Merhaba Misafir

Performance of einkorn (Triticum monococcum L.) flour in the manufacture of traditional Turkish noodle

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Wheat flour used in traditional Turkish noodle formulation was replaced with einkorn wheat flour (EWF) at 0, 20, 40, 60, 80 and 100% levels. The effects of EWF on some properties of noodle samples were evaluated. The use of EWF resulted in significant increases in the ash, protein, total phenolic content and antioxidant activity of noodle (P<0.05). Volume and weight increase values increased as EWF ratio increased. The lowest cooking loss value (5.85%) was obtained in noodle containing 100 EWF%. Ca, Fe, Cu and Mg contents of noodle samples increased 1.41, 3.27, 1.45 and 2.66 times at 100% EWF compared to control sample. The use of 100% EWF decreased the taste and chewiness scores of cooked noodle. Considering the physicochemical, sensory properties and cooking quality of the samples, it can be concluded that the EWF can be used successfully up to 60% level in the Turkish noodle formulation.

Yayınlandığı Kaynak : Gıda Dergisi
  • Yıl : 2019
  • DOI : 10.15237/gida.GD19068
  • Cilt : 44
  • ISSN : 1300-3070
  • Sayı : 5
  • eISSN : 1309-6273
  • Sayfa Aralığı : 932-942
  • IO Kayıt No : 102728
  • Yayıncı : Gıda Teknolojisi Derneği