Effects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodle

Basit Öğe Kaydı
dc.contributor.authorDemi, Berat
dc.contributor.authorBilgiç, Nermin
dc.contributor.authorElgün, Adem
dc.contributor.authorDemi, M. Kürşat
dc.date.accessioned2020-03-26T17:48:07Z
dc.date.available2020-03-26T17:48:07Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, raw and cooked chickpea flours (CPF) were used in eriste formulation at different levels (10, 20, 30, 40 and 50% w/w) with and without whole egg addition. Some selected properties of eriste, such as, color, weight and volume increase, cooking loss, ash, protein, minerals, phytic acid (PA) contents, and sensory properties were determined. Eriste containing cooked CPF without egg showed the darkest color. While egg addition improved the cooking quality, CPF over 20% addition level decreased weight and volume increase values significantly (p<0.05). Ash, protein, Ca, K and P contents increased with egg addition, and increasing amount of CPF. Usage of cooked CPF decreased the PA content from 376.4 to 320.2 mg/100 g. However, CPF substitution increased the PA content up to 515.3 mg/100 g. Eriste made with 30-40% raw CPF and egg showed the highest overall acceptability score. As a result, raw CPF at a level of 20-30% with egg combination can be used in eriste formulation for nutritional enrichment with minimum adverse affect on color and technologic properties.en_US
dc.identifier.citationDemi, B., Bilgiç, N., Elgün, A., Demi, M. K., (2010). Effects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodle. Food Science and Technology Research, 16(6), 557-564. Doi: 10.3136/fstr.16.557
dc.identifier.doi10.3136/fstr.16.557en_US
dc.identifier.endpage564en_US
dc.identifier.issn1344-6606en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage557en_US
dc.identifier.urihttps://dx.doi.org/10.3136/fstr.16.557
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24829
dc.identifier.volume16en_US
dc.identifier.wosWOS:000285825000006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDemi, Berat
dc.institutionauthorBilgiç, Nermin
dc.institutionauthorElgün, Adem
dc.institutionauthorDemi, M. Kürşat
dc.language.isoenen_US
dc.publisherKargeren_US
dc.relation.ispartofFood Science and Technology Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjecteristeen_US
dc.subjectnoodleen_US
dc.subjectchickpeaen_US
dc.subjecteggen_US
dc.subjectcookingen_US
dc.subjectphytic aciden_US
dc.titleEffects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodleen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
4829.pdf
Boyut:
461.37 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği/Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu