Y.J., Zhou, H.M. (2012). Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT-Food Science and Technology, 46, 23-28. https://doi.org/10.1016/j.lwt.2011.11.005
  • Løje, H., Møller, B., Laustsen, A.M., Hansen, Å. (2003). Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science, 37, 231-240. https://doi.org/10.1006/jcrs.2002.0498
  • Menga, V., Amato, M., Phillips, T.D., Angelino, D., Morreale, F., Fares, C. (2017). Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: an approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food Chemistry, 221, 1954-1961. https://doi.org/10.1016/j.foodchem.2016.11.151 Morais, C.P., Utpott, M., Flores, S.H., Tondo, E.C., Thys, R.C.S., Barin, J.S., da Costa, A.B., Tischer, B. (2020). Nutritional, antioxidant and sensory evaluation of calcium high content cookies prepared with purple sweet potato (ipomoea batatas l.) and kale (brassica oleracea var. acephala) flours. Journal of Culinary Science and Technology, 19(5), 373-389. https://doi.org/10.1080/15428052.2020.1777919
  • Muñoz, L. A., Cobos, A., Diaz, O., Aguilera, J.M. (2013). Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food Reviews International, 29, 394-408. https://doi.org/10.1080/87559129.2013.818014
  • Nakov, G., Brandolini, A., Ivanova, N., Dimov, I., Stamatovska, V. (2018). The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of Cereal Science, 83, 116-122. https://doi.org/10.1016/j.jcs.2018.08.004 Nascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S., Gimenez, A., Lobo, M., Samman, N., Castanheira, I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chemistry, 148, 420-426. https://doi.org/10.1016/j.foodchem.2013.09.155
  • Niu, M., Hou, G.G., Wang, L., Chen, Z. (2014). Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product. Journal of Cereal Science, 60, 382-388. https://doi.org/10.1016/j.jcs.2014.05.007
  • Park, C.S., Baik, B.K. (2002). Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles. Cereal Chemistry, 79, 867-873. https://doi.org/10.1094/CCHEM.2002.79.6.867
  • Pathirana, I., Thavarajah, P., Siva, N., Wickramasinghe, A.N.K., Smith, P., Thavarajah, D. (2017). Moisture deficit effects on kale (Brassica oleracea L. var. acephala) biomass, mineral, and low molecular weight carbohydrate concentrations. Scientia Horticulturae, 226, 216-222. https://doi.org/10.1016/j.scienta.2017.08.050
  • Piwińska, M., Wyrwisz, J., Kurek, M.A., Wierzbicka, A. (2016). Effect of drying methods on the physical properties of durum wheat pasta. CyTA- Journal of Food, 14, 523-528. https://doi.org/10.1080/19476337.2016.1149226
  • Punia, S., Dhull, S.B. (2019). Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): functional, thermal, rheological behaviour and its utilization. International Journal of Biological Macromolecules, 140, 1084-1090. https://doi.org/10.1016/j.ijbiomac.2019.08.205
  • Šamec, D., Urlic, B., Salopek-Sondi, B. (2019). Kale (Brassica oleracea var. acephala) as a superfood: review of the scientific evidence behind the statement. Critical Reviews in Food Science and Nutrition, 59, 2411-2422. https://doi.org/10.1080/10408398.2018.1454400
  • Shere, P.D., Devkatte, A.N., Pawar, V.N. (2018). Studies on production of functional noodles with incorporation of spinach puree. International Journal of Current Microbiology and Applied Sciences, 7, 1618-1628. https://doi.org/10.20546/ijcmas.2018.706.193
  • SMS. (2000). TA-XT2i application study N002/P35. Comparison of hardness and adhesiveness of noodles using a cylinder probe. UK: Stable Micro System.
  • Thavarajah, D., Thavarajah, P., Abare, A., Basnagala, S., Lacher, C., Smith, P., Combs, Jr. G.F. (2016). Mineral micronutrient and prebiotic carbohydrate profiles of USA-grown kale (Brassica oleracea L. var. acephala). Journal of Food Composition and Analysis, 52, 9-15. https://doi.org/10.1016/j.jfca.2016.07.003
  • TUIK. (2021). Crop Production Statistics, Turkish Statistical Institute, https://data.tuik.gov.tr/Kategori/GetKategori?p=Agriculture-111
  • Vimercati, W.C., Macedo, L.L., Araújo, C.S., Filho, A.M.M., Saraiva, S.H., Teixeira, L.J.Q. (2020). Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional, ingredients. Journal of Food Processing and Preservation, 44, 1-12. https://doi.org/10.1111/jfpp.14637
  • Wani, T. A., Sood, M., Amin, Q. A., Wani, N., Kour, H. (2013). Nutritional and organoleptic evaluation of noodles prepared by supplementation with cauliflower leaves. The Asian Journal of Horticulture, 8, 304-312. Zaharieva, M., Monneveux, P. (2014). Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture. Genetic Resources and Crop Evolution, 61, 677-706. https://doi.org/10.1007/s10722-014-0084-7
  • Zettel, V., Hitzmann, B. (2018). Applications of chia (Salvia hispanica L.) in food products. Trends in Food Science and Technology, 80, 43-50. https://doi.org/10.1016/j.tifs.2018.07.011
  • Zettel, V., Krämer, A., Hecker, F., Hitzmann, B. (2015). Influence of gel ground chia (Salvia hispanica L.) for wheat bread production. European Food Research and Technology, 240, 655-662. https://doi.org/10.1007/s00217-014-2368-8

Year 2022, Volume: 8 Issue: 1, 35 - 45, 01.01.2022

Derya Çakmakcı Ülgen İlknur Konak , Yasemin Yavuz Abanoz

https://doi.org/10.3153/FH22004

Abstract

Project Number

1919B011902809

References

  • Acikgoz, F.E., Deveci, M. (2011). Comparative analysis of vitamin C, crude protein, elemental nitrogen and mineral content of canola greens (Brassica napus L.) and kale (Brassica oleracea var. acephala). African Journal of Biotechnology, 10, 19385-19391. https://doi.org/10.5897/AJB11.2275
  • Anonymous. (2000). AACC standard method 66-50. Pasta and Noodle Cooking Quality. St. Paul, MN: Approved methods of the American Association of Cereal Chemists.
  • Anonymous. (2016). U.S. Food and Drug Administration, https://s3.amazonaws.com/public-inspection.federalregister.gov/2016-11867.pdf: 903-904.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. International Journal of Food Sciences and Nutrition, 60, 70-80. https://doi.org/10.1080/09637480802446639
  • Bouasla, A., Wójtowicz, A. (2019). Rice-buckwheat gluten-free pasta: effect of processing parameters on quality characteristics and optimization of extrusion-cooking process. Foods, 8, 1-16. https://doi.org/10.3390/foods8100496
  • Brandolini, A., Hidalgo, A. (2011). Einkorn (Triticum monococcum) flour and bread. In V.R. Preedy, R.R. Watson & V.B. Patel (Eds.), Flour and breads and their fortification in health and disease (p. 79-88). Academic Press, USA. ISBN: 9780123808875. https://doi.org/10.1016/B978-0-12-380886-8.10008-X
  • Brandolini, A., Lucisano, M., Mariotti, M., Hidalgo, A. (2018). A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta. Journal of Cereal Science, 82, 7-64. https://doi.org/10.1016/j.jcs.2018.05.010
  • Carini, E., Curti, E., Spotti, E., Vittadini, E. (2012). Effect of formulation on physicochemical properties and water status of nutritionally enriched fresh pasta. Food and Bioprocess Technology, 5, 1642–1652. https://doi.org/10.1007/s11947-010-0476-4
  • Chavan, V.R., Gadhe, K.S., Kale, R.V. (2017). Studies on extraction and utilization of chia seed gel in cupcake as an emulsifier. Trends in Biosciences, 10, 3986-3989.
  • Coorey, R., Tjoe, A., Jayasena, V. (2014). Gelling properties of chia seed and flour. Journal of Food Science, 79, E859-866. https://doi.org/10.1111/1750-3841.12444
  • Ferioli, F., Giambanelli, E., D’Antuono, L.F, Costa, H.S., Albuquerque, T.G., Silva, A.S., Hayran, O., Koçaoglu, B. (2013). Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls. Journal of the Science of Food and Agriculture, 93, 3478–3489. https://doi.org/10.1002/jsfa.6253 Fernandes, S.S., Salas-Mellado, M.M. (2017). Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chemistry, 227, 237-244. https://doi.org/10.1016/j.foodchem.2017.01.075
  • Ferrari Felisberto, M.H., Wahanika, A.L., Rodrigues Gomes-Ruffi, C., Pedrosa, M.T., Clerici, S., Changa, Y.K., Steel, C.J. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT – Food Science and Technology, 63, 1049-1055. https://doi.org/10.1016/j.lwt.2015.03.114
  • Foshia, M., Peressini, D., Sensidoni, A., Brennan, M.A., Brennan, C.S. (2015). How combinations of dietary fibers can affect physicochemical characteristics of pasta. LWT - Food Science and Technology, 61, 41-46. https://doi.org/10.1016/j.lwt.2014.11.010
  • Grancieri, M., Martino, H.S.D., Mejia, E.G. (2019). Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: a review. Comprehensive Reviews in Food Science and Food Safety, 18, 480-499. https://doi.org/10.1111/1541-4337.12423
  • Gulia, N., Dhaka, V., Khatkar, B.S. (2014). Instant noodles: processing, quality, and nutritional aspects. Critical Reviews in Food Science and Nutrition, 54, 1386-1399. https://doi.org/10.1080/10408398.2011.638227
  • Ho, L.H., Dahri, N.C. (2016). Effect of watermelon rind powder on physicochemical, textural and sensory properties of wet yellow noodles. CyTA-Journal of Food, 14, 465-472. https://doi.org/10.1080/19476337.2015.1134672
  • ICC. (1976). Standard method 110/1. Determination of the moisture content of cereals and cereal products. Austria: International Association for Cereal Science and Technology.
  • ICC. (1990). Standard method 104/1. Determination of ash in cereals and cereal products. Austria: International Association for Cereal Science and Technology.
  • ICC. (1994). Standard method 105/2. Determination of crude protein in cereals and cereal products for food and for feed. Austria: International Association for Cereal Science and Technology.
  • ICC. (1984). Standard method 136. Determination of total fat content of cereals and cereal products. Austria: International Association for Cereal Science and Technology, 1984.
  • ICC. (1972). Standard method 113. Determination of crude fiber value. Austria: International Association for Cereal Science and Technology.
  • Jahangir, M., Kim, H.K., Choi, Y.H., Verpoorte, R. (2009). Health-affecting compounds in Brassicaceae. Comprehensive Reviews in Food Science and Food Safety, 8, 31-43. https://doi.org/10.1111/j.1541-4337.2008.00065.x
  • Khouryieh, H., Herald, T., Aramouni, F. (2006). Quality and sensory properties of fresh egg noodles formulated with either total or partial replacement of egg substitutes. Journal of Food Science, 71, S433-S437. https://doi.org/10.1111/j.1750-3841.2006.00060.x
  • Levent, H. (2019). Performance of einkorn (Triticum monococcum L.) flour in the manufacture of traditional Turkish noodle. GIDA, 44, 932-942. https://doi.org/10.15237/gida.GD19068
  • Li, M., Zhang, J.H., Zhu, K.X., Peng, W., Zhang, S.K., Wang, B., Zhu, Y.J., Zhou, H.M. (2012). Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT-Food Science and Technology, 46, 23-28. https://doi.org/10.1016/j.lwt.2011.11.005
  • Løje, H., Møller, B., Laustsen, A.M., Hansen, Å. (2003). Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science, 37, 231-240. https://doi.org/10.1006/jcrs.2002.0498
  • Menga, V., Amato, M., Phillips, T.D., Angelino, D., Morreale, F., Fares, C. (2017). Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: an approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food Chemistry, 221, 1954-1961. https://doi.org/10.1016/j.foodchem.2016.11.151 Morais, C.P., Utpott, M., Flores, S.H., Tondo, E.C., Thys, R.C.S., Barin, J.S., da Costa, A.B., Tischer, B. (2020). Nutritional, antioxidant and sensory evaluation of calcium high content cookies prepared with purple sweet potato (ipomoea batatas l.) and kale (brassica oleracea var. acephala) flours. Journal of Culinary Science and Technology, 19(5), 373-389. https://doi.org/10.1080/15428052.2020.1777919
  • Muñoz, L. A., Cobos, A., Diaz, O., Aguilera, J.M. (2013). Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food Reviews International, 29, 394-408. https://doi.org/10.1080/87559129.2013.818014
  • Nakov, G., Brandolini, A., Ivanova, N., Dimov, I., Stamatovska, V. (2018). The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of Cereal Science, 83, 116-122. https://doi.org/10.1016/j.jcs.2018.08.004 Nascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S., Gimenez, A., Lobo, M., Samman, N., Castanheira, I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chemistry, 148, 420-426. https://doi.org/10.1016/j.foodchem.2013.09.155
  • Niu, M., Hou, G.G., Wang, L., Chen, Z. (2014). Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product. Journal of Cereal Science, 60, 382-388. https://doi.org/10.1016/j.jcs.2014.05.007
  • Park, C.S., Baik, B.K. (2002). Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles. Cereal Chemistry, 79, 867-873. https://doi.org/10.1094/CCHEM.2002.79.6.867
  • Pathirana, I., Thavarajah, P., Siva, N., Wickramasinghe, A.N.K., Smith, P., Thavarajah, D. (2017). Moisture deficit effects on kale (Brassica oleracea L. var. acephala) biomass, mineral, and low molecular weight carbohydrate concentrations. Scientia Horticulturae, 226, 216-222. https://doi.org/10.1016/j.scienta.2017.08.050
  • Piwińska, M., Wyrwisz, J., Kurek, M.A., Wierzbicka, A. (2016). Effect of drying methods on the physical properties of durum wheat pasta. CyTA- Journal of Food, 14, 523-528. https://doi.org/10.1080/19476337.2016.1149226
  • Punia, S., Dhull, S.B. (2019). Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): functional, thermal, rheological behaviour and its utilization. International Journal of Biological Macromolecules, 140, 1084-1090. https://doi.org/10.1016/j.ijbiomac.2019.08.205
  • Šamec, D., Urlic, B., Salopek-Sondi, B. (2019). Kale (Brassica oleracea var. acephala) as a superfood: review of the scientific evidence behind the statement. Critical Reviews in Food Science and Nutrition, 59, 2411-2422. https://doi.org/10.1080/10408398.2018.1454400
  • Shere, P.D., Devkatte, A.N., Pawar, V.N. (2018). Studies on production of functional noodles with incorporation of spinach puree. International Journal of Current Microbiology and Applied Sciences, 7, 1618-1628. https://doi.org/10.20546/ijcmas.2018.706.193
  • SMS. (2000). TA-XT2i application study N002/P35. Comparison of hardness and adhesiveness of noodles using a cylinder probe. UK: Stable Micro System.
  • Thavarajah, D., Thavarajah, P., Abare, A., Basnagala, S., Lacher, C., Smith, P., Combs, Jr. G.F. (2016). Mineral micronutrient and prebiotic carbohydrate profiles of USA-grown kale (Brassica oleracea L. var. acephala). Journal of Food Composition and Analysis, 52, 9-15. https://doi.org/10.1016/j.jfca.2016.07.003
  • TUIK. (2021). Crop Production Statistics, Turkish Statistical Institute, https://data.tuik.gov.tr/Kategori/GetKategori?p=Agriculture-111
  • Vimercati, W.C., Macedo, L.L., Araújo, C.S., Filho, A.M.M., Saraiva, S.H., Teixeira, L.J.Q. (2020). Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional, ingredients. Journal of Food Processing and Preservation, 44, 1-12. https://doi.org/10.1111/jfpp.14637
  • Wani, T. A., Sood, M., Amin, Q. A., Wani, N., Kour, H. (2013). Nutritional and organoleptic evaluation of noodles prepared by supplementation with cauliflower leaves. The Asian Journal of Horticulture, 8, 304-312. Zaharieva, M., Monneveux, P. (2014). Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture. Genetic Resources and Crop Evolution, 61, 677-706. https://doi.org/10.1007/s10722-014-0084-7
  • Zettel, V., Hitzmann, B. (2018). Applications of chia (Salvia hispanica L.) in food products. Trends in Food Science and Technology, 80, 43-50. https://doi.org/10.1016/j.tifs.2018.07.011
  • Zettel, V., Krämer, A., Hecker, F., Hitzmann, B. (2015). Influence of gel ground chia (Salvia hispanica L.) for wheat bread production. European Food Research and Technology, 240, 655-662. https://doi.org/10.1007/s00217-014-2368-8
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Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Derya Çakmakcı 0000-0002-6586-6847

Ülgen İlknur Konak 0000-0002-0686-9116

Yasemin Yavuz Abanoz 0000-0002-0093-3535

Project Number 1919B011902809
Early Pub Date November 12, 2021
Publication Date January 1, 2022
Submission Date March 29, 2021
Published in Issue Year 2022Volume: 8 Issue: 1

Cite

APA Çakmakcı, D., Konak, Ü. İ., & Yavuz Abanoz, Y. (2022). Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food and Health, 8(1), 35-45. https://doi.org/10.3153/FH22004
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