Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of eriste, Turkish noodle
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TAYLOR & FRANCIS LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, wheat flour used in eriste production was replaced with whole buckwheat flour (BWF) up to a 40% level to improve the nutritional properties of eriste. The chemical composition, phytic acid content, color values, cooking quality and sensory properties of eriste samples were determined. High levels of BWF in eriste formulation increased the ash, cellulose and fat content when compared with a control made by wheat flour. The 40% BWF supplementation instead of wheat flour decreased the starch content from 65.4% to 58.4%. Increasing the BWF level in the eriste sample resulted in an expected increase (P<0.05) in the phytic acid content and potassium, magnesium and phosphorus amounts. Significant decreases were observed in water uptake and volume increase values with BWF addition levels over 20%. BWF gave darker eriste samples in color. Eriste containing BWF up to a 25% level were appreciated by the panelists, especially in terms of overall acceptability.
Açıklama
Anahtar Kelimeler
Buckwheat, eriste, egg-noodle, cooking loss, mineral, nutrition
Kaynak
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
60
