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Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Salah satu faktor yang berpengaruh terhadap kinerja Gaussian naive Bayes classifier (GNBC) dalam klasifikasi citra tekstur adalah ukuran (dimensi) citra. Ukuran citra adalah salah satu kriteria citra tekstur terbaik di samping nilai pikselnya. Pada penelitian ini, diusulkan metode untuk mendapatkan ukuran citra tekstur terbaik terhadap GNBC dengan optimalisasi interpolasi nearest neighbor (NN). Ukuran citra tekstur terbaik dengan nilai piksel hasil interpolasi tersebut membuat GNBC mampu membedakan citra tekstur pada setiap kelasnya dengan kinerja paling tinggi. Langkah pertama metode usulan tersebut adalah menentukan ukuran citra tekstur untuk pelatihan melalui kombinasi ukuran baris dan kolom pada proses optimalisasi. Pengubahan ukuran (resizing) semua citra tekstur asal dengan interpolasi NN adalah langkah penting berikutnya untuk mendapatkan citra tekstur baru. Langkah selanjutnya adalah membangun GNBC berdasarkan citra baru hasil interpolasi dan menentukan akurasi klasifikasinya. Langkah terakhir yaitu memilih ukuran citra tekstur terbaik berdasarkan nilai akurasi klasifikasi terbesar sebagai kriteria pertama dan ukuran citra sebagai kriteria kedua. Evaluasi terhadap metode yang diusulkan tersebut dilakukan menggunakan data citra tekstur dari dataset publik CVonline dengan melibatkan beberapa skenario uji coba dan metode interpolasi. Hasil uji coba menunjukkan bahwa pada skenario yang melibatkan lima kelas citra tekstur, GNBC dengan interpolasi NN memberikan nilai akurasi klasifikasi terkecil 89% dan terbesar 100% pada ukuran citra terbaik, masing-masing 14 × 32 dan 47 × 42. Pada skenario yang melibatkan jumlah kelas kecil hingga besar, GNBC dengan interpolasi NN memberikan akurasi klasifikasi 81,6% - 95%. Dari hasil tersebut, GNBC dengan optimalisasi NN memberikan hasil lebih baik daripada metode interpolasi nonadaptif lainnya (bilinear, bicubic, dan lanczos) dan principal component analysis (PCA).

This research investigates the effects of using rosehip infusion as a marinade on the physicochemical, technological, textural properties, and oxidative stability of turkey breast meat. The chemical composition, technological properties, color and textural parameters, pH, and lipid oxidation of marinated turkey samples were determined. Marinades used in reformulated groups were prepared with rosehip at different concentrations (10 g (R1), 15 g (R2), and 20 g (R3)/150 mL). Rosehip-infused marinated samples exhibited lower pH, altered color parameters, enhanced water holding capacity and cooking yield, and increased marinade uptake (especially in R3). In texture analysis, it was observed that the hardness of the samples decreased, while the values of cohesiveness and springiness increased. Notably, rosehip infusion demonstrated antioxidative effects, lowering TBARS values compared to the control. In summary, marination with rosehip infusion presents a promising method to improve the technological and textural qualities of turkey breast meat while protecting against lipid oxidation. [ABSTRACT FROM AUTHOR]

In this study, low-sugar apple marmalade formulations were developed by partial replacement of sucrose with stevia and sucralose. Their rheological, textural, physicochemical properties and microstructures were evaluated. The concentration of sweeteners was found to have a significant effect on the physicochemical and rheological properties of the formulations. The hardness of marmalades decreased with addition of sweeteners. Herschel-Bulkley model was found to be the best model describing rheological behavior. The consistency index decreased with increasing sweeteners substitution, whereas the flow behavior index showed an increasing trend with the increase of the sweeteners content. Additionally, the microstructure of marmalades with sweetener substitution exhibited a porous structure in the gel network. The increase in sucralose concentration resulted in more surface deformation resulting in weaker gel formation than stevia. Marmalade prepared with 50% stevia substitution was found the best combination and resulted in good sensory properties like marmalade samples containing 500 g sugar. [ABSTRACT FROM AUTHOR]

Wheat flour is an important food ingredient widely used in many food products. However, some consumers have celiac disease, which is triggered by the consumption of gluten protein found in wheat flour. Therefore, this study aimed to investigate the effects of using wheat, corn, and potato starch as alternatives to wheat flour on the color and textural properties of köfter, a traditional local product. The köfter sample produced with potato starch showed a similar lightness value to wheat flour. Although decreases in redness value were observed with the use of starch from different sources, potato starch yielded values similar to wheat flour. Additionally, the lowest yellowness value was measured with the use of corn starch. In terms of hardness and elasticity, the results obtained with wheat flour and potato starch were similar, but the highest stickiness value was measured with the use of potato starch. Correlation analysis revealed a negative relationship between the color and textural properties of köfter samples when different starch sources were used. The results obtained from this study determine the significant effects of using starch from different sources on the color and textural properties of köfter samples. [ABSTRACT FROM AUTHOR]

ABSTRAK Belalang kembara merupakan hama yang sangat merugikan pertanian pada beberapa kabupaten di NTT setiap tahunnya. Pengendalian belalang melalui pemanfaatan potensi pangan serangga ini dapat menjadi solusi ekonomis bagi masyarakat. Belalang diketahui merupakan salah satu sumber pangan kaya protein. Konsumsi belalang dalam bentuk produk olahan seperti nugget dapat menjadi introduksi awal pemanfaatan belalang. Penelitian pengembangan nugget dilakukan dengan 5 perlakuan, yaitu A1 (100% daging ayam), A2 (75%daging ayam, da:25% tepung belalang, tb), A3 (67.5% da:32.5% tb), A4 (50% da:50% tb), dan A5 (100% tb) dalam rancangan acak lengkap dengan 3 ulangan untuk dipelajari sifat fisiko-kimia dan organoleptiknya. Nugget perlakuan A2 memiliki prospek yang baik, terlihat dari respon panelis suka (skor 4) untuk semua sifat organoleptik, dengan kandungan gizi yang setara dengan nugget 100% daging ayam (A1), serta sifat fisik berupa warna dan tekstur yang baik. Peningkatan proporsi tepung belalang meningkatkan kandungan gizi terutama protein dari nugget, namun menurunkan skor kesukaan panelis dan warna internal nugget semakin gelap. Kata kunci: Belalang kembara, Gizi nugget, Kesukaan, Tekstur , Warna ABSTRACT Migratory locust is a major agricultural pest in several regencies at East Nusa Tenggara. The control of this locust through the utilization of its nutritional potency could be an economic solution for farmers. Locust is known as a source of protein. Consuming locusts in the form of processed products such as nuggets may be the first way of its utilization. Study on nugget development has been conducted within 5 treatments, i.e. A1 (100% chicken meat), A2 (75% chicken meat:25% locust flour), A3 (67.5% chicken meat:32.5% locust flour), A4 (50% chicken meat:50% locust flour), and A5 (100% locust flour) in a Completed Randomized Design with 3 replications to study their physicochemical and organoleptic properties. Nugget A2 has a good prospect with a four score (like) of organoleptic responses of panelists, good nutritional content, color, and texture. Increasing the proportion of locust flour increases the nutrition value of nuggets, but reduces their organoleptic scores, and the internal nugget turns darker. Keywords: Color, likeness, Migratory locust, Nugget nutrition, Texture

The use of three-dimensional (3D) printers in the food industry is widespread in recent years. 3D food printers improve products with complex shapes, different textural properties, and desired compositions apart from providing efficient utilization of foods. This study aimed to contribute to an increase in shrimp consumption with the production of 3D healthy snacks with cereal-based shrimp flour with a 3D food printer. Firstly, the most printable (reference) dough composition was determined, which could be printed by a food printer without the addition of shrimp flour. Then, significant factors affecting dough structure were optimized using the Plackett-Burman experimental design to obtain products that could be 3D-printed in a targeted design and self-supporting ability after printing. Shrimp flour, corn flour/wheat flour ratio, water temperature, butter amount, product height, and infill rate were determined as independent variables. It was determined that the effect of shrimp flour ratio and water temperature on the firmness, consistency, and cohesiveness of the dough was statistically significant while the effect of shrimp flour ratio on the viscosity index was significant (p<0.05). Results of the 3D structure analysis showed that the effect of these variables on the outer diameter error rate was insignificant, while the effect of the wheat flour/corn flour ratio, the water temperature, and the infill level were significant on the inner diameter error rate (p<0.05). The influence of the amount of shrimp flour, wheat flour/corn flour ratio, water temperature, and infill level on the total error rates of the products were significant (p<0.05). [ABSTRACT FROM AUTHOR]

Copyright of Journal of Graduate School of Natural & Applied Sciences of Mehmet Akif Ersoy University / Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi is the property of Burdur Mehmet Akif Ersoy University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the melting rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi is the property of Journal of Engineering Sciences & Design and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cream was produced in four groups as roasted, roasted and cinnamon added, unroasted, unroasted and cinnamon added. The roasting process was carried out for 12 min. at 160°C. The effect of roasting pumpkin seeds and adding cinnamon to the formulation on cream samples produced within the scope of the study were investigated. Firmness, consistency, cohesiveness and spread ability properties were investigated of samples. It was determined that the roasting of pumpkin seeds used in the formulation created a statistically significant difference in the spreadability properties of the samples. As a result of the color analysis of the samples, the brightest and greener color intensity was detected in the unroasted group. The appearance, odor, texture and flavor profiles of samples were examined in sensory analysis. In terms of general taste, the unroasted and cinnamon-free group was most appreciated.

This study aimed to develop fiber-enriched cookies by partially replacing wheat flour (WF) with alternative fiber sources including yellow lentil flour (YLF), green lentil flour (GLF), banana powder (BP), and banana peel powder (BPP). The ratios of YLF, GLF, and WF were identified as 24.5, 10.7, and 64.8 % (flour basis), respectively, considering the mixture experimental design for an optimal breaking strength of cookies. Four types of cookies were studied: (i) wheat-based cookies (WC), (ii) lentil flour, BP and BPP-incorporated cookies (LBC), (iii) BP and BPP-incorporated cookies (BC), (iv) lentil flour-incorporated cookie (LC). LC showed a higher spread ratio and lightness than LBC and BC. Although alternative ingredients enhanced dietary fiber content compared to wheat-only cookies, the liking degree of sensory attributes was lower in LBC and BC. Overall, LC was superior to LBC and BC samples, indicating possible use of lentil flours for partial replacement of wheat flour for desired physical, chemical, and sensory attributes. [ABSTRACT FROM AUTHOR]

This study aims were to evaluate the effects of using different concentrations (10%, 15%, 20%) of black garlic (BG) as an alternative to fresh garlic on the physicochemical, antioxidant, textural and sensory properties of pastırma cemen paste (CP), and to determine the most appropriate amount of BG in terms of consumer acceptance and bioactive properties. The addition of BG at increasing concentration decreased the moisture, pH, colour (L*, a*, and b*), firmness and stickiness values of the CP compared to the control with fresh garlic. While the total phenolics and antioxidant activity of CP increased with the addition of BG, the highest values were in having 20% BG-added group. On the other hand, considering the parameters of odour, taste, spreadability and general appreciation, the 15% BG-added group was the most appreciated. As a result, 15% BG can be used as an alternative to fresh garlic to increase CP's sensory acceptability and bioactive properties. [ABSTRACT FROM AUTHOR]

In the present study, 17 different traditional Adıyaman cow cheese samples were obtained from the local sale points in the province of Adıyaman (Turkey) for the determination of their physicochemical, textural, and microbiological properties. Dry matter, pH, salt, salt (in dry matter), acidity, fat, and fat (in dry matter) content values of cheese samples vary between 46.08-61.30%, 5.02-6.36, 2.40-15.50%, 4.52-25.29%, 0.51-1.61%, 12.14-22.21% and 25.02- 43.19%, respectively. On the other hand, L*, a*, and b* values varied between 85.93-92.86, 0.92-4.04, and 4.52- 32.89, respectively. Hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience values were between 464.35-5043.93 g, -21.49-(-0.09) g.s., 0.03-0.37, 0.05-0.08, 1.82-36.37, 0.03-0.06, respectively. Mineral contents of cheese samples were in the ranges of 1863-2562 mg/kg for phosphorus, 179-280 mg/kg for magnesium, 4098-6034 mg/kg for calcium, 4502-24548 mg/kg for sodium, 525.8-1273 mg/kg for potassium, 1.3-7.94 mg/kg for zinc and 1.06 to 32.34 mg/kg for iron. Saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated (PUFAs) fatty acids and CLA contents of Adıyaman cheeses were detected in the ranges of 69.74-76.75 g/100 g, 18.29-26.10 g/100 g, 0.64-4.26 g/100 g and 0.735-10.318 mg/g fat, respectively. Total aerobic mesophilic bacteria, lactobacilli, lactococci, and yeast-mold counts in cheese samples were determined in the ranges of 7.30-9.38, 5.70-9.28, 7.08- 9.38 and 6.30-8.18 (log cfu/g), respectively. As a result of this study, it was found that the physicochemical, microbiological, and textural properties of traditional Adıyaman cheeses varied in a wide range. [ABSTRACT FROM AUTHOR]

In this study, the chemical, physical and sensory properties of muffin cakes produced with 100% white wheat flour (WWF), 100% whole grain einkorn flour (EF), a 50/50 blend of whole grain einkorn flour/whole grain wheat flour (E-WGWF), and 100% whole grain wheat flour (WGWF) were determined. The total and insoluble dietary fiber content, Ca, K, P, Mg and Mn content, total antioxidant activity values and total phenolic content of the muffins were increased by using EF and WGWF instead of white wheat flour. The muffins produced with EF had the highest protein content; the crumb color of the control muffin (C) was the lightest and yellowest, while the crumb color of the muffin produced with 100% WGWF (WGM) was the darkest and reddest. Volume index values, specific volumes, symmetry indexes and uniformity indexes of all muffins were similar. Muffins having 100% einkorn flour (EM) had the highest chewiness, gumminess, and hardness values. According to SEM micrographs, the WGM, EM and muffins produced with E-WGWF (E-WGM) had larger sized pores due to the higher amount of dietary fiber. While the C formulation received the highest scores for all sensory characteristics, the odor, flavor, and overall acceptability scores of all muffins were statistically (p>0.05) similar. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Ilmu dan Teknologi Kelautan Tropis is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dietary fibers have positive effects on the product structure thanks to their technological features. The aim of this study is to determine the effect of dietary fibers obtained from purple and orange sweet potato varieties on heat-treated sucuks. For this purpose, dietary fibers were produced from sweet potato varieties and their characterizations were determined. Then, sweet potato fibers were added to the sucuks in the amount included in their formulation and the effects of dietary fiber change were examined in terms of physicochemical, bioactive, textural and sensory. In this context, it was determined that the color change in sweet potatoes affected the color properties of the dietary fibers obtained. In addition, it was observed that the hardness value was the highest (1715.35 g) in sucuks to which orange sweet potato starch, which has high oil and water binding values, and the sweet potato fibers changed the product properties compared to the control group. Total phenolic content of sucuks was determined in the range of 60.57-130.45 mg/ml gallic acid and it was determined that sweet potato fibers increased the phenolic content. As a result of the study, it was determined that sweet potato dietary fibers are an alternative additive for sucuks.

Carob products are good sources of bioactive compound/dietary fiber having beneficial effects on cardiovascular and gastrointestinal diseases. Other energy sources like tahini also improves physicochemical properties of foods. This study demonstrated the possibility for 50% replacement of cocoa powder by carob flour and the effect of Locust Bean Gum (LBG) and Xanthan Gum (XN) on consumer acceptability and physical properties of carob-based snacks. All formulations composed of carob syrup and tahini were combined with LBG and XN at different doses (1% and 2%) or together at equal combinations, as well. As LBG increased hardness up to some extent, XN influenced adhesiveness with a huge increase. Synergistic interaction of XN and LBG showing higher results on physicochemical properties than their single use was mostly observed in fresh samples under room temperature conditions. This study promoted acceptable new generation snack products with carob flour and gum addition after optimizations. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Willd.) is a valuable enrichment source for cereal products due to its rich protein and well-balanced amino acid content. The high content of lysine, methionine and threonine amino acids that are found in limited levels in most of cereals, increases the importance of quinoa. In this study, physicochemical and sensory properties of muffin cakes which produced by 100% wheat flour (control sample) and replacing wheat flour with quinoa flour at different levels (25 and 50%) were investigated. The addition of quinoa flour to the formulation caused a significant increase in protein, fat, ash, amino acid contents and hardness value which was determined with texture profile analysis and a decrease in carbohydrate content and specific volume. Color analysis results of muffin cakes showed that increasing quinoa flour substitution ratio also increased the L* values of the crust and a* values of the crumb, while decreased the L* values of the crumb of cakes. According to sensory analyses, porosity, texture, taste and overall acceptability scores decreased significantly (p<0.05) with substituting wheat flour by 50% quinoa flour. It was determined that muffin cakes with 25% quinoa flour had similar sensory and textural properties with control muffin cakes. In the light of these analyses, quinoa can be considered as an alternative enrichment material due to its high content of essential components such as protein and fat as well as its rich amino acid content. [ABSTRACT FROM AUTHOR]

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biji kabau merupakan polong-polongan asli Indonesia yang memiliki kandungan protein tinggi. Namun, biji kabau juga memiliki kandungan anti gizi yang tinggi. Oleh karenanya, proses pengolahan perlu dilakukan sebelum biji kabau dikonsumsi untuk menurunkan kandungan senyawa anti gizi di dalamnya. Proses pengolahan tidak hanya mempengaruhi kandungan gizi dan anti gizinya, tetapi juga berpengaruh terhadap karakteristik fisik dan organoleptik biji kabau. Oleh sebab itu, penelitian ini bertujuan untuk mempelajari perubahan fisik dan organoleptik biji kabau yang telah melalui proses pengolahan konvensional, yaitu perebusan, pengukusan dan penggorengan. Biji kabau diperoleh dari Bengkulu. Ruang lingkup pengujian yaitu analisis warna menggunakan chroma meter dan tingkat kekerasan menggunakan universal testing mechine. Uji hedonik dan deskriptif digunakan untuk Analisis Organoleptik. Hasil penelitian menunjukkan bahwa proses pengolahan secara keseluruhan dapat meningkatkan nilai *L pada warna kulit ari biji kabau. Namun, peningkatan durasi pengolahan justru menurunkan nilai *L pada warna endosperma biji kabau. Peningkatan durasi pengolahan juga menurunkan tingkat kekerasan pada daging biji kabau. Berdasarkan parameter kesukaan secara keseluruhan, panelis menyukai biji kabau kukus 10 menit, biji kabau rebus 6 menit, dan biji kabau goreng 3 menit. Hasil penelitian tersebut dapat digunakan sebagai rujukan bagi masyarakat yang ingin mengonsumsi biji kabau agar memiliki karakteristik fisik dan organoleptik yang disukai. Berdasarkan parameter overall panelis menyukai kabau kukus 10 menit, kabau rebus 6 menit, dan kabau goreng 3 menit.

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles' quality. The types of starch added were sago starch and banggai starch, with extrusion temperature settings, which were 90 and 95°C, and the water additions were 40 and 35%. Analysis was carried out on the characterization of the flour and physical properties of sweet potato noodles. The best noodle processing conditions were with the addition of 15% sago starch, 95°C extrusion temperature, and 40% water added. This formula produced sweet potato noodles with low brightness, having redness and yellowish colour. It had a hardness value above 3000 g, with higher elasticity and elongation than the other formulas, and also had lower adhesiveness and cooking loss value. [ABSTRACT FROM AUTHOR]

Abstract Pangasius fish is one of the rapid growing fresh water species in aquaculture. This study was aimed to assess the microbial number, physical quality and sensory evaluation of the Pangasius fish fillets from Nepal. Pangasius fish were collected from Chitwan and Nawalparasi districts, fillets were prepared and blast frozen simultaneously. The microbial number decreased rapidly during storage in frozen condition while Staphlylococcus aureus and Escherichia coli (which were present initially in fillets) disappeared during storage. The sensory panellists preferred air blast frozen fillets stored for one month than stored for two months. Different parts of the fish body showed different textural properties. Hardness was increased during second month of storage while other textural properties were found satisfactory in first month of storage in frozen condition. This study showed that sensory qualities of air blast frozen Pangasius fish fillets changes with time even in frozen storage. Keywords: fillet, microbial number, Pangasius, sensory, texture Abstrak Ikan Pangasius adalah salah satu spesies ikan air tawar yang dapat tumbuh cepat saat dibudidayakan. Penelitian ini bertujuan untuk menilai kualitas mikroba, kualitas fisik, dan evaluasi sensorik fillet ikan Pangasius di Nepal. Ikan Pangasius didapatkan dari daerah Chitwan dan Nawalparasi kemudian dibuat fillet dan dibekukan secara langsung. Jumlah mikroba menurun drastis saat penyimpanan dalam kondisi beku, sedangkan Staphlylococcus aureus dan Escherichia coli (yang memang ada di bahan sejak awal) tidak ada selama penyimpanan. Panelis sensoris lebih memilih fillet ikan dengan pembekuan air blast yang disimpan selama satu bulan daripada dua bulan. Bagian tubuh ikan yang berbeda menunjukkan sifat tekstur fillet yang berbeda. Tingkat kekerasan fillet ikan meningkat saat penyimpanan bulan ke dua, sementara sifat tekstur yang lain paling diminati saat penyimpanan bulan pertama dalam kondisi beku. Studi ini menunjukkan bahwa kualitas sensoris fillet ikan Pangasius dengan pembekuan air blast berubah seiring waktu bahkan dalam penyimpanan beku. Kata kunci: fillet, jumlah mikroba, Pangasius, sensori, tekstur

The purpose of the study was to analyze the effect of surface sediment characteristics including texture, organic carbon content, and redox potential of sediments on the distribution and accumulation of heavy metals Pb and Zn in three different water zones of each river, estuary and coast. Sediment texture was determined by pipette method, organic carbon content in sediments using Walkley and Black method, redox potential of sediments measured by Eh Meter, and concentrations of heavy metals Pb and Zn in sediments with Atomic Absorption Spectrophotometer with graphite furnace system. The results showed that the distribution and accumulation pattern of heavy metals Pb was similar to Zn where the highest concentration was in the coastal waters zone and the lowest was in the estuary waters zone. Sediment texture in the three zones of the dominant was sand. The percentage of organic carbon content in sediments ranges from 1.63-3.25% and the sediment redox potential was classified as reduction and transition zones. The parameters of texture, organic carbon content, and sediment redox potential have a significant influence on the distribution and accumulation of heavy metals Pb and Zn in sediments in all three water zones. Tujuan penelitian adalah menganalisis pengaruh karakteristik sedimen permukaan meliputi tekstur, kandungan karbon organik, dan potensial redoks sedimen terhadap distribusi dan akumulasi logam berat Pb dan Zn di tiga zona perairan berbeda masing-masing sungai, estuaria, dan pantai. Tekstur sedimen ditentukan dengan metode pipet, kandungan karbon organik dalam sedimen dengan metode Walkley and Black, potensial redoks sedimen diukur dengan Eh Meter, dan konsentrasi logam berat Pb dan Zn dalam sedimen dengan Spektrofotometer Serapan Atom dengan sistem graphite furnace. Hasil penelitian menunjukkan pola distribusi dan akumulasi logam berat Pb serupa dengan Zn dimana konsentrasi tertinggi di zona perairan pantai dan terendah zona perairan estuaria. Tekstur sedimen pada tiga zona perairan dominan berupa fraksi pasir (sand). Persentase kandungan karbon organik dalam sedimen berkisar antara 1,63-3,25 % dan nilai potensial redoks sedimen termasuk kategori zona reduksi dan transisi. Parameter tekstur, kandungan karbon organik, dan potensial redoks sedimen memberikan pengaruh nyata terhadap distribusi dan akumulasi logam berat Pb dan Zn dalam sedimen pada ketiga zona perairan.

In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) and poppy (Papaver rhoeas L.) extracts on some chemical, physical, microbiological and sensory properties of bread dough and bread. The pH, L, b, chroma, hue values of the dough decreased by usage of hibiscus extract, while the a value was increasing. It was determined as the lowest pH was 4.13; L 39.23; b 5.08; chroma was 6.55, hue angle was 54.65 and the highest a value was 7.20. Counts of total mesophilic aerobic bacteria and yeast/mold were found lower in dough with hibiscus extract. Hibiscus extract application gave the lowest specific volume value (2.15 mL/g). In terms of hardness, gumminess and chewiness, the highest values were obtained in hibiscus bread as 24.96 N, 16.13 N and 147.86 mj, respectively. Sensory properties scored of the breads were lower than the control bread. [ABSTRACT FROM AUTHOR]

Fats are one of the basic components of human nutrition and are very important because they are a source of energy, improve the flavor and texture of the food product, and are carriers for some vitamins and bioactive components. However, the use of oleogels is recommended as a substitute due to the possible health risks of solid fats. In this study, flaxseed and sunflower oil based oleogels were produced with beeswax, candelila and carnauba wax and these oleogels were used as a shortening substitute in traditional biscuit composition. The oil binding capacity of oleogels, color, diameter, thickness, spread ratio and textural properties of biscuits were investigated. The highest oil binding capacity was determined in candelila wax oleogels. While the hardness value of the biscuits produced with flaxseed oil oleogels (50%) decreased significantly compared to the control, no significant difference was observed in the biscuits replaced with 100% sunflower oil oleogels. [ABSTRACT FROM AUTHOR]

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P 0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.

Copyright of Mustafa Kemal University Journal of Agricultural Sciences / Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi is the property of Mustafa Kemal University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Campuran perekat dan juga plesteran dinding pada bangunan biasanya terdiri dari semen dan pasir. Perbedaan kadar capuran semen dan pasir berdampak pada kekuatan hasil. Penelitian ini mengimplementasikan kecerdasan buatan untuk mengidentifikasi atau mengenali kadar campuran semen dan pasir melalui citra campuran semen dan pasir yang sudah kering. Penelitian ini menggunakan enam macam campuran semen dan pasir. Pengumpulan data citra dilakukan dengan cara pemotretan menggunakan kamera resolusi sensor sebesar 7 MP, jarak potret lebih kurang 8 cm, dilakukan pada siang hari, dan tidak menggunakan cahaya dari lampu kamera. Citra latih dan citra uji berukuran 500 x 500 piksel, dan banyaknya citra latih adalah 300 citra dan 150 citra sebagai data uji. Metode pengenalan menggunakan jaringan syaraf tiruan dengan algoritma propagasi balik (backpropagation) dan dengan input berupa nilai tekstur dari citra campuran semen dan pasir yang sudah kering. Tingkat akurasi keberhasilan identifikasi adalah 87.33%. Penelitian ini berhasil mengimplementasikan JST dan fitur tekstur analisis dari GLCM dengan jarak potret dan resolusi kamera tertentu, serta penelitian ini dapat menjadi referensi pada penelitian lanjutan.

Rambak merupakan produk turunan hewani dari kulit sapi, kerbau dan babi. Kemiripan fisik ketiganya berpotensi dipalsukan. Metode Fourier transformed infrared spectroscopy (FTIR) pernah digunakan untuk pembedaan rambak kerbau dan babi, namun harga alat dan penunjangnya mahal. Karena itu perlu teknik identifikasi yang lebih efisien dan murah. Salah satunya analisis citra yang terdiri dari 3 elemen utama yaitu sumber cahaya, kamera, dan image analisys software data system sehingga dapat mengganti metode yang mahal, rumit, dan lama. Tujuan penelitian ini mengidentifikasi jenis rambak olahan mengggunakan fitur warna dan tekstur citra serta mengetahui hasil klasifikasinya menggunakan Jaringan saraf tiruan (JST) backpropagation. Hasil penelitian menunjukkan fitur warna rambak kerbau memiliki nilai tertinggi dibanding rambak sapi dan babi pada Red, Green, Blue (RGB), serta Saturation, Intensity, sementara nilai Hue-nya terendah. Fitur tekstur menunjukkan contrast, entropy, dan homogeneity rambak sapi memiliki nilai terendah. Correlation rambak babi memiliki nilai terendah, dan energy rambak kerbau memiliki nilai terendah. Topologi terbaik JST untuk klasifikasi jenis rambak yaitu 11-10-10-1. Mean square error (MSE) terbaik yaitu 0,2362 dengan R 0,8317 dan akurasi 76,4228%. Studi ini menunjukkan analisis citra dan JST berpotensi untuk membedakan rambak babi dibanding jenis rambak hewan lain

In this study, objective was to determine the best drying and conditioning times for achieving the desired quality for jelly candies of different weights. Drying time (also known as Stoving time) (12, 16, 20, 24 h) in oven, conditioning time (WIP time) (0, 24, 48, 72 h), unit weight of the candies (2.5 g, 3 g, 6 g) were the variable parameters investigated. TPA, moisture content, water activity, TSSC, TD-NMR Relaxometry experiments were performed. Optimum drying time was found as 20 h for 2.5 g and 24 h for both 3 g and 6 g. Following drying, the best conditioning time with respect to unit weight was determined as 72 h for 2.5 g and 48 h for 3 g and 6 g candies. The results of the study suggested that, to achieve and keep the desired quality parameters during shelf life, each unit weight candy should be processed separately. [ABSTRACT FROM AUTHOR]

This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostrum) and C (100% colostrum), and ripening time, i.e. 0, 10, and 20 days. The process of cheese production started by heating the raw material, followed by decreasing the temperature, incorporating kefir as the starter. The next step was and the rennet and reincubate the mixture for one hour until the fluid became solid granules, then the granules were filtered and pressed. The cheese was stored at a low temperature (4-8oC) according to each treatment. Each combination was repeated three times. The physical properties of cheese examined in this study were color, texture, pH, and microstructure. The result showed that the raw materials of cheese would produce different cheese colours in terms of lightness (L*), yellowness (b*), and whiteness index (WI) as well as cheese texture (hardness and gumminess). Also, ripening time would affect the hardness, springiness gumminess, chewiness, L*, a*, and WI of cheese. Colostrum added in cheesemaking has increased both yellowness and cavities in the microstructure. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of hot air (60, 70°C), vacuum (60, 70°C at 150, 250 mbar absolute pressures) and microwave (90, 180 W) drying on drying characteristics, degradation kinetics of colour, mineral content and textural properties of vegetable pestil prepared with carrot and red pepper. Page and Modified Page were determined as the best appropriate models to determine drying characteristics of pestil samples. Effective moisture diffusivity coefficient (Deff) values were changed between 2.45x10-8 to 9.93x10-8 m²/s. Zero and first order kinetic models were applied to describe colour degradation kinetics of samples. While L* colour value fitted both of the models, zero order kinetic model described the degradation kinetics of a* value. The best fitted model for the b* value was changed with drying conditions. Mineral content (Na: 987.84 - 1121.65, K: 3427.95 - 4959.38, Ca: 569.52 - 4302.94, Mg: 270.20 - 353.80, P: 511.15 - 681.17, Mn: 2.08 - 2.65, Fe: 3.68 - 12.37, Zn: 3.53 - 6.13, Cu: 1.80 - 2.60) of pestils showed higher values than non-dried mixture. Significant differences were determined between textural properties (hardness, adhesiveness, springiness, gumminess and chewiness) of pestil samples. [ABSTRACT FROM AUTHOR]

In this study, dynamic rheological, textural, color and sensory properties of White cheeses produced from pasteurized milk at different conditions (A: 65 °C for 20 min, B: 75 °C for 5 min, and C: 85°C for 5 min) were investigated at 7, 30, 60, and 90 days of storage. The higher elastic behaviors of the cheeses C and B than A were associated with improved inter- and intramolecular interactions of casein related to the temperature and an increase in the ratio of denatured whey protein in this structure. Cheese A changed as the highest extent in viscoelastic property and complex viscosity parameter while cheese B was determined as more stable during storage. The results of hardness and adhesiveness in texture analysis confirmed that cheese B had a more resistant protein structure. The effect of different pasteurization temperatures on the color parameters was not found. The Structure-Texture as a sensory property of cheese B in the first months received higher scores while no differences among the samples in the last month were observed. As a result, White cheese with improved viscoelastic property could be produced from the milk pasteurized at 75 °C but increased temperature reduced this feature. [ABSTRACT FROM AUTHOR]

Indonesia memiliki jenis umbi-umbian yang belum dimanfaatkan secara optimal seperti uwi putih (Dioscorea alata). Uwi putih berpotensi dikembangkan menjadi produk makanan ringan french fries. Namun permasalahannya uwi menghasilkan tekstur yang kurang renyah dan mengalami perubahan warna karena proses pencoklatan. Tujuan penelitian ini adalah mengetahui pengaruh kombinasi perlakuan konsentrasi kalsium klorida (CaCl2) dan lama blanching terhadap sifat kimia, fisik dan organoleptik fries uwi putih (Dioscorea alata). Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor yaitu konsentrasi kalsium klorida (CaCl2) (0, 1, dan 2%) dan lama blanching (3, 6, dan 9 menit). Data dianalisis menggunakan metode analisis ragam (ANOVA) dan dilanjutkan dengan uji lanjut BNT 5%. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Perlakuan terbaik diperoleh pada kombinasi perlakuan konsentrasi kalsium klorida (CaCl2) 2% dan lama blanching 6 menit dengan kadar air 40.76%; kadar pati 26.14%; kadar lemak 19.62%; kadar protein 2.78%; kadar abu 1.09%; tekstur 5.97 N; kecerahan (L*) 63.7; kemerahan (a*) 1.34; kekuningan (b*) 15.41; nilai organoleptik rasa 2.77; aroma 3.5; warna 3.43; tekstur 2.93; dan kenampakan 3.17

Bu çalışmanın amacı farklı oranlardaki (%2,5, 5, 7,5 ve 10) salep ilavesinin, sucuğun fermantasyon ve depolama dönemlerinde (5., 10., 20. ve 30. gün) fizikokimyasal, tekstürel ve duyusal özellikleri üzerine etkisini belirlemektir. Araştırma sonuçları tüm sucuk gruplarında fermantasyon ve depolama süresince TBARS değerlerinin kademeli olarak arttığını göstermiştir. Ancak %10 oranında salep ilavesi ile üretilen sucuklarda fermantasyon sonrasında ve depolama süresince kontrol grubuna kıyasla daha düşük TBARS değerleri tespit edilmiştir. Ayrıca sucuk formulasyonunda salep kullanımının pH değerlerinde düşüşe neden olduğu belirlenmiştir. Fermantasyon ve depolama süresince, en yüksek L* değerleri %10 oranında salep ilavesi yapılan sucuk örneklerinde tespit edilmiştir. Sucuk formulasyonunda kullanılan salep oranının arttırılmasının sucuk örneklerinde tespit edilen sertlik değerlerini ve kül miktarını arttırdığı, nem miktarını ise azalttığı saptanmıştır. Bu çalışmanın sonuçları sucuk üretiminde salep kullanımının et endüstrisi tarafından ürün raf ömrü ve kalite parametrelerine katkı sağlamak amacıyla kullanılabileceğini göstermiştir.

In this study, the effect of vacuum cooking conditions (temperature and time) on the color, textural, microstructural and sensory quality of beef samples was investigated. In order to determine the optimum cooking temperature (60-90°C) and time (80-120 min) for beef, an optimization study was carried out following Central Composite Rotatable Design (CCRD). The optimum vacuum cooking condition was selected as 85.6°C of cooking temperature and 106.6 min of cooking time targeting maximum chewiness (textural quality), minimum shear force (textural quality) and maximum sensory overall acceptance attributes. Considering the color values of crust and inner parts of beef samples, an insignificant difference was observed among cooking temperatures and times. However, Warner Bratzler shear force values decreased with an increase in cooking temperature. Moreover, higher cooking temperature and longer cooking time resulted in superior sensorial properties in terms of overall acceptance scores. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to increase the dietary fiber, fat, mineral and protein contents of the noodles produced by the use of melon seed powder (MSP) in different levels (10%, 20%, 30% and 40%), to emphasize the importance of waste assessment and to give functional properties to the noodle. With the addition of MSP compared to control noodles, protein (12.34-16.71%), total dietary fiber (4.03- 10.17%), fat (3.76-19.12%) and mineral content of noodles changed significantly. The use of MSP decreased the brightness of the noodles but increased the redness and yellowness color values. As the level of MSP increases, the amount of substance passing into the water was increased. The highest score for noodles in terms of sensorial properties were observed in control, while the lowest score is 40% MSP added noodles. The most desired formulation in the application was the formulation containing 10% MSP. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, pumpkin (Cucurbita pepo L.), which is usually produced for its seeds, was used for production of whole pumpkin powder directly incorporated into biscuit formation. Fiber, protein and ash content of pumpkin powder are determined 13.4%, 8.5% and 4.7% (dry basis), respectively. Pumpkin powder was added into the dough by means of displacement with the wheat flour at rates of 15%, 30% and 45% during biscuit production. Firmness, work of shear, stickiness and work of adhesion were examined after adding pumpkin flour to biscuit dough at different rates and an increase of firmness, work of shear, stickiness and work of adhesion were recorded as 58.9%, 72.4%, 52.1%, and 29.4%, respectively. A decrease of 24.8% in thickness and 22.7% in volume were observed as the amount of pumpkin flour increases. When the color values were examined, darker biscuits were obtained compared to the control biscuit. Approximately an increase of 232.6% in ash content in biscuits was observed. Biscuits adding pumpkin powder had 58.4% more moisture content than the control biscuit. While decrease of hardness and toughness were observed as 82.3% and 85.4%, respectively, a significantly change of brittleness value was not observed. Biscuits were evaluated in the sensory analysis in terms of crust color, inner color, homogeneity and size of pore, taste, odor, softness, and dissolve in the mouth and greasy feeling in the mouth. According to the results of sensory analysis, biscuits that 45% pumpkin powder was added was the highest rated. According to the study, positive effects were obtained in terms of nutritional properties and favorable results were also found in texture and color of biscuits that pumpkin powder was added. These findings were also supported by the results of sensory analysis.

Edible film and coatings have been used in the purpose of packaging products in the food industry in order to protect products against exterior factors, extend shelf life and increase quality. The apple is coated with edible coating (5% propolis and 95% wax) and the effect on the organisms that can consume the coating as nutrients is tried to be determined. For this purpose, apple slices were covered with beeswax and propolis, model organism larvae Drosophila melanogaster Meigen (1830) were inoculated on the coating and life-development was followed, and texture analysis was performed in male and female individuals. Feeding the insect with edible coating (KE) and non-(KUE) apples delayed development times by approximately one day. It was observed that the hardness of the mature individuals fed with KUE was more than the ones in the experimental group. It is thought that the use of this coating is suitable for use as environmentally friendly, since it will not harm other creatures when the product is thrown into the nature after feding. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Soil Science & Plant Nutrition / Toprak Bilimi ve Bitki Besleme Dergisi is the property of Soil Science Society of Turkey and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, it is aimed to determine the physical changes, occurring during the storage of the breads produced with different particle size of flours and kinetic modelling of staling. The farinograph and extensograph tests of the doughs indicated that reducing the particle size of flours improved the rheological properties of the dough. According to color results, the L* brightness of the bread crust ranged from 39.83 to 53.28 and the lowest value was determined in the bread produced by fine milled wheat flour. As a result of the texture profile analysis, the hardness values of the breads increased approximately 2.7 times and the highest increase was detected in the bread samples produced from fine milled wheat flour. Moisture loss during storage were 14.92, 0.53 and 6.72% for the control sample, breads produced with flour particle size of 150-250 p and <150 p, respectively. Avrami kinetic model suggested that the highest n value with 1.85 and the lowest k value with 0.13 were obtained from the bread samples produced with low particle size flours. [ABSTRACT FROM AUTHOR]

Demand for functional foods has increased with the increasing consumer orientation towards healthy products for a better quality of life. For this reason, innovation studies are being made intensively in the formulation of various products in the food sector. In this study, it was aimed to investigate the effect of gelatin, sugar and inulin ratios on the textural and sensory properties of jelly type soft candy. As a result of the texture analysis, it was understood that increasing the amount of gelatin is the most important parameter which increases the hardness and reduces adhesive adhesion. When the results of texture analysis were evaluated, it was concluded that the amount of inulin increased adhesiveness. Inulin analyses have shown that the results are compatible with the theoretical expected amount of inulin and there is no loss of inulin in the production conditions. According to the results, it was understood that the appreciation of sensory hardness directly affects the general appreciation. The results of this research show that if sweetness optimization is done, an alternative and delightfully consumed jelly type soft confectionery product with functional properties can be produced by using inulin instead of sugar in the formulation. [ABSTRACT FROM AUTHOR]

In this study, the effect of different chestnut roasting temperatures and times on the physical, textural and sensory properties of cocoa chestnut cream as a new product was investigated. Two different chestnut roasting temperatures (150 and 200 °C) and times (20 min and 40 min) were studied in laboratory scale model production. As the chestnut roasting temperature increased, accelerated oil separation, spreadability, stickiness, a*, b*, and ΔE* values increased, while water activity level, L* values and colour-appearance score decreased. It was observed that the temperature and time of chestnut roasting did not have a significant effect on taste-aroma score, but has a significant effect that do not show a specific trend on body-texture score. As a result, it was concluded that the product with the most suitable properties was the cocoa chestnut cream produced from the chestnut roasting at 200 °C for 40 minutes. [ABSTRACT FROM AUTHOR]

The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics of traditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle dough formulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of 91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of the samples were in the range of 8.817-9.909% and decreased significantly (p<0.05) with the addition of apple fiber. Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmness value of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiber concentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with the enrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples (p>0.05). Results indicated that innovative noodles could be produced by using apple fiber. [ABSTRACT FROM AUTHOR]