Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour

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dc.contributor.authorKim, Jeongeon
dc.contributor.authorMoon, Yujin
dc.contributor.authorKim, Hyungseop
dc.contributor.authorGoksen, Gulden
dc.contributor.authorKweon, Meera
dc.date.accessioned2025-03-17T12:27:46Z
dc.date.available2025-03-17T12:27:46Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractBackground and ObjectivesThis study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.FindingsThe WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.ConclusionsThis research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.Significance and NoveltyThis study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.
dc.description.sponsorshipPusan National University
dc.description.sponsorship2-Year Research Grant of Pusan National University
dc.identifier.doi10.1002/cche.10832
dc.identifier.endpage1326
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85203274715
dc.identifier.scopusqualityQ2
dc.identifier.startpage1316
dc.identifier.urihttps://doi.org/10.1002/cche.10832
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2418
dc.identifier.volume101
dc.identifier.wosWOS:001306044000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofCereal Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectfresh noodle
dc.subjectquality
dc.subjectwhole einkorn flour
dc.subjectwhole wheat flour
dc.titleQuality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour
dc.typeArticle

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