Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

• Published in: International Journal of Secondary Metabolite
• Main Authors: YALÇIN, Seda, MADEN, Besim
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: İzzet KARA 2017
• Subjects: Poppy seed,Noodle,Phenolic; yellow poppy
• Online Access: https://dergipark.org.tr/tr/pub/ijsm/issue/32131/373459; https://doi.org/10.21448/ijsm.373459

The objective of this study is the production of noodleincluding ground yellow poppy seed which has phenolic compounds. Phenolic compoundshave antioxidant activity. According to the researches, these compounds reduce riskof many diseases like cancer. In this study,ground yellow poppy seed (purchased from Afyon) was added to the noodle formulationat the ratios of 5% and 10%. Flour used in the production was obtained by millingof two wheat variety (Kunduru and Altıntas). The control sample was noodle sampleincluding no ground yellow poppy seed. After production, quality characteristics,total phenolic content and color values of noodle samples were analyzed. Qualitycharacteristics of noodle samples made from Kunduru wheat flour were higher thanthat of noodle samples made from Altıntas wheat flour. Ground yellow poppy seedaddition caused dark color at the noodle samples. Control samples had higher qualitycharacteristics compared to noodle samples including ground yellow poppy seed. Higherphenolic content was observed for noodle samples including ground yellow poppy seed.