In this study, physical (cooking time, water ab-sorption, cooking loss and color), chemical (proximate composition, pH, total phe-nolic content, mineral mat-ter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhe-siveness) and sensory (col-or, taste, flavor, appearance, hardness, adhesiveness and overall acceptability) attrib-utes were determined in dif-ferent types of noodles pro-duced from siyez wheat flour, kale powder and chia seed mucilage. Results were statistically evaluated using SAS software. The optimal cooking time for the noo-dles were 20 min and cook-ing loss varied between 8.36-12.22%. Kale powder and chia mucilage addition decreased L* and a* values of the noodles. Ash, crude fiber, mineral matter and total phenolic contents of the noodles were higher and fat contents of the noodles were lower than the control sample. Hardness and adhe-siveness of the noodles were decreased by addition of the kale powder at 10%. The noodles with higher hard-ness and lower adhesiveness were preferred by the panel-ists in sensory evaluation. Increasing the kale powder level in the noodle formula-tion from 5% to 10% result-ed in higher color scores. However, the control sam-ple was the most preferred sample in terms of taste.

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In this study, blueberry fruit, which is consumed joyfully, was coated with edible coating material ( Semperfresh TM ) and stored for 15 days at 4 °C. Antioxidant properties and some physical properties were determined after harvest 5 with days intervals (0, 5th, 10th, 15th days). In uncoated fresh fruits, the amount of dry matter soluble in water was determined as 13.22%, pH 3.41, titratable acidity 1.01%, reducing sugar 8.54g/100g, saccharose 0.17g/100g, total sugar 8.72g /100g, vitamin C 20.37mg/100g, L value 27.09, vitamin A value 0.18, vitamin B value 0.60, total phenolic content 2398.65 mg gallic acid/100g dry weight, DPHH radical scavenging activity (IC 50 value) 0.24 and, ABTS radical scavenging activity (IC 50 value) 7.61.Coating with Semperfresh TM was statistically significantly effective over the identified parameters in blueberry fruit (P< 0.01). When all parameters were examined in the study, it was seen that blueberry fruit lost less weight as a result of 15-day storage at 4°C when coated with Semperfresh TM . The amount of ascorbic acid could be determined up until the 10th day.