Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

Seda YALÇIN; Besim MADEN

doi:https://doi.org/10.21448/ijsm.373459

Article Details

Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

Authors:

Seda YALÇIN | Besim MADEN

Publisher:

İzzet KARA

Main Topics:

Life sciences

Journal:

International Journal of Secondary Metabolite 2017 Vol.4 Issue 3, pp.312-318

Document Type:

Article

Publication Date:

11/2017

Document Language:

English

Document ID (Org No.):

2000471950

Frequency:

Quarterly

eISSN:

2148-6905

DOI:

https://doi.org/10.21448/ijsm.373459

Abstract:

 


The objective of this study is the production of noodle
including ground yellow poppy seed which has phenolic compounds. Phenolic compounds
have antioxidant activity. According to the researches, these compounds reduce risk
of many diseases like cancer.  In this study,
ground yellow poppy seed (purchased from Afyon) was added to the noodle formulation
at the ratios of 5% and 10%. Flour used in the production was obtained by milling
of two wheat variety (Kunduru and Altıntas). The control sample was noodle sample
including no ground yellow poppy seed. After production, quality characteristics,
total phenolic content and color values of noodle samples were analyzed. Quality
characteristics of noodle samples made from Kunduru wheat flour were higher than
that of noodle samples made from Altıntas wheat flour. Ground yellow poppy seed
addition caused dark color at the noodle samples. Control samples had higher quality
characteristics compared to noodle samples including ground yellow poppy seed. Higher
phenolic content was observed for noodle samples including ground yellow poppy seed.


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The objective of this study is the production of noodle including ground yellow poppy seed which has phenolic compounds. Phenolic compounds have antioxidant activity. According to the researches, these compounds reduce risk of many diseases like cancer.  In this study, ground yellow poppy seed (purchased from Afyon) was added to the noodle formulation at the ratios of 5% and 10%. Flour used in the production was obtained by milling of two wheat variety (Kunduru and Altıntas). The control sample was noodle sample including no ground yellow poppy seed. After production, quality characteristics, total phenolic content and color values of noodle samples were analyzed. Quality characteristics of noodle samples made from Kunduru wheat flour were higher than that of noodle samples made from Altıntas wheat flour. Ground yellow poppy seed addition caused dark color at the noodle samples. Control samples had higher quality characteristics compared to noodle samples including ground yellow poppy seed. Higher phenolic content was observed for noodle samples including ground yellow poppy seed.

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Article Details

Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

Authors: Seda YALÇIN | Besim MADEN

Publisher: İzzet KARA

Main Topics: Life sciences

Journal: International Journal of Secondary Metabolite 2017 Vol.4 Issue 3, pp.312-318

Document Type: Article

Publication Date: 11/2017

Document Language: English

Document ID (Org No.): 2000471950

Frequency: Quarterly

eISSN: 2148-6905

DOI: https://doi.org/10.21448/ijsm.373459

Issues

Authors:

Seda YALÇIN | Besim MADEN

Publisher:

İzzet KARA

Main Topics:

Life sciences

Journal:

International Journal of Secondary Metabolite 2017 Vol.4 Issue 3, pp.312-318

Document Type:

Article

Publication Date:

11/2017

Document Language:

English

Document ID (Org No.):

2000471950

Frequency:

Quarterly

eISSN:

2148-6905

DOI:

https://doi.org/10.21448/ijsm.373459