Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber

Yıl 2019, Cilt: 17 Sayı: 1, 16 - 22, 26.03.2019

Ferhat Yuksel Melek Gurbuz

https://doi.org/10.24323/akademik-gida.543992

Cited By: 2

Öz

The aim of this study
is to determine some physicochemical, textural, cooking and sensory
characteristics of traditional Turkish homemade noodles enriched with apple
fiber. Apple fiber was incorporated into the noodle dough formulation at three
different concentrations (5, 10 and 20%). Dry matter contents of the samples were
in the range of 91.80-92.93% and an increase in dry matter with the addition of
apple fiber was determined. Protein contents of the samples were in the range
of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of
apple fiber. Firmness value was determined to be 33.81 kg in the noodle
sample enriched with 20% apple fiber while the firmness value of un-enriched
one was 23.09 kg.
Color characteristics were significantly affected from the apple fiber concentration
(p<0.05). Generally, cooking properties of the samples increased
significantly in the noodles with the enrichment of apple fiber (p<0.05). No
significant difference was determined for the overall acceptability of samples (p>0.05).
Results indicated that innovative noodles could be produced by using apple
fiber. 

Anahtar Kelimeler

Turkish homemade noodle, Apple fiber, Texture, Sensory and cooking properties

Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri

Öz

Bu çalışmanın amacı, elma lifi ile
zenginleştirilmiş geleneksel Türk ev tipi eriştelerin bazı fizikokimyasal,
tekstürel, pişme ve duyusal karakteristiklerini araştırmaktır. Elma lifi üç
farklı konsantrasyonlarda (%5, 10 ve 20) erişte hamuruna ilave edilmiştir.
Örneklerin kuru madde içerikleri %91.80-92.93 arasında olup, elma lifi ilavesinin
örneklerin kuru madde içeriklerini artırdığı tespit edilmiştir. Örneklerin
protein içeriği %8.817-9.909 aralığında değişmiş ve elma lifi ilavesiyle önemli
bir azalma bulunmuştur (p<0.05). % 20 elma lifi ile zenginleştirilmiş
eriştenin sertlik değeri 33.81 kg iken kontrol (zenginleştirilmemiş) örneğinin
sertlik değeri 23.09 kg olarak belirlenmiştir. Elma lifi ilavesi renk
karakteristiklerini önemli oranda etkilemiştir (p<0.05). Genellikle,
eriştelerin elma lifi ile zenginleştirilmesi örneklerin pişme özellikleri
önemli oranda artmıştır (p<0.05). Örneklerin genel kabul edilebilirlik
parametrelerinde anlamlı bir farklılık tespit edilmemiştir (p>0.05). Bu
çalışmada elma lifi kullanılarak alternatif erişte üretilmiştir. 

Anahtar Kelimeler

Türk ev yapımı erişte, Elma lifi, Tekstür, Duyusal ve pişme özellikleri

Kaynakça

• [1] Man, L., Jia-Hui, Z., Ke-Xue, Z., Wei, P., Shi-Kang, Z., Bin, W., Yue-Jin, Z., Hui-Ming, Z. (2012). Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. Food Science Technology, 46, 23-28.
• [2] Choo, CL., Noor, A.A.A. (2010). Effects of banana flour and b-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry, 119, 34–40.
• [3] Izydorczyk, M.S., Lagasse, S.L., Hatcher, D.W., Dexter, J.E., Rossnagel, B.G. (2005). The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley. Journal of Science Food Agriculture, 85, 2094–2104.
• [4] Bin, X.F. (2008). Asian noodles: History, classification, raw materials, and processing. Food Research International, 41, 888–902.
• [5] Eyidemir, E., Hayta, M. (2009). The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle. African Journal of Biotechnology, 8, 85-90.
• [6] Mete, M., Altıner, D.D. (2018). Eriştenin farklı un katkıları ile zenginleştirilmesi. Akademik Gıda, 16(2), 252-256.
• [7] Yüksel, F., Akdoğan, H.B., Çağlar, S. (2018). Keten tohumu ile zenginleştirilmiş eriştelerin fizikokimyasal, duyusal, pişme özellikleri ve yağ asidi kompozisyonun belirlenmesi. Gida, 43, 222-230.
• [8] Anderson, J.W., Smith, B.M., Guftanson, N.S. (1994). Health benefit and practical aspects of high fiber diets. American Journal of Clinical Nutrition, 595, 1242-1247.
• [9] Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zember, M., Weisz, M., Trakhtenberg, S., Martin-Belleso,, O. (2001). Comparative content of dietary fiber, total phenolics and minerals in persimmons and apples. Journal of Agriculture Food Chemistry, 49, 952-957.
• [10] Villanueva-Suarez, M.J., Redondo-Cuenca, A., Rodríguez-Sevilla, MD., De Las, H.M. (2003). Characterization of non-starch polysaccharides content from different edible organs of some vegetables, determined by GC and HPLC: Comparative study. Journal of Agriculture Food Chemistry, 51, 5950-5955.
• [11] Kayacier, A., Yüksel, F., Karaman, S. (2014). Response surface methodology study for optimization of effects of fiber level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fiber. Food Bioprocess Technology, 7, 133–147.
• [12] Jaime, L., Mollá, E., Fernández, A., Martín-Cabrejas, M., López andreu, F., Esteban, R. (2002). Structural carbohydrates differences and potential sources of dietary fiber of onion (Allium cepa L.) tissues. Journal of Agriculture Food Chemistry, 50, 122-128.
• [13] Schneeman, B.O. (1987). Soluble vs insoluble fiber- different physiological responses. Food Technology, 47, 81-82.
• [14] Herbafood. Herbacel AQ plus, apple fiber. www.herbafood.de/eaqplus.pdf. Date November; 2002
• [15] Fernández-Ginés JM., Fernández Lopéz, J., Sayas-Barberá, E., Pérez-alvarez, JA. (2003). Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Journal of Food Science, 68, 710-715.
• [16] Figuerola, F., Hurtado, M.L., Estevez, A.M., Chiffelle, I., Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91, 395-401.
• [17] Carson, K.J., Collins, J.L., Penfield, M.P. (1984). Unrefined, dried, apple pomace as a potential food ingredient. Journal of Food Science, 59, 1213-1215.
• [18] Chen, H., Rubenthaler, L., Leung, K., Baranowski, J.D. (1988). Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran. Cereal Chemistry, 65(3), 244-247.
• [19] AOAC. (2000). Official Methods of Analysis, 17th Ed., Association of official analytical chemists, Inc., Arlington, VA.
• [20] Kawaljit, S.S., Maninder, K., Mukesh. (2010). Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties. LWT - Food Science Technology, 43, 1289-1293.
• [21] Toyokawa, H., Rubenthaler, G.L., Powers, J.R., Schanus. E.G. (1989). Japanese noodle qualities. i. flour components. Cereal Chemistry, 66, 382-386.
• [22] Ling, L., Byung-Kee, B., Zuzanna, C. (2008). Garbanzo bean flour usage in Cantonese noodles. Journal of Food Science, 63, 552-558.
• [23] Man, L., Kexue, Z., Xu, G., Wei, P., Huiming, Z. (2011). Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles. Innovative Food Science Emerging Technology, 12, 526–530.
• [24] Collins, J.L., Pangloli, P. (2006). Chemical, Physical and sensory attributes of noodles with added sweet potato and soy flour. Journal of Food Science, 62, 622-625.
• [25] Po-Hsien, L., Chien-Chun, H., Ming-Yu, Y., Chiun, C.R.W. (2012). Textural and sensory properties of salted noodles containing purple yam flour. Food Research International, 47, 223–228.
• [26] Kumar, B.S., Prabhasankar, P. (2017). Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics. Akademik Gıda, 15(3), 211-221.
• [27] Mckee, L.H., Lanter, T.A. (2000). Underutilized sources of dietary fiber: A review. Plant Foods for Human Nutrition, 55, 285–304.
• [28] Xioayan, S., Wei, Z., Yaqiong, P., Zhilu, A., Junying, C. (2013). Effects of wheat bran with different colors on the qualities of dry noodles. Journal of Cereal Science, 58, 400-407.
• [29] George, E., Inglett, Steven, C., Peterson, Craig, J. (2005). Carriere, and Saipin Maneepun. Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid. Food Chemistry, 90, 1–8.
• [30] Hyun-Jung, C., Ahra, C., Seung-Taik, L. (2012). Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle. LWT - Food Science Technology, 47, 342-347.
• [31] Staffolo, M.D., Bertola, N., Martino, M., Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14, 263–268.
• [32] Man, L., Li-Jun, L., Ke-Xue, Z., Xiao-Na, G., Wei, P., Hui-Ming, Z. (2012b). Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering, 110, 525–531.