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Journals / Akademik Gıda / 2026 / Cilt: 16 Sayı: 1

Some Chemical and Physical Properties of Egg Pasta (Erişte) and Noodle Samples Sold in Izmir, Turkey

İzmir’de Tüketime Sunulan Çeşitli Firmalara Ait Erişte ve Noodle Ürünlerinin Bazı Kimyasal ve Fiziksel Kalite Nitelikleri

Kemal Kemahlıoğlu0000-0002-8125-6563
Kemal Demirağ0000-0001-9332-7253
Pages
60–66
Publication Date
2018-04-23
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The firmness values of cooked samples were 252.95-997.63gf and 242.20-336.91gf, respectively while the firmness of egg pastas was higher than that of noodle samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, some chemical and physical properties of egg pasta (erişte) and instant fried noodle samples of different brands available in Izmir market were determined.
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Key Findings & Data:According to results, samples of egg pasta moisture, ash, protein, fat, salt and a w varied within the range of 10.36-12.96%; 0.49-1.30%; 11.45-13.55%; 0.27-2.11%; 0.06-0.61% and 0.479-0.662, respectively.
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Conclusion & Impact:The firmness values of cooked samples were 252.95-997.63gf and 242.20-336.91gf, respectively while the firmness of egg pastas was higher than that of noodle samples.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Erişte · Noodle · Yağda kızarmış çabuk erişte

Abstract

In this study, some chemical and physical properties of egg pasta (erişte) and instant fried noodle samples of different brands available in Izmir market were determined. According to results, samples of egg pasta moisture, ash, protein, fat, salt and a w varied within the range of 10.36-12.96%; 0.49-1.30%; 11.45-13.55%; 0.27-2.11%; 0.06-0.61% and 0.479-0.662, respectively. Similarly for the samples of instant fried noodle, results were calculated as follows: 4.42-5.71% for moisture; 1.30-2.42% for ash; 9.65-10.95% for protein; 17.15-23.59% for fat; 0.36-0.58% for salt and 0.284-0.418 for a w values. Color values of egg pasta samples varied from 54.08 to 77.99 for L value; from 3.49 to 10.44 for a value; from 19.58 to 43.91 for b value, and for noodle samples L values were in the range of 70.91-75.27; a value 2.23-6.56; b value 25.48-32.34. Apparently noodles were lighter in color than egg pasta. The firmness values of cooked samples were 252.95-997.63gf and 242.20-336.91gf, respectively while the firmness of egg pastas was higher than that of noodle samples.

Özet

Bu çalışmada çeşitli firmaların erişte ve yağda kızarmış çabuk erişte (noodle) örneklerinin bazı kimyasal ve fiziksel kalite özelliklerinin araştırılması amaçlanmıştır. Çalışmada elde edilen sonuçlara göre, erişte örneklerinin değerlerinin rutubet, kül, protein, yağ, tuz ve a w değerlerinin sırasıyla %10.36-12.96; %0.49-1.30; %11.45-13.55; %0.27-2.11; %0.06-0.61 ve 0.479-0.662 aralığında, noodle örneklerinin ise rutubet %4.42-5.71; kül %1.0-2.42; protein %9.65-10.95; yağ %17.15-23.59; tuz %0.36-0.58 ve a w değerlerinin 0.284-0.418 aralığında olduğu saptanmıştır. Fiziksel özelliklerden renk değerlerinin erişte örnekleri için L 54.08-77.99; a 3.49-10.44; b 19.58-43.91 olduğu belirlenirken, noodle örnekleri için ölçülen L 70.91-75.27; a 2.23-6.56; b 25.48-32.34 renk değerleri arasında değiştiği ve eriştelere göre daha açık renkli oldukları belirlenmiştir. Pişmiş eriştelerin sertlik değerleri 252.95-997.63gf arasında değişirken, pişmiş noodle örnekleri için ölçülen 242.20-336.91gf sertlik değerine göre daha sert oldukları saptanmıştır.

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Cite This Article

Kemahlıoğlu, K., Demirağ, K. (2018). Some Chemical and Physical Properties of Egg Pasta (Erişte) and Noodle Samples Sold in Izmir, Turkey. Akademik Gıda, Cilt: 16 Sayı: 1, 60–66. https://doi.org/10.24323/akademik-gida.415890

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