TY  - JOUR
T1  - Turkish Noodle (Erişte) Quality of Different Local Durum Wheat Varieties: Case Study of Lakes Region, Türkiye
TT  - Farklı Yerel Durum Buğday Çeşitlerinin Erişte Kalitesi: Göller Bölgesi Örneği, Türkiye
AU  - Gül, Hülya
AU  - Öztürk, Ayşe
PY  - 2024
DA  - December
Y2  - 2024
DO  - 10.33462/jotaf.1472089
JF  - Tekirdağ Ziraat Fakültesi Dergisi
JO  - JOTAF
PB  - Tekirdağ Namık Kemal Üniversitesi
WT  - DergiPark
SN  - 1302-7050
SP  - 1187
EP  - 1199
VL  - 21
IS  - 5
LA  - en
AB  - 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
KW  - Wheat for pasta
KW  - Noodle texture
KW  - Cooking quality
KW  - Cooking loss
N2  - 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
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UR  - https://doi.org/10.33462/jotaf.1472089
L1  - https://dergipark.org.tr/tr/download/article-file/3878845
ER  -