Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

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dc.contributor.authorOzer, Tugba
dc.contributor.authorYetisen, Mehmet
dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorUslu, Hasan
dc.contributor.authorTanguler, Hasan
dc.date.accessioned2024-11-07T13:24:49Z
dc.date.available2024-11-07T13:24:49Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0-10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.
dc.description.sponsorshipTUBITAK 2209-A University Students Research Projects Support Program [1919B012222127]; Scientific and Technological Research Council of Tuerkiye (TUBITAK)
dc.description.sponsorshipThis study received support from the TUBITAK 2209-A University Students Research Projects Support Program project number 1919B012222127.Open access funding provided by the Scientific and Technological Research Council of Tuerkiye (TUBITAK).
dc.identifier.doi10.1007/s11694-024-02671-y
dc.identifier.endpage6573
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85196711206
dc.identifier.scopusqualityQ2
dc.identifier.startpage6561
dc.identifier.urihttps://doi.org/10.1007/s11694-024-02671-y
dc.identifier.urihttps://hdl.handle.net/11480/14342
dc.identifier.volume18
dc.identifier.wosWOS:001253071900002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectAnthocyanins
dc.subjectBlack carrot powder
dc.subjectNoodle
dc.subjectResidue
dc.subjectWaste
dc.titleUse of waste fermented black carrot powder dried by different methods as a substitute in noodle production
dc.typeArticle

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