Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour

Basit Öğe Kaydı
dc.contributor.authorHerken, Emine Nur
dc.contributor.authorIbanoglu, Senol
dc.contributor.authorOner, Mehmet D.
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorGuzel, Salih
dc.date.accessioned2020-03-26T17:17:19Z
dc.date.available2020-03-26T17:17:19Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractGerminated, fermented, cooked and unprocessed cowpea flour were added to macaroni at different levels (10%, 15%, 20% w/w) and the samples were stored at room temperature for six months. The changes in the phytic acid content and total antioxidant capacity of the samples over a six months period were monitored. As expected, addition of cowpea flour increased the protein content of macaroni to 13.98% from 11.73% (db). The macaroni samples had good cooking quality with regard to stickness, bulkiness, firmness and total organic matter (TOM) released in rinsing water. Macaroni samples with added cowpea flour were darker in colour than the control macaroni sample with no added cowpea flour. Compared to other macaroni samples with added cowpea flour, the sample with cooked cowpea flour added samples had relatively lower sensory values, while fermented cowpea flour added samples had lower TOM values. Cooking had a negative effect on the total antioxidant capacity (TAC) of cowpea flours while germination affected the TAC of the samples positively. There was a slight decrease in the TAC values over the six month storage period. Addition of cowpea flour to the samples increased the phytic acid content of the samples and no significant change was observed in the pytic acid content of the samples over the storage period. (c) 2005 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2005.10.005en_US
dc.identifier.endpage372en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage366en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2005.10.005
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21355
dc.identifier.volume78en_US
dc.identifier.wosWOS:000240856700044en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcookingen_US
dc.subjectcowpeaen_US
dc.subjectfermentationen_US
dc.subjectgerminationen_US
dc.subjectmacaronien_US
dc.subjectphytic aciden_US
dc.subjecttotal antioxidant capacityen_US
dc.titleEffect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flouren_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu