Study of the enzymatic activity of polyphenol oxidase on chemical and sensory properties of noodles produced from some varieties of Syrian durum wheat

Abstract

Flour was produced from some varieties of Syrian durum wheat (Douma 1, Sham 7, Sham 9, Bohouth 5, Bohouth11) with specific extraction rates (70%, 80%, 90%, 100%) and then noodles were made from this flour, after which it was discouraged the action of the polyphenol oxidase enzyme was by adding ascorbic acid to the flour and the noodles were re-manufactured from it, in order to study the effect of the activity of this enzyme on some chemical and sensory properties of this product, and to determine the optimal type for manufacturing noodles and the optimal extraction rate.It was found that the inhibition of polyphenol oxidase enzyme gives better results for the noodles processed from the studied durum wheat cultivars.The study showed that the moisture content increases with the increase in the extraction rate, and decreases after inhibiting the PPO enzyme, and the inhibition of the PPO enzyme has a positive effect in reducing the wastage percentage of cooked noodles, and reducing the percentage of fat in the resulting fried noodles.Inhibition of PPO enzyme significantly affected some sensory characteristics such as taste, color and size when boiling.Finally, it was found that the best produced noodles were at an extraction rate of 80%, and the most appropriate type of noodles was douma 1