Optimization of a Novel-Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties

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dc.authorid0000-0002-4075-8823
dc.contributor.authorYilmaz, Merve Silanur
dc.contributor.authorKutlu, Naciye
dc.contributor.authorSakiyan, Ozge
dc.contributor.authorIsci, Asli
dc.date.accessioned2026-02-28T12:18:01Z
dc.date.available2026-02-28T12:18:01Z
dc.date.issued2024
dc.departmentBayburt Üniversitesi
dc.description.abstractThe aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country's economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water-holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave-dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.
dc.identifier.doi10.1155/2024/8812867
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.scopus2-s2.0-105004657061
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1155/2024/8812867
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6080
dc.identifier.volume2024
dc.identifier.wosWOS:001350809900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing And Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectcharacterization
dc.subjectcornelian cherry powder
dc.subjectenriched pasta
dc.subjectmicrowave drying
dc.subjectresponse surface methodology
dc.titleOptimization of a Novel-Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties
dc.typeArticle

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