Scopus
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle
International Journal of Gastronomy and Food Science · Haziran 2022
Makale Bilgileri
DergiInternational Journal of Gastronomy and Food Science
Yayın TarihiHaziran 2022
Cilt / Sayfa28
Scopus ID2-s2.0-85125921512
Özet
Corchorus olitorius, known as molokhia, is a good source of protein, which makes it a cheap and high quality food material. Molokhia could be dried to obtain a new functional food ingredient. In this study, molokhia powders dried by different methods (oven, tray, microwave and vacuum drying) were used in erişte with 2.5, 5, 7.5 and 10% substitution ratios. Physical, chemical, sensory properties and cooking quality of erişte samples were investigated. Molokhia powder substitution led to an increase in the ash, crude fat and protein contents of erişte samples. Substitution ratio of 2.5% provided higher quality on the color, firmness and cooking quality properties. As the substitution ratio increased from 0% to 10%, the total polyphenolic content of erişte samples increased from 100.26 mg GAE/kg to 245.68 mg GAE/kg. Similarly, the DPPH radical scavenging activity of samples increased from 10.05% to 76.92%. Microwave drying has provided better color values and higher ash, crude fat and crude protein contents in erişte. Consequently, the nutritional properties of a traditional type of product, erişte was improved with molokhia powder substitution. Microwave drying was successfully applied to obtain high quality molokhia powders.
Yazarlar (3)
1
Nezahat Olcay
ORCID: 0000-0003-3302-8969
2
Tekmile Cankurtaran Kömürcü
3
Mustafa Kürşat Demir
Anahtar Kelimeler
Corchorus olitorius
Microwave drying
Oven drying
Tray drying
Vacuum drying
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Metrikler
2
Atıf
3
Yazar
5
Anahtar Kelime