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KESTANE UNU KATKISININ ERİŞTENİN BESLEYİCİ VE KALİTE ÖZELLİKLERİNE ETKİSİNİN ARAŞTIRILMASI

Year 2020, Volume: 45 Issue: 6, 1061 - 1072, 12.10.2020
https://doi.org/10.15237/gida.GD20083

Abstract

Bu çalışmada, erişte üretiminde kestane unu (CNF) % 5, 10, 20, 30 ve % 40 (w/w) katkı oranlarında buğday unu ile ikame olacak şekilde ilave edilmiştir. Kestane unu katkılı eriştelerin fizikokimyasal, pişme ve duyusal özellikleri tespit edilmiştir. CNF katkı miktarı arttıkça eriştelerin toplam diyet lif ve kül miktarları artmış ve kalori değerleri kontrol örneğine göre azalmıştır. Eriştelerde CNF katkısının artışı ile makarnaların L* ve b* değerinde azalma ile renkte koyulaşma, a* değerinde ise artış görülmüştür. CNF katkısı eriştelerde suya geçen madde değerinde artışa, hacim ve ağırlık artışı değerinde azalmaya neden olmuştur. Duyusal analiz sonuçlarına göre genel beğeni puanları açısından kontrol örneği ve en yakın puanı alan %10 CNF katkılı erişte örneği en yüksek puanları almıştır. Bu çalışma besleyici ve fonksiyonel özelliklerin geliştirilmesinde eriştede ve diğer tahıl ürünlerinde kestane unu katkısının kullanılabileceğini ve fonksiyonel gıda pazarına katkı sağlayacağını göstermektedir.

References

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AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE

Year 2020, Volume: 45 Issue: 6, 1061 - 1072, 12.10.2020
https://doi.org/10.15237/gida.GD20083

Abstract

Chestnut flour (CNF) was added as a substitute for wheat flour in the ratios of 5%, 10%, 20%, 30% and 40% (w/w) to noodle. The physiochemical, cooking and sensory properties of the CNF -added noodles were determined. The total dietary fiber and ash contents of the noodles increased with increasing CNF, while the calorie values decreased compared with control. Decreasing L* and b* values, darkening color and increasing a* values were observed with increasing CNF addition. The CNF addition caused increased cooking loss and decreased volume expansion and weight gain in noodles. According to the sensory analysis, the control sample had the highest overall appreciation score, followed by the 10% CNF-added noodle sample. The results of the study showed that chestnut flour can be added to improve the nutritional and functional properties of noodle and other grain products and use of chestnut flour can contribute to the functional food market.

References

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  • Dall’Asta, C., Cirlini, M., Morini, E., Rinaldi, M., Ganino, T., Chiavaro, E. (2013). Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. LWT-Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie), 53(1): 233-239. https://doi.org/10.1016/j.lwt.2013.02.025
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  • Domínguez Díaz, L., Fernández-Ruiz, V., Cámara, M. 2019. The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals. Crit Rev Food Sci Nutr., 60(10): 1738‐1746. doi:10.1080/10408398.2019.1592107
  • Dokić, L., Nikolić, I., Šoronja–Simović, D., Pajin, B., Juul, N. (2014). Sensory Characterization of Cookies with Chestnut Flour, International Scholarly and Scientific Research & Innovation 8(5): 416-419, https://doi.org/10.1111/jfpp.12887.
  • Dong, M., An, J., Wang, L., Fan, X., Lv, M., Zhu, Y., Chang, Y., Meng, D., Yang, Q., Fu, Y. (2020). Development of fermented chestnut with Bacillus natto: Functional and sensory properties. Food Research İnternational, 130, 108941, https://doi.org/10.1016/j.foodres.2019.108941
  • Dülger, D., Şahan, Y. (2011). Diyet lifinin özellikleri ve sağlık üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2): 147-157. ttps://dergipark.org.tr/tr/pub/ziraatuludag/issue/16758/174242
  • Eyidemir, E. (2006). Kayısı çekirdeği ilavesinin eriştenin bazı kalite kriterlerine etkisi. İnönü Üniversitesi Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Malatya, Türkiye.
  • Fu, B. X. (2008). Asian noodles: History, classification, raw materials, and processing. Food Research International, 41(9): 888–902. https://doi.org/10.1016/j.foodres.2007.11.007
  • ICC (1992). International Association for Cereal Chemistry. ICC Standard No:114/1, 115/1.
  • Güvendi, Ö. (2011). Besinsel lif ve antioksidanca zengin tahıllardan geleneksel yöntem ile erişte üretimi, Abant İzzet Baysal Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bolu, Türkiye.
  • Izydorczyk, M.S, Lagasse, S.L., Hatcher, D.W., Dexter, J.E., Rossnagel, B.G. (2004). The enrichment of asian noodles with fiber-rich fractions derived from roller milling of hull-less barley, J. Sci. Food Agric., 85: 2094–2104. DOI: 10.1002/jsfa.2242.
  • İnkaya, A.N. (2008). Bisküvi üretiminde kestane kullanım olanaklarının araştırılması. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Bölümü, Bursa, Türkiye.
  • Kong, S., Kim, D.J.., Oh, S.K, Choi, I.S., Jeong, H.S., Lee, J. (2012). Black rice bran as an ingredient in noodles: chemical and functional evaluation. Journal of Food Science, 77(3): C303-C307. DOI: 10.1111/j.1750-3841.2011.02590.x
  • Köten, M., Ünsa, S. (2014). Türkiye’de üretilen makarnaların bazı kimyasal bileşimlerinin ve pişme kalitelerinin belirlenmesi. GIDA, 39(1): 33-40. Retrieved from https://dergipark.org.tr/tr/pub/gida/issue/6960/92813
  • Liu, S., Li, Y., Obadi, M., Jiang, Y., Chen, Z., Jiang, S., Xu, B. (2019). Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content. Journal of Cereal Science, 89: 102794, https://doi.org/10.1016/j.jcs.2019.102794
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There are 54 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Dilek Dülger Altıner 0000-0002-7043-2883

Merve Mete 0000-0002-2057-5798

Publication Date October 12, 2020
Published in Issue Year 2020 Volume: 45 Issue: 6

Cite

APA Dülger Altıner, D., & Mete, M. (2020). AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE. Gıda, 45(6), 1061-1072. https://doi.org/10.15237/gida.GD20083
AMA Dülger Altıner D, Mete M. AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE. The Journal of Food. October 2020;45(6):1061-1072. doi:10.15237/gida.GD20083
Chicago Dülger Altıner, Dilek, and Merve Mete. “AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE”. Gıda 45, no. 6 (October 2020): 1061-72. https://doi.org/10.15237/gida.GD20083.
EndNote Dülger Altıner D, Mete M (October 1, 2020) AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE. Gıda 45 6 1061–1072.
IEEE D. Dülger Altıner and M. Mete, “AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE”, The Journal of Food, vol. 45, no. 6, pp. 1061–1072, 2020, doi: 10.15237/gida.GD20083.
ISNAD Dülger Altıner, Dilek - Mete, Merve. “AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE”. Gıda 45/6 (October 2020), 1061-1072. https://doi.org/10.15237/gida.GD20083.
JAMA Dülger Altıner D, Mete M. AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE. The Journal of Food. 2020;45:1061–1072.
MLA Dülger Altıner, Dilek and Merve Mete. “AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE”. Gıda, vol. 45, no. 6, 2020, pp. 1061-72, doi:10.15237/gida.GD20083.
Vancouver Dülger Altıner D, Mete M. AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE. The Journal of Food. 2020;45(6):1061-72.

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