The Role of Spices on Physicochemical Properties, Polyphenols, Fatty Acid and Mineral Profiles and Sensory Evaluations of Dough Fried in Sunflower Oil

ABSTRACT In this study, the physicochemical and bioactive properties, mineral contents, and sensory properties of the roll “Pişi” obtained by frying wheat flour dough with different spices in sunflower oil were determined by spectrophotometric, chromatographic, and sensory methods. The moisture contents of fried roll (Pişi) samples were reported to be between 16.67 (control) and 35.39 g/100 g (turmeric). L * values of roll samples varied between 55.84 and 63.71. a * and b * values of roll samples were equal to 0.50–2.83 and 17.82–48.13, respectively. The highest L * and b * values and the lowest a * value were observed in fried rolls containing turmeric. Total phenolic and flavonoid amounts of fried roll samples prepared with coriander, ginger, and turmeric spices in certain proportions were altered to be between 46.83 (coriander) and 67.38 mg GAE/100 g (turmeric) and 1.24 (control) and 59.52 mg/100 g (turmeric), respectively. Antioxidant activities of fried roll samples were assessed to be between 10.10 (control) and 10.52 mmol/kg (turmeric). The highest fatty acid assigned in the oils extracted from the fried roll samples was linoleic acid. The element found in the highest amounts in the fried roll (Pişi) samples was K, followed in descending order by P, S, Mg, Ca, and Mn. P amounts of fried roll “Pişi” samples were measured between 799.45 (coriander) and 949.08 (ginger). As a result of the evaluation of the fried roll samples by the panelists, roll with coriander was the most liked, followed by roll with ginger and turmeric and the control sample, respectively.