Cooking Quality, Nutritional Composition and Textural Properties of Noodles Functionalised using Rheum ribes Plant Powder: NOODLES ENRICHED WITH RHEUM RIBES L.

Mehmet Köten; Ali Gümüş; Ayşe Nur Hanbay Şentürk; Harun Akif Şentürk; Hatice Filiz Bayraktar; Mesut Uçkan

doi:10.56042/jsir.v83i7.6671

Authors

Mehmet Köten Department of Nutrition and Dietetics, Faculty of Yusuf Şerefoğlu Health Sciences, Kilis 7 Aralık University, Kilis/Turkey
Ali Gümüş Department of Food Engineering, Faculty of Engineering and Architecture, Kilis 7 Aralık University, Kilis/Turkey https://orcid.org/0000-0002-0029-5545
Ayşe Nur Hanbay Şentürk Department of Food Engineering, Faculty of Engineering and Architecture, Kilis 7 Aralık University, Kilis/Turkey https://orcid.org/0000-0001-6702-9420
Harun Akif Şentürk https://orcid.org/0000-0001-9626-7276
Hatice Filiz Bayraktar Department of Food Engineering, Faculty of Engineering and Architecture, Kilis 7 Aralık University, Kilis/Turkey https://orcid.org/0000-0002-7636-5423
Mesut Uçkan Department of Food Engineering, Faculty of Engineering and Architecture, Kilis 7 Aralık University, Kilis/Turkey https://orcid.org/0000-0001-6329-2539

DOI:

https://doi.org/10.56042/jsir.v83i7.6671

Keywords:

Antioxidant, Medicinal plants, Noodle, Rheum ribes, Uşkun

Abstract

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.