Functional properties of parsley fortified homemade Turkish noodles (Erişte)
| العنوان: | Functional properties of parsley fortified homemade Turkish noodles (Erişte) |
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| المؤلفون: | Safiye Nur Dirim, Gülşah Çalışkan Koç |
| المصدر: | Croatian journal of food science and technology Volume 11 Issue 1 Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 88-96 (2019) |
| بيانات النشر: | Faculty of Food Technology Osijek, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | lcsh:Food processing and manufacture, lcsh:TP368-456, Chemistry, Turkish, language, Turkish noodles (Erişte), parsley, cooking test, sensory analysis, General Medicine, Food science, Sensory analysis, language.human_language |
| الوصف: | Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P |
| وصف الملف: | application/pdf |
| تدمد: | 1848-9923 1847-3466 |
| DOI: | 10.17508/cjfst.2019.11.1.13 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ab4d6637c34e4136e24f644b9b3aee5 https://doi.org/10.17508/cjfst.2019.11.1.13 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....5ab4d6637c34e4136e24f644b9b3aee5 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 18489923 18473466 |
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| DOI: | 10.17508/cjfst.2019.11.1.13 |