Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders

Öznur Eymir; Tekmile Cankurtaran Kömürcü

doi:10.18016/ksutarimdoga.vi.1938397

EN TR

Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders

Öz

The growing demand for functional foods has stimulated interest in the incorporation of vegetable-based ingredients into cereal products. In this study, the effects of white zucchini, dark zucchini, and pumpkin powders at different substitution levels (0–20%) on the color, cooking quality, antioxidant capacity, and total phenolic content (TPC) of noodles were investigated. Results showed that vegetable type, substitution level, and their interaction significantly affected all quality parameters (p < 0.001). Lightness decreased with increasing substitution levels in zucchini samples, whereas pumpkin enhanced b* and color intensity due to its carotenoid-rich composition. Cooking quality analysis revealed that water absorption and volume expansion increased with substitution level, while cooking loss also increased due to gluten network weakening. Firmness initially increased at low substitution levels but decreased at higher levels, particularly in pumpkin samples. Antioxidant analyses (DPPH, FRAP and CUPRAC) and TPC values increased significantly with vegetable powder incorporation, with white zucchini showing the highest antioxidant potential. However, thermal processing reduced antioxidant values, indicating partial degradation and leaching of phenolic compounds. Overall, the findings indicate that vegetable powders can be successfully utilized as functional ingredients in noodle formulations. Among the tested formulations, moderate substitution levels (10–15%) provided the most favorable balance between technological quality and functional enhancement.

Anahtar Kelimeler

Destekleyen Kurum

The authors received no financial support for this study.

Etik Beyan

This study does not involve human or animal subjects; therefore, ethical approval was not required. All experimental procedures were conducted in accordance with scientific and ethical standards.

Teşekkür

The authors would like to thank the laboratory staff for their technical support.

Kabak (Cucurbita pepo L.) ve Balkabağı (Cucurbita maxima) Tozları ile Zenginleştirilmiş Eriştelerin Teknolojik ve Fonksiyonel Özellikleri

Öz

Fonksiyonel gıdalara yönelik artan talep, tahıl bazlı ürünlerde sebze kaynaklı bileşenlerin kullanımına olan ilgiyi artırmıştır. Bu çalışmada, farklı ikame oranlarında (%0–20) kullanılan beyaz kabak, koyu kabak ve balkabağı tozlarının eriştelerin renk, pişirme kalitesi, antioksidan kapasite ve toplam fenolik madde (TFM) içeriği üzerindeki etkileri incelenmiştir. Elde edilen sonuçlar, sebze türü, ikame oranı ve bunların etkileşiminin tüm kalite parametrelerini anlamlı düzeyde etkilediğini göstermiştir (p<0.001). Kabak örneklerinde ikame oranı arttıkça açıklık (L*) değeri azalırken, balkabağı karotenoidce zengin yapısı nedeniyle b* değeri ve renk yoğunluğunu artırmıştır. Pişirme kalitesi analizleri, ikame oranı arttıkça su absorpsiyonu ve hacim artışının yükseldiğini, ancak gluten ağının zayıflamasına bağlı olarak pişirme kaybının da arttığını ortaya koymuştur. Sertlik, düşük ikame oranlarında artış göstermiş, ancak özellikle balkabağı örneklerinde yüksek oranlarda azalmıştır. Antioksidan analizleri (DPPH, FRAP ve CUPRAC) ile TFM değerleri sebze tozu ilavesiyle önemli ölçüde artmış, en yüksek antioksidan potansiyel beyaz kabakta gözlenmiştir. Bununla birlikte, ısıl işlem antioksidan değerlerde azalmaya neden olmuş, fenolik bileşiklerin kısmen degradasyonuna ve pişirme ortamına geçişine yol açmıştır. Genel olarak bulgular, sebze tozlarının erişte formülasyonlarında fonksiyonel bileşen olarak başarıyla kullanılabileceğini göstermiştir. İncelenen formülasyonlar arasında %10–15 ikame düzeyleri, teknolojik kalite ile fonksiyonel özellikler arasında en uygun dengeyi sağlamıştır.

Anahtar Kelimeler

Destekleyen Kurum

Bu çalışma için herhangi bir finansal destek alınmamıştır.

Etik Beyan

Bu çalışma insan veya hayvan denekleri içermemektedir; bu nedenle etik kurul izni gerekmemektedir. Tüm deneysel işlemler bilimsel ve etik kurallara uygun olarak yürütülmüştür.

Teşekkür

Yazarlar, teknik desteklerinden dolayı laboratuvar çalışanlarına teşekkür eder.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Özellikleri

Bölüm

Araştırma Makalesi

Yazarlar

Öznur Eymir
0000-0001-8023-4250
Türkiye

Tekmile Cankurtaran Kömürcü ^*
0000-0001-7281-209X
Türkiye

Erken Görünüm Tarihi

7 Kasım 2026

Yayımlanma Tarihi

-

Gönderilme Tarihi

27 Nisan 2026

Kabul Tarihi

23 Haziran 2026

Yayımlandığı Sayı

Yıl 2026 Sayı: Advanced Online Publication

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1938397

IZ

https://izlik.org/JA86YP57XP

Kaynak Göster

RIS / Bibtex

APA

Eymir, Ö., & Cankurtaran Kömürcü, T. (2026). Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, Advanced Online Publication. https://doi.org/10.18016/ksutarimdoga.vi.1938397

AMA

1.Eymir Ö, Cankurtaran Kömürcü T. Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 2026;(Advanced Online Publication). doi:10.18016/ksutarimdoga.vi.1938397

Chicago

Eymir, Öznur, ve Tekmile Cankurtaran Kömürcü. 2026. “Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, sy Advanced Online Publication. https://doi.org/10.18016/ksutarimdoga.vi.1938397.

EndNote

Eymir Ö, Cankurtaran Kömürcü T (07 Kasım 2026) Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi Advanced Online Publication

IEEE

[1]Ö. Eymir ve T. Cankurtaran Kömürcü, “Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders”, Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, sy Advanced Online Publication, Kas. 2026, doi: 10.18016/ksutarimdoga.vi.1938397.

ISNAD

Eymir, Öznur - Cankurtaran Kömürcü, Tekmile. “Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. Advanced Online Publication (07 Kasım 2026). https://doi.org/10.18016/ksutarimdoga.vi.1938397.

JAMA

1.Eymir Ö, Cankurtaran Kömürcü T. Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 2026. doi:10.18016/ksutarimdoga.vi.1938397.

MLA

Eymir, Öznur, ve Tekmile Cankurtaran Kömürcü. “Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, sy Advanced Online Publication, Kasım 2026, doi:10.18016/ksutarimdoga.vi.1938397.

Vancouver

1.Öznur Eymir, Tekmile Cankurtaran Kömürcü. Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 07 Kasım 2026;(Advanced Online Publication). doi:10.18016/ksutarimdoga.vi.1938397

Technological and Functional Properties of Noodles Enriched with Zucchini (Cucurbita pepo L.) and Pumpkin (Cucurbita maxima) Powders

Öz

Anahtar Kelimeler

Destekleyen Kurum

Etik Beyan

Teşekkür

Kabak (Cucurbita pepo L.) ve Balkabağı (Cucurbita maxima) Tozları ile Zenginleştirilmiş Eriştelerin Teknolojik ve Fonksiyonel Özellikleri

Öz

Anahtar Kelimeler

Destekleyen Kurum

Etik Beyan

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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