Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Abstract This study aims to investigate the possible usages of terebinth as a functional additive in noodle formulation. For this purpose, raw terebinth and roasted terebinth in different temperatures (100 °C, 125 °C, 150 °C, 175 °C and 200 °C) were added to the formulation at rates of 0%, 10%, 20% and 30% to produce noodles. According to the results of this study, the use of terebinth in the noodle formulation decreased the amount of phytic acid in the noodles while it significantly increased the amount of ash, protein, fat, total dietary fiber, total phenolic content and antioxidant (p