DSpace Repository

A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

Show simple item record

dc.creator OZCELIK, Muhammed Mustafa
dc.creator Ozcelik, Ayse
dc.creator AYDIN, EBRU
dc.creator Aydin, Sedef
dc.creator Turgut, Sebahattin Serhat
dc.creator AKSU, Mehmet
dc.creator Ozkan, Gulcan
dc.creator Cevik, Serife
dc.date 2023-05-01T00:00:00Z
dc.date.accessioned 2025-02-25T10:41:02Z
dc.date.available 2025-02-25T10:41:02Z
dc.identifier ec76cb6c-2f62-49ae-be66-2e3934de7692
dc.identifier 10.3390/foods12102018
dc.identifier https://avesis.sdu.edu.tr/publication/details/ec76cb6c-2f62-49ae-be66-2e3934de7692/oai
dc.identifier.uri http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/101831
dc.description <section class="html-abstract" id="html-abstract" style="max-height: 1e+06px; margin: 1em 0px 0px; text-align: justify; color: rgb(34, 34, 34); font-family: Arial, Arial, Helvetica, sans-serif; font-size: 13.2px;"><div class="html-p" style="margin: 0px; padding: 0px; max-height: 1e+06px; margin-block: 1em; margin-inline: 0px; display: inline;">The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry’s byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.</div></section><div id="html-keywords" style="margin: 5px 0px 0px; padding: 0px; max-height: 1e+06px; color: rgb(34, 34, 34); font-family: Arial, Arial, Helvetica, sans-serif; font-size: 13.2px; text-align: justify;"><div class="html-gwd-group" style="margin: 0px 0px 0.5em; padding: 0px; max-height: 1e+06px;"><div id="html-keywords-title" style="margin: 0px; padding: 0px; max-height: 1e+06px; font-weight: 700; display: inline;">Keywords:&nbsp;</div><a href="https://www.mdpi.com/search?q=valorization" style="color: rgb(79, 86, 113); line-height: inherit; max-height: 1e+06px; font-weight: 700;">valorization</a>;&nbsp;<a href="https://www.mdpi.com/search?q=pumpkin" style="color: rgb(79, 86, 113); line-height: inherit; max-height: 1e+06px; font-weight: 700;">pumpkin</a>;&nbsp;<a href="https://www.mdpi.com/search?q=okra" style="color: rgb(79, 86, 113); line-height: inherit; max-height: 1e+06px; font-weight: 700;">okra</a>;&nbsp;<a href="https://www.mdpi.com/search?q=seed" style="color: rgb(79, 86, 113); line-height: inherit; max-height: 1e+06px; font-weight: 700;">seed</a>;&nbsp;<a href="https://www.mdpi.com/search?q=noodle" style="color: rgb(79, 86, 113); line-height: inherit; max-height: 1e+06px; font-weight: 700;">noodle</a>;&nbsp;<a href="https://www.mdpi.com/search?q=optimization+with+R" style="color: rgb(79, 86, 113); line-height: inherit; max-height: 1e+06px; font-weight: 700;">optimization with R</a></div></div>
dc.language eng
dc.rights info:eu-repo/semantics/openAccess
dc.title A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds
dc.type info:eu-repo/semantics/article


Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account