Turkish Noodle (Erişte) Quality of Different Local Durum Wheat Varieties: Case Study of Lakes Region, Türkiye

Abstract

Wheat flour noodles are a staple in the diets of many countries, and their popularity has increased in recent years. The main component of noodles is wheat flour; therefore, the qualitative attributes of noodles are predominantly dependent on the quality of wheat used in their production. This study aimed to evaluate and compare the quality of noodles made from ten different local durum wheat varieties (LDW) sourced from the Lakes Region of Türkiye. The study measured various parameters like moisture, ash, color, breaking strength, deformation, and texture profile analysis (TPA) of noodles made from LDW flours. Moreover, the optimum cooking time (OKT), cooking loss (CL), swelling volume (SV), water absorption (WA), and sensory attributes of noodles were assessed. Regarding moisture and ash content, the noodles were found to have values ranging from 6.76 to 10.51% and 2.29 to 2.77, respectively. The noodles had an average brightness of 87.24, a redness of 1.26, and a yellowness of 17.74. Ak Buğday, Ankara 98, and Gediz 75 varieties demonstrated higher levels of yellowness than the other varieties. The Kızıltan91, Çeşit1252, and Ak Buğday cultivars showed more resistance to breakage while lower levels of deformation. Significant effects (P<0.01) of LDW on the TPA of cooked noodles were identified. Sert Buğday and Kunduru varieties had the lowest OCT (10.29 min), while Ak Buğday and Kızıltan 91 varieties had the highest value (average 12.48 min). The CL and SV of cooked noodles varied from 7.85 (Ankara 98) to 10.39% (Sert buğday) and 110% (Burgaz) to 259.20% (Sert Buğday) respectively. The noodles with the highest SV, Sert Buğday and Gediz 75, also had higher WA. Ankara 98, with the lowest SV, had the lowest WA. The Burgaz and Kunduru cultivars were deemed unfavorable in terms of general acceptability. As a result, we can conclude that Hard Wheat and Gediz 75 durum wheat flours offer good noodle quality; thus, these varieties can be suggested for making handmade or commercial noodles.

Keywords

• Wheat for pasta
• Noodle texture
• Cooking quality
• Cooking loss

Farklı Yerel Durum Buğday Çeşitlerinin Erişte Kalitesi: Göller Bölgesi Örneği, Türkiye

Abstract

Birçok ülkenin diyetinin önemli bir parçası olan buğday unu eriştelerinin son yıllarda popülaritesi artmıştır. Eriştenin ana bileşeni buğday unudur; bu nedenle erişte kalitesi büyük ölçüde üretiminde kullanılan buğdayın kalitesine bağlıdır. Bu çalışmanın amacı, Türkiye'nin Göller Bölgesi'nden temin edilen on farklı yerel durum buğdayı çeşidinden (YDB) üretilen eriştelerin kalitesini değerlendirmek ve karşılaştırmaktır. Çalışma, YDB unlarından yapılan eriştelerin nem, kül, renk, kopma mukavemeti, deformasyon ve tekstür profil analizi (TPA) gibi çeşitli parametrelerinin ölçülmesini içermektedir. Ayrıca, eriştelerin optimum pişirme süresi (OPS), pişirme kaybı (PK), hacim artışı (HA), su absorbsiyonu (SA) ve duyusal özellikleri değerlendirilmiştir. Eriştelerin nem ve kül değerleri sırasıyla %6.76-10.51 ve 2.29-2.77 arasında, ortalama parlaklık, kırmızılık ve sarılık değerleri ise 87.24, 1.26 ve 17.74 olarak bulunmuştur. Ak Buğday, Ankara 98 ve Gediz 75 çeşitleri diğer çeşitlere kıyasla daha yüksek sarılık değerleri göstermiştir. Kızıltan91, Çeşit1252 ve Ak Buğday çeşitleri kırılmaya karşı daha fazla direnç gösterirken deformasyon seviyeleri daha düşük olarak ölçülmüştür. YDB çeşitlerinin pişmiş eriştelerin TPA’leri üzerinde önemli etkileri (P<0.01) tespit edilmiştir. Sert Buğday ve Kunduru çeşitlerinin en düşük OPS (10.29 dk)’ne, Ak Buğday ve Kızıltan 91 çeşitlerinin ise en yüksek OPS (ortalama 12.48 dk)’ne sahip olduğu saptanmıştır. Pişmiş eriştelerin PK ve HA değerleri sırasıyla %7.85 (Ankara 98) ile %10.39 (Sert buğday) ve %110 (Burgaz) ile %259.20 (Sert Buğday) arasında değişmiştir. En yüksek HA’na sahip olan Sert Buğday ve Gediz 75 erişteleri aynı zamanda daha yüksek SA’na sahipken en düşük HA’na sahip Ankara 98 ise en düşük SA değeri göstermiştir. Burgaz ve Kunduru çeşitleri genel kabul edilebilirlik açısından en düşük puanları almışlardır. Sonuç olarak, Sert Buğday ve Gediz 75 durum buğdayı unları ile yapılan eriştelerin daha üstün kalite özellikleri gösterdikleri belirlenmiştir. Bu nedenle, bu çeşitler el yapımı veya ticari erişte yapımı için önerilebilir.

Keywords

• Makarnalık buğday
• Erişte tekstürü
• Pişme kalitesi
• Pişme kaybı

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