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Journals / Gıda / 2019 / Cilt: 44 - Sayı: 5

PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE

GELENEKSEL TÜRK ERIŞTESI ÜRETIMINDE SIYEZ UNUNUN (Triticum monococcum L.) PERFORMANSI

Hacer LEVENT
Journal
Gıda
Pages
932–942
Publication Date
2019-08-17
DOI
—
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AI Summary & Key Takeaways

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

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Wheat flour used in traditional Turkish noodle formulation was replaced with einkorn wheat flour (EWF) at 0, 20, 40, 60, 80 and 100% levels.
📊
Key Findings & Data:The use of EWF resulted in significant increases in the ash, protein, total phenolic content and antioxidant activity of noodle (P<0.05).
💡
Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Türk eriştesi · einkorn · antioksidan

Abstract

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.

Özet

Geleneksel Türk eriştesi formülasyonunda kullanılan buğday unu, % 0, 20, 40, 60, 80 ve 100 oranında einkorn buğday unu (EBU) ile yer değiştirmiştir. EBU’nun erişte örneklerinin bazı özellikleri üzerine etkileri değerlendirilmiştir. EBU kullanımı, eriştenin kül, protein, toplam fenolik madde içeriğinde ve antioksidan aktivitede önemli (P<0.05) artışlara neden olmuştur. EBU oranı arttıkça hacim ve ağırlık artışı değerleri de artış göstermiştir. En düşük pişirme kaybı değeri (%5.85), %100 EBU içeren eriştede elde edilmiştir. Erişte örneklerinin Ca, Fe, Cu ve Mg içeriği kontrol örneğine göre %100 EBU'da 1.41, 3.27, 1.45 ve 2.66 kat artmıştır. %100 EBU kullanımı, pişmiş eriştenin tat ve çiğneme puanlarını azaltmıştır. Örneklerin fizikokimyasal, duyusal özellikleri ve pişme kaliteleri dikkate alındığında, Türk eriştesi formülasyonunda EBU'nun %60 seviyesine kadar başarıyla kullanılabileceği sonucuna varılmıştır.

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Cite This Article

LEVENT, H. (2019). PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE. Gıda, Cilt: 44 - Sayı: 5, 932–942. https://ajindex.com/articles/39085

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