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Journals / Gıda / 2018 / Cilt: 43 - Sayı: 2

DETERMINATION OF PHYSICOCHEMICAL, SENSORY, COOKING PROPERTIES AND FATTY ACID COMPOSITION OF NOODLES ENRICHED WITH FLAXSEED

KETEN TOHUMU İLE ZENGİNLEŞTİRİLMİŞ ERİŞTELERİN FİZİKOKİMYASAL, DUYUSAL, PİŞME ÖZELLİKLERİ VE YAĞ ASİDİ KOMPOZİSYONUN BELİRLENMESİ

Ferhat YÜKSEL
Havva Buse AKDOĞAN
Sümeyye ÇAĞLAR
Journal
Gıda
Pages
222–230
Publication Date
2018-02-20
DOI
—
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AI Summary & Key Takeaways

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

No significant difference was determined for the smell/taste and overall acceptability scores of the noodle samples containing flaxseed (P> 0.05) while there was significant difference between control sample and others (including flaxseed) (P< 0.05).

📌 3 Key Takeaways

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Objective & Hypothesis:The aim of this study was to investigate some physicochemical, cooking and sensory characteristics as well as fatty acid composition of traditional homemade noodles enriched with flaxseed at three different concentrations (0, 10, 15 and 20 % w/w).
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Key Findings & Data:Moisture contents of the samples were in the range of 8.81-12.93 % and decreased significantly (P< 0.05) with the addition of flaxseed.
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Conclusion & Impact:No significant difference was determined for the smell/taste and overall acceptability scores of the noodle samples containing flaxseed (P> 0.05) while there was significant difference between control sample and others (including flaxseed) (P< 0.05).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Ev tipi erişte · keten tohumu · yağ asitleri

Abstract

The aim of this study was to investigate some physicochemical, cooking and sensory characteristics as well as fatty acid composition of traditional homemade noodles enriched with flaxseed at three different concentrations (0, 10, 15 and 20 % w/w). Following shaping of the enriched noodle doughs, the samples were dried and analyses were conducted. Moisture contents of the samples were in the range of 8.81-12.93 % and decreased significantly (P< 0.05) with the addition of flaxseed. Minimum and maximum α- linolenic acid levels were 53 % and 2.3 %, as determined in the control sample and the noodle enriched with 20% flaxseed, respectively. No significant difference was determined for the smell/taste and overall acceptability scores of the noodle samples containing flaxseed (P> 0.05) while there was significant difference between control sample and others (including flaxseed) (P< 0.05). Cooking times of the samples decreased significantly (P< 0.05) by flaxseed incorporation while the cooking loss of samples did not significantly change (P> 0.05). In this study, healthier noddle was produced using flaxseed.

Özet

Bu çalışmanın amacı farklı konsantrasyonlarda (% 0-10-15-20) keten tohumu ile zenginleştirilmiş geleneksel ev tipi eriştelerin yağ asidi bileşiminin yanında bazı fizikokimyasal, pişme ve duyusal karakteristiklerini araştırmaktır. Zenginleştirilmiş erişte hamuruna şekil verilmesini takiben örnekler kurutulmuş ve analizleri gerçekleştirilmiştir. Örneklerin nem içerikleri % 8.81-12.93 aralığında değişmiş ve keten tohumu ilavesiyle önemli bir azalma bulunmuştur (P< 0.05). % 20 keten tohumu ile zenginleştirilmiş erişte ve kontrol örneğinde belirlenen maksimum ve minimum α-linolenik yağ asidi içeriği sırasıyla % 53 ve % 2.3 tür. Keten tohumu içeren erişte örneklerin tat/koku ve genel beğeni testleri arasında önemli bir farklılık tespit edilmemişken (P> 0.05) kontrol örnek ve diğerleri (keten tohumu içeren) arasında önemli bir farklılık belirlenmiştir (P< 0.05). Örneklerin pişme süreleri keten tohumu artışı ile birlikte önemli oranda azalırken (P< 0.05) suya geçen madde miktarı anlamlı bir biçimde değişmemiştir (P> 0.05). Bu çalışma da keten tohumu kullanılarak daha sağlıklı bir erişte üretilmiştir.

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Cite This Article

YÜKSEL, F., AKDOĞAN, H. B., ÇAĞLAR, S. (2018). DETERMINATION OF PHYSICOCHEMICAL, SENSORY, COOKING PROPERTIES AND FATTY ACID COMPOSITION OF NOODLES ENRICHED WITH FLAXSEED. Gıda, Cilt: 43 - Sayı: 2, 222–230. https://ajindex.com/articles/39219

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