Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

• Main Authors: Seda Yalçın, Besim Maden
• Format: Article
• Language: English
• Published: International Journal of Secondary Metabolite 2017-12-01
• Series: International Journal of Secondary Metabolite
• Subjects: poppy seed; noodle; phenolic
• Online Access: https://dergipark.org.tr/tr/pub/ijsm/issue/32131/373459?publisher=ijate

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 Altıntas). 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 Altıntas 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.