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

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-09-04 DOI:10.1002/cche.10832

Jeongeon Kim, Yujin Moon, Hyungseop Kim, Gűlden Gőksen, Meera Kweon

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Abstract

Background and Objectives

This 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.

Findings

The 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.

Conclusions

This 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 Novelty

This 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.

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裸麦全粉的质量和营养特性及其与全麦面粉相比在新鲜面条生产中的适用性

背景和目的本研究调查了裸麦全粉（WEF）与全麦面粉（WWF）相比的理化特性、粒度、糊化特性、酚酸、类胡萝卜素含量以及新鲜面条的质量特性。研究结果与 WWF 相比，WEF 在所有质量特性上都表现出显著差异，这是受不同裸麦生长环境的影响。WEF1和WEF2的酚酸和类胡萝卜素含量以及抗氧化活性最高，突出了其潜在的营养价值。由 WEF3 制成的面条的质量与 WWF 相当，但其蛋白质含量和营养价值相对低于 WEF1 和 WEF2。本研究首次强调了 WEF 的营养价值和质量特性受种植区域的影响，这影响了其与 WWF 同等生产新鲜面条的适宜性。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.