A study on quality criteria of commercial stuffed pasta (manti), as traditional food

Gokmen S., Aydin M. F., Kocabas A., Sayaslan A., Yetim H., ÇAĞLAR A. E.

INTERNATIONAL FOOD RESEARCH JOURNAL, cilt.22, sa.5, ss.2018-2024, 2015 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 5
  • Basım Tarihi: 2015
  • Dergi Adı: INTERNATIONAL FOOD RESEARCH JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2018-2024
  • Kocaeli Üniversitesi Adresli: Hayır

Özet

The stuffed pasta (manti) is one of the famous traditional foods in Turkey. Because of the increasing demand for traditional foods in the world, it is important to standardize and commercialize the traditional foods. The objective of this study was therefore to determine physicochemical (moisture content, water activity, color, water binding capacity and cooking loss) and sensory properties and mycotoxin (aflatoxin B-1, aflatoxin-total and ochratoxin-A) contents of 15 different trademarks of manti. Except for cooking loss, differences in moisture content, water activity, water binding capacity and color of the samples were found to be statistically (p<0.001) significant. Additionally, all quality criteria were determined to interact with each other. The results indicate that processing parameters and quality criteria of manti should be standardized and strictly monitored to facilitate high-quality commercial production. (C) All Rights Reserved