Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber

Yıl 2019, , 16 - 22, 26.03.2019

Ferhat Yuksel , Melek Gurbuz

https://doi.org/10.24323/akademik-gida.543992

Cited By: 2

Öz

The aim of this study
is to determine some physicochemical, textural, cooking and sensory
characteristics of traditional Turkish homemade noodles enriched with apple
fiber. Apple fiber was incorporated into the noodle dough formulation at three
different concentrations (5, 10 and 20%). Dry matter contents of the samples were
in the range of 91.80-92.93% and an increase in dry matter with the addition of
apple fiber was determined. Protein contents of the samples were in the range
of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of
apple fiber. Firmness value was determined to be 33.81 kg in the noodle
sample enriched with 20% apple fiber while the firmness value of un-enriched
one was 23.09 kg.
Color characteristics were significantly affected from the apple fiber concentration
(p<0.05). Generally, cooking properties of the samples increased
significantly in the noodles with the enrichment of apple fiber (p<0.05). No
significant difference was determined for the overall acceptability of samples (p>0.05).
Results indicated that innovative noodles could be produced by using apple
fiber. 

Anahtar Kelimeler

Turkish homemade noodle, Apple fiber, Texture, Sensory and cooking properties

Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri

Öz

Bu çalışmanın amacı, elma lifi ile
zenginleştirilmiş geleneksel Türk ev tipi eriştelerin bazı fizikokimyasal,
tekstürel, pişme ve duyusal karakteristiklerini araştırmaktır. Elma lifi üç
farklı konsantrasyonlarda (%5, 10 ve 20) erişte hamuruna ilave edilmiştir.
Örneklerin kuru madde içerikleri %91.80-92.93 arasında olup, elma lifi ilavesinin
örneklerin kuru madde içeriklerini artırdığı tespit edilmiştir. Örneklerin
protein içeriği %8.817-9.909 aralığında değişmiş ve elma lifi ilavesiyle önemli
bir azalma bulunmuştur (p<0.05). % 20 elma lifi ile zenginleştirilmiş
eriştenin sertlik değeri 33.81 kg iken kontrol (zenginleştirilmemiş) örneğinin
sertlik değeri 23.09 kg olarak belirlenmiştir. Elma lifi ilavesi renk
karakteristiklerini önemli oranda etkilemiştir (p<0.05). Genellikle,
eriştelerin elma lifi ile zenginleştirilmesi örneklerin pişme özellikleri
önemli oranda artmıştır (p<0.05). Örneklerin genel kabul edilebilirlik
parametrelerinde anlamlı bir farklılık tespit edilmemiştir (p>0.05). Bu
çalışmada elma lifi kullanılarak alternatif erişte üretilmiştir. 

Anahtar Kelimeler

Türk ev yapımı erişte, Elma lifi, Tekstür, Duyusal ve pişme özellikleri

Kaynakça

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