Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Ahmet Sabri Ünsal,Mehmet Köten

doi:10.1590/fst.47120

Abstract

This study aims to investigate the possible usages of terebinth as a functional additive in noodle formulation. For this purpose, raw terebinth and roasted terebinth in different temperatures (100 °C, 125 °C, 150 °C, 175 °C and 200 °C) were added to the formulation at rates of 0%, 10%, 20% and 30% to produce noodles. According to the results of this study, the use of terebinth in the noodle formulation decreased the amount of phytic acid in the noodles while it significantly increased the amount of ash, protein, fat, total dietary fiber, total phenolic content and antioxidant (p < 0.05). In the sensory analysis, the highest score in the context of general acceptances was obtained from the sample B1 which 10% terebinth roasted at 100 °C while the lowest score belonged to the sample F3 which 30% terebinth roasted at 200 °C was added.

Highlights

Pistacia terebinthus L. is one of the 20 Pistacia species commonly found in Mediterranean and Asian countries and it is a slow growing tree
It has been concluded that the use of terebinth in noodle formulation increases especially nutritional properties and that terebinth can be a suitable component in noodle enrichment
Total Dietary Fiber (TDF), Total Phenolic Content (TPC) and antioxidant activity values of wheat flour used in noodle production were found as 1.97%, 1012.16 mgGAE/100 g and 12.92%, respectively

Summary

Introduction

Pistacia terebinthus L. is one of the 20 Pistacia species commonly found in Mediterranean and Asian countries and it is a slow growing tree. Pistacia species, which are a member of the Anacardiaceae family, contain flavonoids and other phenolic compounds. It has attracted the attention of researchers due to its antioxidant, anti-inflammatory, antipyretic and antiseptic properties and the fat content in its seeds (Göğüş et al, 2011). The ground and roasted terebinth is used in special flat bread making. In some regions it is blended with some flavors and spices to produce a mixture called “zahter” to be consumed at breakfasts. The oils obtained from the terebinth have usages in cooking (Tanker & Tanker, 1990)

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Conclusion