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

KÖTEN, Mehmet; ÜNSAL, Ahmet Sabri

doi:10.1590/fst.47120

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.47120 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
noodles; noodle quality; terebinth (Pistacia terebinthus); functional food

Properties	Wheat Flour	Terebinth
Properties	Wheat Flour	A	B	C	D	E	F
Ash (%)	0.55	3.07 ± 0.04^a	3.12 ± 0.12^a	3.18 ± 0.44^a	3.27 ± 0.27^a	3.34 ± 0.09^a	3.46 ± 0.24^a
Protein (%)	10.47	10.55 ± 0.06^c	10.68 ± 0.22^bc	10.94 ± 0.25^bc	11.04 ± 0.18^bc	11.24 ± 0.47^b	11.97 ± 0.22^a
Fat (%)	1.03	41.37 ± 0.87^d	44.74 ± 0.84^c	45.22 ± 0.84^c	48.03 ± 0.90^b	49.33 ± 0.45^ab	51.11 ± 0.21^a
TDF (%)	1.97	4.28 ± 1.57^d	7.15 ± 0.07^d	13.67 ± 0.42^c	16.92 ± 0.32^bc	19.34 ± 2.35^ab	22.60 ± 3.05^a
TPC (mgGAE/100 g)	102.16	607.82 ± 51.75^b	656.91 ± 58.82^b	738.95 ± 2.57^a	756.45 ± 26.03^a	770.55 ± 7.39^a	800.55 ± 11.89^a
Antioxidant activity (%)	12.92	90.39 ± 0.32^f	91.91 ± 0.32^e	93.57 ± 0.32^d	95.08 ± 0.11^c	96.29 ± 0.11^b	98.18 ± 0.00^a
Phytic acid (mg/g)	1.74	4.48 ± 0.58^a	2.51 ± 1.19^b	1.50 ± 0.50^bc	0.91 ± 0.55^c	0.82 ± 0.20^c	0.74 ± 0.35^c
L*	96.56	16.04 ± 0.29^a	15.66 ± 0.07^a	14.34 ± 0.31^b	12.47 ± 0.51^c	9.72 ± 0.19^d	7.16 ± 0.76^e
a*	-0.53	3.82 ± 0.18^d	6.22 ± 0.61^c	7.59 ± 0.22^b	7.98 ± 0.06^ab	8.43 ± 0.80^ab	8.86 ± 0.08^a
b*	7.51	12.26 ± 0.54^b	13.60 ± 1.46^ab	13.77 ± 0.62^ab	13.99 ± 0.04^a	14.04 ± 0.06^a	14.11 ± 0.14^a

Samples	Ash (%)	Protein (%)	Fat (%)
Control	0.92 ± 0.03^h	11.36 ± 0.11^k	1.08 ± 0.09^m
A1	0.81 ± 0.00^h	11.46 ± 0.25^jk	4.42 ± 0.09^l
A2	0.95 ± 0.03^gh	11.54 ± 0.44^jk	7.26 ± 0.21^ıj
A3	1.09 ± 0.03^gh	11.58 ± 0.04^ıjk	10.33 ± 0.15^efgh
B1	1.16 ± 0.06^fgh	11.58 ± 0.37^ıjk	4.71 ± 0.03^l
B2	1.28 ± 0.04^defg	11.71 ± 0.01^hıjk	8.78 ± 1,64^hı
B3	1.50 ± 0.09^cdef	11.98 ± 0.32^fghı	11.02 ± 0.62^cdef
C1	1.28 ± 0.10^efg	11.78 ± 0.21^ghıj	5.18 ± 0.11^kl
C2	1.54 ± 0.08^bcde	12.03 ± 0.04^fgh	8.94 ± 0,95^ghı
C3	1.63 ± 0.34^bcd	12.27 ± 0.14^ef	11.92 ± 0.08^bcde
D1	1.50 ± 0.32^cdef	12.17 ± 0.34^fg	6.08 ± 0.01^jkl
D2	1.61 ± 0.30^bcde	12.64 ± 0.05^de	9.77 ± 0.08^fgh
D3	1.76 ± 0.31^abc	12.81 ± 0.31^d	12.65 ± 2.96^abc
E1	1.53 ± 0.01^cde	12.96 ± 0.23^cd	6.89 ± 0.70^jk
E2	1.73 ± 0.05^abc	13.02 ± 0.17^cd	10.58 ± 0.21^defg
E3	1.89 ± 0.12^ab	13.30 ± 0.02^bc	13.07 ± 0.13^ab
F1	1.60 ± 0.46^bcde	13.47 ± 0.42^b	7.66 ± 1.95^ıj
F2	1.77 ± 0.06^abc	14.02 ± 0.08^a	12.18 ± 0.35^abcd
F3	2.00 ± 0.11^a	14.16 ± 0.12^a	13.94 ± 0.04^a

Samples	L*	a*	b*
Control	90.90 ± 0.28^a	2.06 ± 0.08^l	14.60 ± 0.05^mn
A1	77.72 ± 0.02^b	2.73 ± 0.02^k	14.33 ± 0.25ⁿ
A2	69.32 ± 0.04^e	3.76 ± 0.02^j	16.39 ± 0.40^l
A3	59.90 ± 0.05^ı	4.81 ± 0.01^h	18.33 ± 0.12^h
B1	76.18 ± 0.11^c	2.90 ± 0.02^k	14.73 ± 0.04^m
B2	70.19 ± 0.29^e	4.24 ± 0.08^ı	17.79 ± 0.20^ı
B3	60.86 ± 0.06^ı	5.67 ± 0.02^fg	19.61 ± 0.03^g
C1	74.44 ± 0.50^d	4.00 ± 0.02^ıj	16.81 ± 0.01^k
C2	67.63 ± 0.02^f	5.46 ± 0.03^g	19.86 ± 0.06^fg
C3	54.18 ± 0.10^k	7.27 ± 0.07^e	20.37 ± 0.33^e
D1	69.63 ± 1.51^e	4.75 ± 0.01^h	17.33 ± 0.09^j
D2	56.13 ± 1.21^j	7.64 ± 0.57^de	20.20 ± 0.13^ef
D3	50.83 ± 1.64^m	7.93 ± 0.01^cd	20.97 ± 0.01^cd
E1	65.15 ± 0.04^g	5.49 ± 0.09^g	17.40 ± 0.04^j
E2	52.03 ± 0.04^l	7.92 ± 0.03^d	20.92 ± 0.01^d
E3	48.11 ± 0.02ⁿ	8.72 ± 0.04^b	21.42 ± 0.65^b
F1	63.56 ± 0.22^h	6.09 ± 0.09^f	17.67 ± 0.25^ıj
F2	49.86 ± 1.32^m	8.37 ± 0.68^bc	21.30 ± 0.04^bc
F3	43.44 ± 0.73^o	9.21 ± 0.64^a	22.27 ± 0.13^a

Samples	Cooking time (min)	Weight increase (%)	Volume increase (%)	Cooking loss (%)	TOM (%)
Control	10.50 ± 0.71^a	154.21 ± 5.27^a	9.49 ± 0.00^a	6.35 ± 0.10^ı	1.07 ± 0.00^m
A1	8.75 ± 0.35^b	146.56 ± 5.15^ab	8.86 ± 0.00^b	6.78 ± 0.18^hı	1.11 ± 0.00^lm
A2	8.25 ± 0.35^bc	143.91 ± 0.59^abc	8.54 ± 0.45^bc	7.43 ± 0.43^fghı	1.18 ± 0.00^jkl
A3	7.75 ± 0.35^cd	139.72 ± 15.10^bcde	7.91 ± 0.45^def	8.09 ± 0.10^efg	1.21 ± 0.05^hıjk
B1	7.75 ± 0.35^cd	142.57 ± 2.92^bc	8.23 ± 0.00^cd	6.97 ± 0.59^ghı	1.14 ± 0.05^klm
B2	7.50 ± 0.71^de	140.46 ± 1.52^bcd	8.07 ± 0.22^cde	7.51 ± 0.67^fghı	1.20 ± 0.14^ıjk
B3	7.50 ± 0.00^de	136.25 ± 1.42^bcdefg	7.75 ± 0.22^defg	9.02 ± 0.09^cde	1.23 ± 0.01^ghıj
C1	7.00 ± 0.00^ef	139.46 ± 0.32^bcde	8.07 ± 0.22^cde	7.08 ± 0.29^ghı	1.21 ± 0.05^hıjk
C2	7.00 ± 0.00^ef	137.26 ± 1.92^bcdefg	7.91 ± 0.45^def	7.86 ± 0.02^efgh	1.27 ± 0.00^fghı
C3	6.75 ± 0.35^fg	133.43 ± 6.18^cdefgh	7.59 ± 0.00^efgh	9.64 ± 0.86^cd	1.29 ± 0.03^efg
D1	7.00 ± 0.00^ef	138.37 ± 4.75^bcdef	7.91 ± 0.45^def	7.16 ± 0.08^ghı	1.25 ± 0.00^fghıj
D2	6.50 ± 0.71^fgh	133.62 ± 0.40^cdefgh	7.59 ± 0.00^efgh	8.14 ± 1.10^efg	1.27 ± 0.02^fghı
D3	6.25 ± 0.35^gh	130.32 ± 3.36^defgh	7.28 ± 0.45^ghı	10.02 ± 0.04^bc	1.32 ± 0.02^def
E1	6.75 ± 0.35^fg	133.24 ± 0.31^cdefgh	7.44 ± 0.22^fghı	7.50 ± 0.28^fghı	1.36 ± 0.03^cde
E2	6.50 ± 0.00^fgh	131.54 ± 2.72^defgh	7.12 ± 0.22^hıj	8.68 ± 0.09^def	1.39 ± 0.01^bcd
E3	6.25 ± 0.35^gh	128.64 ± 0.19^fgh	6.96 ± 0.00^ıjk	10.94 ± 0.91^ab	1.45 ± 0.00^ab
F1	6.50 ± 0.00^fgh	129.58 ± 9.74^efgh	7.12 ± 0.22^hıj	8.15 ± 1.32^efg	1.44 ± 0.06^bc
F2	6.50 ± 0.00^fgh	127.52 ± 0.38^gh	6.65 ± 0.45^jk	9.75 ± 1.00^bcd	1.47 ± 0.02^ab
F3	6.00 ± 0.00^h	122.99 ± 9.46^h	6.49 ± 0.67^k	11.95 ± 1.28^a	1.52 ± 0.01^a

Samples	TDF (%)	TPC (mgGAE/100 g)	Antioxidant activity (%)	Phytic acid (mg/g)	Protein digestibility (%)
Control	4.49 ± 0.02^g	147.36 ± 2.25^l	21.41 ± 0.32^l	1.57 ± 0.00^abc	79.11 ± 3.29^fghı
A1	4.54 ± 0.33^g	265.32 ± 40.50^k	32.38 ± 1.49^k	1.72 ± 0.05^a	74.39 ± 0.00^ı
A2	4.65 ± 0.04^g	380.32 ± 3.86^h	37.22 ± 1.07^ıj	1.63 ± 0.08^abc	76.46 ± 0.00^hı
A3	4.72 ± 0.48^g	518.95 ± 38.57^cd	40.85 ± 0.21^fg	1.58 ± 0.02^abc	83.96 ± 0.00^defg
B1	4.70 ± 0.06^g	306.91 ± 36.32^jk	32.98 ± 0.21^k	1.68 ± 0.01^ab	78.15 ± 0.00^ghı
B2	5.82 ± 0.72^fg	395.32 ± 77.78^gh	37.90 ± 1.39^hı	1.55 ± 0.03^abcde	81.90 ± 3.40^efgh
B3	6.90 ± 0.33^f	541.45 ± 9.96^bc	42.89 ± 0.33^de	1.53 ± 0.04^abcde	84.11 ± 3.71^defg
C1	5.76 ± 1.28^fg	323.95 ± 5.14^ıj	33.21 ± 0.11^k	1.56 ± 0.01^abcd	80.71 ± 3.80^efghı
C2	8.94 ± 2.66^e	426.23 ± 4.50^fg	39.11 ± 0.54^ghı	1.42 ± 0.01^cdef	82.48 ± 3.07^efgh
C3	10.79 ± 0.14^de	572.14 ± 1.29^ab	44.48 ± 2.14^cd	1.34 ± 0.07^defg	84.87 ± 3.33^def
D1	9.29 ± 0.93^e	362.36 ± 8.68^hı	35.85 ± 1.28^j	1.51 ± 0.02^abcde	81.39 ± 3.20^efgh
D2	12.55 ± 1.73^d	465.09 ± 4.18^ef	40.39 ± 0.43^fg	1.33 ± 0.28^efgh	83.62 ± 3.48^defg
D3	16.34 ± 0.16^bc	589.41 ± 19.29^a	45.54 ± 1.07^c	1.26 ± 0.08^fgh	85.16 ± 3.01^cdef
E1	12.06 ± 1.48^d	398.73 ± 17.68^gh	37.82 ± 1.71^hı	1.48 ± 0.10^bcdef	84.62 ± 6.47^def
E2	16.84 ± 0.33^b	473.95 ± 0.64^de	42.21 ± 3.42^ef	1.28 ± 0.01^fgh	86.28 ± 3.59^bcde
E3	19.13 ± 0.55^a	604.64 ± 0.32^a	49.47 ± 1.07^b	1.16 ± 0.01^gh	91.71 ± 3.61^ab
F1	14.62 ± 2.86^c	446.00 ± 32.46^ef	39.56 ± 0.33^gh	1.43 ± 0.20^cdef	89.38 ± 3.51^bcd
F2	17.22 ± 0.45^b	512.14 ± 3.22^cd	44.18 ± 0.22^cd	1.13 ± 0.30^gh	91.22 ± 0.00^abc
F3	20.18 ± 0.04^a	610.77 ± 7.07^a	52.12 ± 0.96^a	1.12 ± 0.32^h	95.81 ± 6.95^a

Samples	Color	Brightness	Hardness	Stickiness	Taste-aroma	Overall acceptability
Control	3.91 ± 0.02^f	4.11 ± 0.01^b	4.40 ± 0.06^d	4.17 ± 0.08^b	4.00 ± 0.00^f	4.05 ± 0.07^f
A1	3.53 ± 0.04^h	4.10 ± 0.02^b	4.62 ± 0.06^b	4.43 ± 0.02^a	4.54 ± 0.03^a	4.55 ± 0.01^a
A2	3.32 ± 0.02^ı	3.43 ± 0.02^f	4.12 ± 0.01^g	3.79 ± 0.02^g	4.21 ± 0.02^c	4.13 ± 0.03^e
A3	4.14 ± 0.03^d	3.21 ± 0.02^h	3.44 ± 0.00^k	3.54 ± 0.03^j	3.34 ± 0.01^j	3.45 ± 0.00^k
B1	3.89 ± 0.01^f	3.79 ± 0.02^d	4.65 ± 0.02^b	4.13 ± 0.02^bc	4.58 ± 0.03^a	4.57 ± 0.02^a
B2	3.68 ± 0.02^g	3.38 ± 0.06^fg	4.12 ± 0.01^g	4.09 ± 0.04^cd	3.78 ± 0.00^h	3.90 ± 0.01^g
B3	3.67 ± 0.01^g	3.33 ± 0.00^g	3.64 ± 0.03^j	3.63 ± 0.05^ı	3.57 ± 0.02^ı	3.35 ± 0.02^l
C1	4.21 ± 0.02^c	3.92 ± 0.05^c	4.76 ± 0.02^a	4.03 ± 0.04^e	4.39 ± 0.08^b	4.55 ± 0.00^a
C2	4.00 ± 0.00^e	3.47 ± 0.03^f	3.80 ± 0.07^ı	3.89 ± 0.00^f	4.14 ± 0.04^d	4.24 ± 0.02^d
C3	3.86 ± 0.03^f	3.63 ± 0.10^e	3.98 ± 0.03^h	3.45 ± 0.00^k	3.79 ± 0.02^h	3.79 ± 0.02^h
D1	4.37 ± 0.05^b	4.11 ± 0.01^b	4.35 ± 0.02^de	3.89 ± 0.01^g	4.07 ± 0.06^e	4.35 ± 0.02^c
D2	4.13 ± 0.02^d	3.68 ± 0.02^e	3.80 ± 0.03^ı	3.10 ± 0.01^m	4.22 ± 0.00^c	4.11 ± 0.00^e
D3	3.67 ± 0.01^g	3.12 ± 0.01^hı	3.46 ± 0.03^k	3.32 ± 0.02^l	3.79 ± 0.02^h	3.56 ± 0.00^j
E1	4.53 ± 0.04^a	4.37 ± 0.05^a	4.27 ± 0.06^ef	3.71 ± 0.07^h	4.23 ± 0.01^c	4.45 ± 0.01^b
E2	4.00 ± 0.00^e	3.68 ± 0.02^e	4.31 ± 0.03^ef	3.66 ± 0.01^ı	4.19 ± 0.04^cd	4.43 ± 0.02^b
E3	3.58 ± 0.03^h	3.10 ± 0.14^ı	3.20 ± 0.03^l	3.15 ± 0.05^m	3.25 ± 0.04^k	3.22 ± 0.00^m
F1	4.39 ± 0.08^b	3.81 ± 0.05^d	4.52 ± 0.05^c	4.05 ± 0.07^de	4.33 ± 0.00^b	4.21 ± 0.02^d
F2	3.68 ± 0.02^g	3.60 ± 0.06^e	4.26 ± 0.05^f	4.00 ± 0.00^e	3.90 ± 0.01^g	3.65 ± 0.03^ı
F3	2.94 ± 0.08^j	2.89 ± 0.16^j	3.70 ± 0.11^j	3.58 ± 0.03^j	3.00 ± 0.00^l	3.00 ± 0.00ⁿ

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