Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)

Özet

In this study, physical (cooking time, water absorption, cooking loss and color), chemical (proximate composition, pH, total phenolic content, mineral matter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhesiveness) and sensory (color, taste, flavor, appearance, hardness, adhesiveness and overall acceptability) attributes were determined in different types of noodles produced from siyez wheat flour, kale powder and chia seed mucilage. Results were statistically evaluated using SAS software. The optimal cooking time for the noodles were 20 min and cooking 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 adhesiveness of the noodles were decreased by addition of the kale powder at 10%. The noodles with higher hardness and lower adhesiveness were preferred by the panelists in sensory evaluation. Increasing the kale powder level in the noodle formulation from 5% to 10% resulted in higher color scores. However, the control sample was the most preferred sample in terms of taste.