ArticleFood science & nutrition2025
Valorization of Avocado Leaf as a By-Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten-Free Erişte (Turkish Noodles).
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Wheat Flour Substitution with Sacha Inchi Tea Leaf Powder: Effects on Physicochemical Properties, Starch Digestibility, and Sensory Attributes of Cookies.Foods (Basel, Switzerland) · 2026Article
- Valorization of Avocado Leaf as a By-Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten-Free Erişte (Turkish Noodles).Food science & nutrition · 2025Article
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2 authors.
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Abstract
This study investigated the potential use of avocado leaf powder (ALP), a food waste product with high phenolic content and antioxidant capacity, in producing gluten-free Erişte (GFE). For this purpose, GFE samples were formulated by replacing rice flour with different levels of ALP (5%, 10%, and 15%) and evaluated in terms of nutritional, physicochemical, textural, and sensory properties. Increasing the ALP content in the formulations led to gradual increases in ash (0.65%-1.33%), protein (11.35%-16.04%), fat (4.09%-4.16%), total dietary fiber (1.03%-7.13%), total phenolic content (46.74-90.63 mg GAE/100 g), antioxidant capacity (27.78-50.44 mg Trolox/100 g), mineral content, hardness, chewiness, and resistant starch (2.81%-6.26%). Conversely, cooking loss (10.53%-6.47%), adhesiveness, total starch content (74.59%-65.17%), and glycemic index (82.22%-65.85%) decreased with higher ALP incorporation. The cooking process increased
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