Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of eriste, Turkish noodle

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dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T17:38:19Z
dc.date.available2020-03-26T17:38:19Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1080/09637480802446639en_US
dc.identifier.endpage80en_US
dc.identifier.issn0963-7486en_US
dc.identifier.pmid19468946en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage70en_US
dc.identifier.urihttps://dx.doi.org/10.1080/09637480802446639
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23444
dc.identifier.volume60en_US
dc.identifier.wosWOS:000272942400007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONen_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.subjecteristeen_US
dc.subjectegg-noodleen_US
dc.subjectcooking lossen_US
dc.subjectmineralen_US
dc.subjectnutritionen_US
dc.titleEffect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of eriste, Turkish noodleen_US
dc.typeArticleen_US

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