Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle

Corchorus olitorius, known as molokhia, is a good source of protein, which makes it a cheap and high quality food material. Molokhia could be dried to obtain a new functional food ingredient. In this study, molokhia powders dried by different methods (oven, tray, microwave and vacuum drying) were used in erişte with 2.5, 5, 7.5 and 10% substitution ratios. Physical, chemical, sensory properties and cooking quality of erişte samples were investigated. Molokhia powder substitution led to an increase in the ash, crude fat and protein contents of erişte samples. Substitution ratio of 2.5% provided higher quality on the color, firmness and cooking quality properties. As the substitution ratio increased from 0% to 10%, the total polyphenolic content of erişte samples increased from 100.26 mg GAE/kg to 245.68 mg GAE/kg. Similarly, the DPPH radical scavenging activity of samples increased from 10.05% to 76.92%. Microwave drying has provided better color values and higher ash, crude fat and crude protein contents in erişte. Consequently, the nutritional properties of a traditional type of product, erişte was improved with molokhia powder substitution. Microwave drying was successfully applied to obtain high quality molokhia powders.