Utilization of buckwheat flour in gluten-free egg noodle production

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dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T17:28:25Z
dc.date.available2020-03-26T17:28:25Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBuckwheat, pseudo-cereal, has an important role in celiac diets due to being gluten free. Egg noodle, eriste, is a widely consumed traditional cereal product in Turkey. In this research gluten-free egg noodles were made with buckwheat flour, rice flour and corn starch at a ratio of 20:40:40 or 30:35:35 and with 3% xanthan gum, 20% whole egg and 0.5% salt. Control noodle was prepared with wheat flour, egg and salt. Cooking quality (weight and volume increase, cooking loss), chemical composition (ash, protein, cellulose, crude fat, phytic acid, Ca, Mg, K, P, Fe and Zn contents), color values (L, a and b) and sensory properties (color, taste, stickiness, firmness and overall acceptability) of gluten-free noodles were evaluated and compared with control samples. Noodles containing 30% buckwheat flour gave the highest weight and volume increase in all samples. Cooking loss of gluten-free noodles containing buckwheat flour was higher than that of control sample. Ash, crude fat and phytic acid contents of noodles were significantly (p<0.05) affected by formulation type and increased with buckwheat flour addition. Especially K and Mg contents were higher in gluten-free noodle containing 30% buckwheat flour. Dark color of buckwheat flour significantly (p<0.05) affected the color values of gluten-free noodles and decreased the lightness (L) of noodles. As the buckwheat flour addition ratio increased in gluten-free noodle formulation, redness (a) values increased. Noodles with 20% buckwheat flour received the highest taste score in all noodle samples. Overall acceptability scores of control and gluten-free noodle with 20% buckwheat flour were found statistically similar.en_US
dc.identifier.endpage115en_US
dc.identifier.issn1459-0255en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage113en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22776
dc.identifier.volume6en_US
dc.identifier.wosWOS:000255178500019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWFL PUBLen_US
dc.relation.ispartofJOURNAL OF FOOD AGRICULTURE & ENVIRONMENTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectbuckwheaten_US
dc.subjectgluten-freeen_US
dc.subjectnoodleen_US
dc.subjectcornen_US
dc.subjectriceen_US
dc.subjectxanthan gumen_US
dc.titleUtilization of buckwheat flour in gluten-free egg noodle productionen_US
dc.typeArticleen_US

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