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Cooking Quality, Nutritional Composition and Textural Properties of Noodles Functionalised using Rheum ribes Plant Powder

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Title Cooking Quality, Nutritional Composition and Textural Properties of Noodles Functionalised using Rheum ribes Plant Powder
 
Creator Köten, Mehmet
Gümüş, Ali
Şentürk, Ayşe Nur Hanbay
Şentürk, Harun Akif
Bayraktar, Hatice Filiz
Uçkan, Mesut
 
Subject Antioxidant
Medicinal plants
Noodle
Rheum ribes
Uşkun
 
Description 772-781
This research aimed to explore the potential of incorporating Rheum ribes L. plant as an ingredient in noodle production
to enhance nutritional properties. Rheum ribes powder was added to noodle formulation at 6 different ratios (0%-control,
3%, 6%, 9%, 12% and 15%) according to the principle of replacing with wheat flour. While using Rheum ribes in the
formulation reduced moisture amount of noodle, it increased ash, protein and fat contents. The inclusion of Rheum ribes
resulted in elevated levels of total phenolic content and antioxidant activity in the noodles, accompanied by a decrease in
their phytic acid contents. Depending on increase in the addition ratio of Rheum ribes powder, the cooking time, volume and
weight increase values decreased, while the cooking loss and total organic matter values increased. The incorporation of
Rheum ribes had a notable impact on the textural characteristics of the samples. As a result of the sensory analysis, the
noodle sample with 12% Rheum ribes powder additive received the highest score in terms of overall acceptability, while the
sample with 15% Rheum ribes powder additive received the lowest score. However, the panelists also stated that they could
consume all the noodles prepared with Rheum ribes powder. All these findings showed that adding up to 12% Rheum ribes
powder to the formulation can be used to improve most quality characteristics of noodles.
 
Date 2024-07-05T11:20:46Z
2024-07-05T11:20:46Z
2024-07
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/64211
https://doi.org/10.56042/jsir.v83i7.6671
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source JSIR Vol.83(7) [July 2024]