Press "Enter" to skip to content

Enriched Turkish Noodles (Erişte) with Stabilized Wheat Germ: Chemical, Nutritional and Cooking Properties

See t.ly/z4cF — In this study, different stabilization processes (autoclave, dry heating, microwave, infrared and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and 20%) in Turkish noodle (Erişte) production was investigated. Some chemical and nutritional (protein, in vitro protein digestibility (IVPD), total phenolic content (TPC), phytic acid, total dietary fiber (TDF), minerals and HCL-extractable minerals and tocopherol contents) attributes, color values and cooking properties of noodle were determined. IVPD values of noodle samples changed with stabilization methods. Protein, TPC, TDF and phytic acid content of noodle increased as the wheat germ…
This content is viewable by members only. Visit MY ACCOUNT on the top menu to log in or to register for a 30 day free trial or purchase a subscription for UV Reporter 1 Year Single Membership or UV Reporter 1 Year Group Membership - $189 for first member and $25 for each additional member.