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- Title
Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles.
- Authors
Konak, Ülgen İlknur; Kaya, Rahime Dilruba; Abanoz, Yasemin Yavuz; Aslan, Mine; Tontul, Sultan Arslan
- Abstract
In this study, persimmon powder (PP) was substituted in concentrations of 0, 5 and 10% per 100 g of einkorn flour (EF) in Turkish noodle production. Quince seed mucilage (QSM) was used as an egg replacer at levels of 20, 30 and 40%. The cooking properties, chemical composition, color values, texture characteristics, and sensory properties of Turkish noodles were determined. The lowest cooking time (8.33 min) was found in Turkish noodles substituted with 10% PP. When 40% QSM was added to the formulation, both volume increase and water absorption values increased. Turkish noodles produced with a higher concentration of PP resulted in increased ash, crude fiber, mineral contents, especially in potassium, and total phenolic content. The lowest firmness and work of shear were obtained when PP and QSM substitutions were increased up to 10% and 40%, respectively. The sensory evaluation indicated that Turkish noodles substituted with 10% PP were greatly appreciated by the panelists in terms of taste, odor, and overall acceptability.
- Subjects
QUINCE; MUCILAGE; NOODLES; PERSIMMON; DIOSPYROS; POWDERS
- Publication
Academic Food Journal / Akademik GIDA, 2023, Vol 21, Issue 4, p353
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.1423429