PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE

Year 2019, Volume: 44 Issue: 5, 932 - 942, 17.08.2019

Hacer Levent

https://doi.org/10.15237/gida.GD19068

Cited By: 4

Abstract

Wheat flour used in traditional
Turkish noodle formulation was replaced with einkorn wheat flour (EWF) at 0,
20, 40, 60, 80 and 100% levels. The effects of EWF on some properties of noodle
samples were evaluated. The use of EWF resulted in significant increases in the
ash, protein, total phenolic content and antioxidant activity of noodle (P<0.05). Volume and weight increase values increased as EWF ratio
increased. The lowest cooking loss value (5.85%) was obtained in noodle
containing 100 EWF%.  Ca, Fe, Cu and Mg
contents of noodle samples increased 1.41, 3.27, 1.45 and 2.66 times at 100%
EWF compared to control sample. The use of 100% EWF decreased the taste and
chewiness scores of cooked noodle. Considering the physicochemical, sensory
properties and cooking quality of the samples, it can be concluded that the EWF
can be used successfully up to 60% level in the Turkish noodle formulation.

Keywords

Turkish noodle, einkorn, antioxidant, total phenolic, mineral

GELENEKSEL TÜRK ERIŞTESI ÜRETIMINDE SIYEZ UNUNUN (Triticum monococcum L.) PERFORMANSI

Abstract

Geleneksel Türk eriştesi
formülasyonunda kullanılan buğday unu, % 0, 20, 40, 60, 80 ve 100 oranında
einkorn buğday unu (EBU) ile yer değiştirmiştir. EBU’nun erişte örneklerinin
bazı özellikleri üzerine etkileri değerlendirilmiştir. EBU kullanımı, eriştenin
kül, protein, toplam fenolik madde içeriğinde ve antioksidan aktivitede önemli
(P<0.05) artışlara neden
olmuştur.  EBU oranı arttıkça hacim ve
ağırlık artışı değerleri de artış göstermiştir. En düşük pişirme kaybı değeri
(%5.85), %100 EBU içeren eriştede elde edilmiştir. Erişte örneklerinin Ca, Fe,
Cu ve Mg içeriği kontrol örneğine göre %100 EBU'da 1.41, 3.27, 1.45 ve 2.66 kat
artmıştır. %100 EBU kullanımı, pişmiş eriştenin
tat ve çiğneme puanlarını azaltmıştır. Örneklerin fizikokimyasal, duyusal
özellikleri ve pişme kaliteleri dikkate alındığında, Türk eriştesi
formülasyonunda EBU'nun %60 seviyesine kadar başarıyla kullanılabileceği
sonucuna varılmıştır.

Keywords

Türk eriştesi, einkorn, antioksidan, toplam fenolik, mineral

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