Öz
The objective of this study is the production of noodle including ground yellow poppy seed which has phenolic compounds. Phenolic compounds have antioxidant activity. According to the researches, these compounds reduce risk of many diseases like cancer. In this study, ground yellow poppy seed (purchased from Afyon) was added to the noodle formulation at the ratios of 5% and 10%. Flour used in the production was obtained by milling of two wheat variety (Kunduru and Altıntas). The control sample was noodle sample including no ground yellow poppy seed. After production, quality characteristics, total phenolic content and color values of noodle samples were analyzed. Quality characteristics of noodle samples made from Kunduru wheat flour were higher than that of noodle samples made from Altıntas wheat flour. Ground yellow poppy seed addition caused dark color at the noodle samples. Control samples had higher quality characteristics compared to noodle samples including ground yellow poppy seed. Higher phenolic content was observed for noodle samples including ground yellow poppy seed.
Anahtar Kelimeler
Kaynakça
- Ozcan, M.M., & Atalay, C. (2006). Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas Aceites, 57(2), 169-174.
- Bozan, B., & Temelli, F. (2008). Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol, 99, 6354-6359.
- Emir, D.D., Guneser, O., & Yılmaz, E. (2014). Cold pressed poppy seed oils: Sensory properties, aromatic profiles and consumer preferences. Grasas Aceites, 65(3), e029.
- Fu, B. X. (2008) Asian noodles: Hstory, classification, rax materials, and processing. Food Res. Int., 41,888.
- Khan, I., Yousif, A., Johnson, S. K., & Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta Food Res. Int., 54, 578-586.
- AACC, (2000). Approved methods of the American Association of Cereal Chemists (10th ed.)
- ICC methods (1998) ICC Standards: Standard Methods of the International Association for Cereal Science and Technology, 7th supplement.
- AOAC, (1990). Official Methods of Analysis, 15th edn. Association of official Analytical chemists, Washington, DC.
- Awika, J.M., Rooney, L.W., & Waniska, R.D. (2004). Properties of 3-Deoxyanthocyanins from Sorghum. J Agric Food Chem, 52, 4388-4394.
- Li, H., Cheng, K., Wong, C., Fan, K., Chen, F., & Jiang, Y. (2007). Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chem, 102, 771-776.
- Dexter, J.E. & Edwards, N.M. (1998). The implications of frequently encountered grading factors on the processing quality of common wheat. Association of Operative Millers Bulletin, June, 7115-7122.
- Dick, J.W. & Matsuo, R.R. (1988). Durum wheat and pasta products. ln: Wheat Chemistry and Technology, Pomeranz, Y. (ed.). AACC, St. Paul, Minnesota, Vol. pp. 507-547.
- Choy, A-L., Morrison, P.D., Hughes, J.G., Marriott, P.J., & Small, D.M. (2013). Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. J Cereal Sci, 57,281-287.
Öz
The objective of this study is the production of noodle
including ground yellow poppy seed which has phenolic compounds. Phenolic compounds
have antioxidant activity. According to the researches, these compounds reduce risk
of many diseases like cancer. In this study,
ground yellow poppy seed (purchased from Afyon) was added to the noodle formulation
at the ratios of 5% and 10%. Flour used in the production was obtained by milling
of two wheat variety (Kunduru and Altıntas). The control sample was noodle sample
including no ground yellow poppy seed. After production, quality characteristics,
total phenolic content and color values of noodle samples were analyzed. Quality
characteristics of noodle samples made from Kunduru wheat flour were higher than
that of noodle samples made from Altıntas wheat flour. Ground yellow poppy seed
addition caused dark color at the noodle samples. Control samples had higher quality
characteristics compared to noodle samples including ground yellow poppy seed. Higher
phenolic content was observed for noodle samples including ground yellow poppy seed.
Anahtar Kelimeler
Kaynakça
- Ozcan, M.M., & Atalay, C. (2006). Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas Aceites, 57(2), 169-174.
- Bozan, B., & Temelli, F. (2008). Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol, 99, 6354-6359.
- Emir, D.D., Guneser, O., & Yılmaz, E. (2014). Cold pressed poppy seed oils: Sensory properties, aromatic profiles and consumer preferences. Grasas Aceites, 65(3), e029.
- Fu, B. X. (2008) Asian noodles: Hstory, classification, rax materials, and processing. Food Res. Int., 41,888.
- Khan, I., Yousif, A., Johnson, S. K., & Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta Food Res. Int., 54, 578-586.
- AACC, (2000). Approved methods of the American Association of Cereal Chemists (10th ed.)
- ICC methods (1998) ICC Standards: Standard Methods of the International Association for Cereal Science and Technology, 7th supplement.
- AOAC, (1990). Official Methods of Analysis, 15th edn. Association of official Analytical chemists, Washington, DC.
- Awika, J.M., Rooney, L.W., & Waniska, R.D. (2004). Properties of 3-Deoxyanthocyanins from Sorghum. J Agric Food Chem, 52, 4388-4394.
- Li, H., Cheng, K., Wong, C., Fan, K., Chen, F., & Jiang, Y. (2007). Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chem, 102, 771-776.
- Dexter, J.E. & Edwards, N.M. (1998). The implications of frequently encountered grading factors on the processing quality of common wheat. Association of Operative Millers Bulletin, June, 7115-7122.
- Dick, J.W. & Matsuo, R.R. (1988). Durum wheat and pasta products. ln: Wheat Chemistry and Technology, Pomeranz, Y. (ed.). AACC, St. Paul, Minnesota, Vol. pp. 507-547.
- Choy, A-L., Morrison, P.D., Hughes, J.G., Marriott, P.J., & Small, D.M. (2013). Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. J Cereal Sci, 57,281-287.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Yapısal Biyoloji |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 25 Kasım 2017 |
| Gönderilme Tarihi | 3 Mayıs 2017 |
| Yayımlandığı Sayı | Yıl 2017 Cilt: 4 Sayı: 3, Special Issue 1 |