Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

Seda Yalçın,Besim Maden

doi:10.21448/ijsm.373459

Abstract

The objective of this study is the production of noodle including ground yellow poppy seed which has phenolic compounds. Phenolic compounds have antioxidant activity. According to the researches, these compounds reduce risk of many diseases like cancer. In this study, ground yellow poppy seed (purchased from Afyon) was added to the noodle formulation at the ratios of 5% and 10%. Flour used in the production was obtained by milling of two wheat variety (Kunduru and Altintas). The control sample was noodle sample including no ground yellow poppy seed. After production, quality characteristics, total phenolic content and color values of noodle samples were analyzed. Quality characteristics of noodle samples made from Kunduru wheat flour were higher than that of noodle samples made from Altintas wheat flour. Ground yellow poppy seed addition caused dark color at the noodle samples. Control samples had higher quality characteristics compared to noodle samples including ground yellow poppy seed. Higher phenolic content was observed for noodle samples including ground yellow poppy seed.

Highlights

IntroductionPoppy (papaver somniferum) is cultivated as an annual crop in some countries (China, India, Turkey) [1]
Poppy is cultivated as an annual crop in some countries (China, India, Turkey) [1]
The objective of this study was to evaluate the effect of ground yellow poppy seed addition to wheat noodle on quality characteristics, color values and total phenolic content of noodle

Summary

Introduction

Poppy (papaver somniferum) is cultivated as an annual crop in some countries (China, India, Turkey) [1]. Ozcan and Atalay [1] determined palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid in poppy seed oils. Poppy seed oils had α-tocopherol, βtocopherol and δ-tocopherol in the range of 26.8-37.2 ppm, 309.5-567.3 ppm, and 6.1-18.6 ppm, respectively. Poppy seeds had high amount of P, K, Ca, Mg, Na, and Fe [1]. Bozan and Temelli [2] demonstrated that total phenolic content of poppy seed was 930 mg/100 g. Emir et al [3] investigated sensory properties, aromatic profiles and consumer preferences of cold pressed poppy seed oils and reported that roasting before cold pressing improved sweet aromatic values and roasted samples were more liked by consumers. The yellow (produced in Afyon) roasted sample was the most preferred sample (53.55%) by consumers in all samples (white, yellow, blue)

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Results

Conclusion