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https://doi.org/10.17508/CJFST.2019.11.1.13

Functional properties of parsley fortified homemade Turkish noodles (Erişte)

SAFİYE NUR DİRİM   ORCID icon orcid.org/0000-0002-0533-4275 ; Department of Food Engineering, Ege University, Bornova, Izmir, Turkey
GÜLŞAH ÇALIŞKAN KOÇ   ORCID icon orcid.org/0000-0002-6542-3093 ; Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Paşa University, Alanya, Turkey

Puni tekst: engleski, pdf (734 KB) str. 88-96 preuzimanja: 85* citiraj
APA 6th Edition
DİRİM, S.N. i KOÇ, G.Ç. (2019). Functional properties of parsley fortified homemade Turkish noodles (Erişte). Croatian journal of food science and technology, 11 (1), 88-96. https://doi.org/10.17508/CJFST.2019.11.1.13
MLA 8th Edition
DİRİM, SAFİYE NUR i GÜLŞAH ÇALIŞKAN KOÇ. "Functional properties of parsley fortified homemade Turkish noodles (Erişte)." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 88-96. https://doi.org/10.17508/CJFST.2019.11.1.13. Citirano 12.11.2019.
Chicago 17th Edition
DİRİM, SAFİYE NUR i GÜLŞAH ÇALIŞKAN KOÇ. "Functional properties of parsley fortified homemade Turkish noodles (Erişte)." Croatian journal of food science and technology 11, br. 1 (2019): 88-96. https://doi.org/10.17508/CJFST.2019.11.1.13
Harvard
DİRİM, S.N., i KOÇ, G.Ç. (2019). 'Functional properties of parsley fortified homemade Turkish noodles (Erişte)', Croatian journal of food science and technology, 11(1), str. 88-96. https://doi.org/10.17508/CJFST.2019.11.1.13
Vancouver
DİRİM SN, KOÇ GÇ. Functional properties of parsley fortified homemade Turkish noodles (Erişte). Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 12.11.2019.];11(1):88-96. https://doi.org/10.17508/CJFST.2019.11.1.13
IEEE
S.N. DİRİM i G.Ç. KOÇ, "Functional properties of parsley fortified homemade Turkish noodles (Erişte)", Croatian journal of food science and technology, vol.11, br. 1, str. 88-96, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.13

Sažetak
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<0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (p<0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

Ključne riječi
Turkish noodles (Erişte); parsley; cooking test; sensory analysis

Hrčak ID: 220688

URI
https://hrcak.srce.hr/220688

Posjeta: 151 *