Effects of gluten and emulsifier on some properties of eriste prepared with legume flours

Basit Öğe Kaydı
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorDemir, M. Kursat
dc.contributor.authorErtas, Nilgun
dc.contributor.authorHerken, Emine Nur
dc.date.accessioned2020-03-26T18:14:23Z
dc.date.available2020-03-26T18:14:23Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn the present study, eriste was produced from 70% coarse and fine flours of common bean/lentil+30% wheat semolina (WS) with the addition of gluten (0%, 2.5% and 5%) and sodium stearoyl 2-lactylate (SSL) (0% and 0.6%). Chemical, nutritional, and sensory properties and cooking quality of eriste samples were investigated. As coarse common bean flour (CCF) and coarse lentil flour (CLF) have higher rates for ash and protein, these parameters were also found higher in the end products prepared from CCF and CLF than those prepared from fine common bean flour (FCF) and fine lentil flour (FLF). Protein contents and in vitro protein digestibility values of eriste containing common bean flours increased with gluten addition while ash values decreased in the samples containing 5% gluten. SSL addition did not alter the chemical properties, but it increased brightness and decreased redness values of samples produced from CCF and CLF. Generally SSL addition increased weight and volume increase values of eriste samples made with all legume flours. According to the sensory analysis results, gluten addition improved the surface smoothness and appearance in samples made with CCF, FLF and CLF. Samples made from CCF and CLF were preferred to samples made from FCF and FLF with respect to taste, odor and stickiness.</.en_US
dc.identifier.doi10.3109/09637486.2010.506433en_US
dc.identifier.endpage70en_US
dc.identifier.issn0963-7486en_US
dc.identifier.issue1en_US
dc.identifier.pmid20795775en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage63en_US
dc.identifier.urihttps://dx.doi.org/10.3109/09637486.2010.506433
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26408
dc.identifier.volume62en_US
dc.identifier.wosWOS:000286634500009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherINFORMA HEALTHCAREen_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.titleEffects of gluten and emulsifier on some properties of eriste prepared with legume floursen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu