KURUTMA METOTLARININ BAKLAGİL UNLU TÜRK ERİŞTE KALİTESİ ÜZERİNE ETKİLERİ

Abstract

Bu çalışmada, baklagil unları (mercimek, bakla, nohut ve fasülye), Türk eriştesi formülasyonunda buğday unu ile yer değiştirmiştir (30%, w/w). Formülasyona baklagil unları ilavesinin ve farklı kurutma koşullarının (oda, sıcak fırın ve mikrodalga) erişte örneklerinin fizikokimyasal, pişme ve duyusal özellikleri üzerine etkileri incelenmiştir. Baklagil ununun erişte formülasyonunda kullanılması, erişte numunelerinin kül, protein, yağ, Ca, Fe, Mg, Cu, toplam fenolik içerik ve antioksidan aktivitesini arttırmıştır (P <0.05). Kurutma süresini kısaltmaya ek olarak, mikrodalga kurutma diğer kurutma teknikleri arasında daha yüksek toplam fenolik içerik ve antioksidan aktivite değerleri açığa çıkarmıştır. Bakla unu hariç baklagil unları, erişte örneklerinde kabul edilebilir duyusal analiz sonuçları vermiştir. Sonuçlar, baklagil ununun erişte besinsel özelliklerini iyileştirmek için önemli bir kaynak olduğunu ve eriştenin toplam fenolik içerik ve antioksidan aktivitesini korumak için mikrodalga kurutmanın tavsiye edilebileceğini göstermiştir.

Keywords

• Erişte,baklagil,kurutma,mikrodalga,fırın

THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS

Abstract

In this study, legume flours (lentil, faba bean, chickpea and common bean) replaced wheat flour (30%, w/w) in Turkish noodle formulation.  The effects of the addition of legume flours to the formulation and the different drying conditions (room, hot oven and microwave) on the physicochemical, cooking and sensory properties of noodles were investigated. The use of legume flour in noodle formulation increased the ash, protein, fat, Ca, Fe, Mg, Cu, total phenolic content and antioxidant activity of noodle samples (P <0.05). In addition to shortening the drying time, microwave drying revealed higher total phenolic content and antioxidant activity values among other drying techniques. Legume flours, excluding faba bean, gave acceptable sensory analysis results in noodle samples. The results show that legume flour is an important source for improving the nutritional properties of noodles and microwave drying can be recommended to maintain the total phenolic content and antioxidant activity of the noodles. 

Keywords

• Noodle,legume,drying,microwave,oven

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