FARKLI ORANLARDA MERCİMEK UNU VE PATATES NİŞASTASI İÇEREN KARIŞIMLARIN EKSTRÜDE ÇABUK ERİŞTE ÜRETİMİNDE KULLANIMININ İNCELENMESİ

Year 2020, Volume: 45 Issue: 5, 837 - 849, 19.08.2020

Merve Vatansever Burcu Tığa Seher Kumcuoğlu Şebnem Tavman

https://doi.org/10.15237/gida.GD20041

Cited By: 1

Abstract

çalışmada, ekstrüde çabuk erişte üretiminde kırmızı mercimek (Lens culinaris) unu ile patates nişastası sırasıyla 90:10, 80:20, 70:30 ve 60:40 oranlarında kullanılmıştır. Ayrıca guar zamkı ilavesinin (%2) erişte kalitesine etkisi incelenmiştir. Mercimek unu oranının artması eriştelerin pişme süresinin azalmasına, pişme kaybı ve su absorbsiyonu değerlerinin ise artmasına neden olmuştur (P <0.05). Eriştelerin sertlik değerleri 2220.72-4391.67 g; yapışkanlık değerleri 0.54-0.78 arasında değişmiştir. Artan mercimek unu oranıyla eriştelerin L* değeri azalırken, a* değerinin arttığı gözlenmiştir. Guar zamkı içeren erişte örneklerinin daha pürüzlü yüzey mikroyapısına sahip olduğu görülmüştür. Guar zamkı ilavesi içeren 80:20 oranına sahip örneğin (GM80) diğer örneklere göre daha iyi kalite kriterlerine sahip olduğu belirlenmiştir.

Keywords

mercimek unu, patates nişastası, guar zamkı, çabuk erişte, ekstrüzyon pişirme

Supporting Institution

Ege Üniversitesi

Project Number

FYL-2019-20751

Thanks

Ege Üniversitesi BAP koordinatörlüğüne teşekkür ederiz

INVESTIGATION OF THE USE OF LENTIL FLOUR AND POTATO STARCH BLENDS IN THE PRODUCTION OF EXTRUDED INSTANT NOODLES

Abstract

In this study, red lentil (Lens culinaris) flour and potato starch were used in the production of extruded instant noodles in the ratios of 90:10, 80:20, 70:30 and 60:40, respectively. Furthermore, the effect of addition of guar gum (2%) on the quality of noodles was investigated. The increase in the ratio of lentil flour caused a decrease in the cooking time of the noodles, and an increase in the cooking loss and water absorption values (P <0.05). The hardness values of the noodles ranged from 2220.72 to 4391.67 g and cohesiveness values ranged from 0.54 to 0.78. The L* value of the noodles decreased while the a* value increased with the increasing lentil flour ratio. The noodle samples containing guar gum demonstrated a rougher surface microstructure. It was concluded that the noodle sample with the ratio of 80:20 (GM80) with guar gum had better quality characteristics compared to other samples. 

Keywords

lentil flour, potato starch, guar gum, instant noodle, extrusion cooking

Project Number

FYL-2019-20751

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