Functional Content and Sensory Properties of Madımak (Polygonum cognatum) Powder Added Noodles Formulated with and without Eggs

Year 2024, , 124 - 138, 30.04.2024

Tekmile Cankurtaran Kömürcü , Nermin Bilgiçli

https://doi.org/10.47112/neufmbd.2024.37

Abstract

In this study, madımak (Polygonum cognatum), one of Turkey's endemic plants, was dried and used in noodle formulation as powder form at different rates (0, 5, 10, 15, 20%). Noodle production was carried out with and without egg. The effects of madımak powder and egg addition on the color, technological, functional and sensory properties of noodles were investigated. The use of egg significantly affected the color value (L* and b*), cooking properties, antioxidant and phenolic contents of noodle samples. Egg addition technologically improved noodles by reducing cooking loss during cooking. With the addition of 20% madımak powder, the weight and volume increase values of the samples increased by 24.78% and 56.87%, respectively. The increasing proportion of madımak powder significantly increased the analyzed bioactive content of the noodles, and this increase occurred at a higher rate in the egg-added samples. Sensory analysis results showed that the sensory properties of the samples with 5 and 10% madımak powder were generally similar to the control noodle sample, while the use of more than 10% negatively affected the sensory parameters. However, it was determined that the use of egg in raw noodle formulation positively affected especially the color, appearance and breakability parameters, and all parameters in cooked noodle samples.

Keywords

Antioxidant, Egg, Functional food, Knotweed, Noodle

Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri

Abstract

Bu çalışmada, Türkiye’nin endemik bitkilerinden biri olan madımak (Polygonum cognatum) kurutularak toz haline getirilmiş ve farklı oranlarda (%0, 5, 10, 15, 20) erişte formülasyonunda kullanılmıştır. Erişte üretimi yumurtalı ve yumurtasız olarak gerçekleştirilmiştir. Madımak tozu ve yumurta ilavesinin eriştenin renk, teknolojik, fonksiyonel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Yumurta kullanımı erişte örneklerinin renk değerini (L* ve b*), pişme özelliklerini, antioksidan aktivite ve fenolik madde içeriklerini önemli derecede etkilemiştir. Yumurta ilavesi ayrıca erişte örneklerinin pişirme sırasında suya geçen madde miktarını azaltarak erişteleri teknolojik olarak geliştirmiştir. Madımak tozunun %20 oranında ilavesi ile örneklerin ortalama ağırlık ve hacim artışı değerleri yaklaşık olarak %24,78 ve %56,88 oranında artış göstermiştir. Madımak tozunun artan oranı, eriştelerin analiz edilen biyoaktif içeriğini önemli ölçüde artırmış, bu artış yumurta ilaveli örneklerde daha fazla oranda gerçekleşmiştir. Duyusal analiz sonuçları, %5 ve 10 madımak tozu ilaveli örneklerin genel olarak duyusal özelliklerinin kontrol erişte örneğine benzer olduğunu, %10’nun üzerinde kullanımının ise duyusal özellikleri olumsuz yönde etkilediğini göstermiştir. Bununla birlikte, çiğ erişte formülasyonunda yumurta kullanımının özellikle renk, görünüş ve kırılabilirlik özellikleri, pişmiş erişte örneklerinde ise tüm özellikleri olumlu etkilediği belirlenmiştir

Keywords

Antioksidan, Erişte, Fonksiyonel gıda, Madımak, Yumurta

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