PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE

Öz

Wheat flour used in traditional Turkish noodle formulation was replaced with einkorn wheat flour (EWF) at 0, 20, 40, 60, 80 and 100% levels. The effects of EWF on some properties of noodle samples were evaluated. The use of EWF resulted in significant increases in the ash, protein, total phenolic content and antioxidant activity of noodle (P<0.05). Volume and weight increase values increased as EWF ratio increased. The lowest cooking loss value (5.85%) was obtained in noodle containing 100 EWF%.  Ca, Fe, Cu and Mg contents of noodle samples increased 1.41, 3.27, 1.45 and 2.66 times at 100% EWF compared to control sample. The use of 100% EWF decreased the taste and chewiness scores of cooked noodle. Considering the physicochemical, sensory properties and cooking quality of the samples, it can be concluded that the EWF can be used successfully up to 60% level in the Turkish noodle formulation.

Anahtar Kelimeler

• Turkish noodle,einkorn,antioxidant,total phenolic,mineral

GELENEKSEL TÜRK ERIŞTESI ÜRETIMINDE SIYEZ UNUNUN (Triticum monococcum L.) PERFORMANSI

Öz

Geleneksel Türk eriştesi formülasyonunda kullanılan buğday unu, % 0, 20, 40, 60, 80 ve 100 oranında einkorn buğday unu (EBU) ile yer değiştirmiştir. EBU’nun erişte örneklerinin bazı özellikleri üzerine etkileri değerlendirilmiştir. EBU kullanımı, eriştenin kül, protein, toplam fenolik madde içeriğinde ve antioksidan aktivitede önemli (P<0.05) artışlara neden olmuştur.  EBU oranı arttıkça hacim ve ağırlık artışı değerleri de artış göstermiştir. En düşük pişirme kaybı değeri (%5.85), %100 EBU içeren eriştede elde edilmiştir. Erişte örneklerinin Ca, Fe, Cu ve Mg içeriği kontrol örneğine göre %100 EBU'da 1.41, 3.27, 1.45 ve 2.66 kat artmıştır. %100 EBU kullanımı, pişmiş eriştenin tat ve çiğneme puanlarını azaltmıştır. Örneklerin fizikokimyasal, duyusal özellikleri ve pişme kaliteleri dikkate alındığında, Türk eriştesi formülasyonunda EBU'nun %60 seviyesine kadar başarıyla kullanılabileceği sonucuna varılmıştır.

Anahtar Kelimeler

• Türk eriştesi,einkorn,antioksidan,toplam fenolik,mineral

Kaynakça

1. AACC (1990). Approved methods of the American Association of Cereal Chemists. 8th ed. St Paul, U.S.A
2. Abdel-Aal, E.S.M., Hucl, P., Soulski, F.W. (1995). Compositional and nutritional characteristics of spring einkorn and spelt wheats. Cereal Chem, 72: 621-624.
3. Abdel-Aal, E.S.M., Hucl, P., Sosulski, F.W., Bhirud, P. R. (1997). Kernel, milling and baking properties of spring-type spelt and einkorn wheats. J Cereal Sci, 26(3), 363-370.
4. Abdel-Aal, E.S.M, Hucl, P. (2014). Einkorn: a functional wheat for developing high-lutein whole grain baked products. Cereal Food World, 59(1): 5-10.
5. Aktaş, K., Bilgiçli, N., Levent, H. (2015). Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle. J Food Sci Technol, 52(9), 6055-6060.
6. Aktaş, K., Türker, S. (2015). Utilisation of dairy by-products and β-glucan in erişte production. Qual Assur Saf Crop, 7(5), 809-818.
7. Aydin, E., Gocmen, D. (2011). Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Sci and Biotechnol, 20(2), 507-511.
8. Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. Int J Food Sci Nutr, 60(sup4):70-80.

9. Bilgiçli, N., Demir, M. K., Ertaş, N., Herken, E. N. (2011). Effects of gluten and emulsifier on some properties of erişte prepared with legume flours. Int J Food Sci Nutr, 62(1): 63-70.
10. Bilgiçli, N. (2013). Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. J Food Nutr Res, 52(4), 251-255.
11. Borghi, B., Castagna, R., Corbellini, M., Heun, M., Salamini, F. (1996). Breadmaking quality of einkorn wheat (Triticum monococcum ssp. monococcum). Cereal Chem., 73(2), 208-214.
12. Brandolini, A., Hidalgo, A., Moscaritolo, S. (2008). Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour. J Cereal Sci, 47(3): 599-609
13. Brandolini, A., Hidalgo, A. (2011). Einkorn (Triticum monococcum) flour and bread. In: Flour and Breads and Their Fortification in Health and Disease Prevention: 79-88.
14. Brandolini, A., Lucisano, M., Mariotti, M., Hidalgo, A. (2018). A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta. J Cereal Sci, 82: 57-64.
15. Bubert H, Hagenah WD (1987). Detection and measurement. In: Inductively coupled plasma emission spectroscopy, Boumans PWJM (ed), Wiley, New York, p. 536–567.
16. Corbellini, M., Empilli, S., Vaccino, P., Brandolini, A., Borghi, B., Heun, M., Salamini, F. (1999). Einkorn characterization for bread and cookie production in relation to protein subunit composition. Cereal Chem, 76(5), 727-733.
17. De Noni, I., Pagani, M. A. (2010). Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions. Crit Rev Food Sci Nutr, 50(5), 465-472.
18. Delcour, J. A., Joye, I.J., Pareyt, B., Wilderjans, E., Brijs, K., Lagrain, B. (2012). Wheat gluten functionality as a quality determinant in cereal-based food products. Annual Review Food Sci Technol, 3: 469-492.
19. Demir, B., Bilgiçli, N., Elgün, A., Demir, M.K. (2010). Effects of chickpea flours and whole egg on selected properties of erişte, Turkish noodle. Food Sci Technol Res, 16(6), 557-564.
20. Erba, D., Hidalgo, A., Bresciani, J., Brandolini, A. (2011). Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum). J Cereal Sci, 54(2): 250-254.
21. Ertop, M.H., Atasoy, R. (2019). Comparison of physicochemical attributes of einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum) and evaluation of morphological properties using scanning electron microscopy and image analysis. J Agr Sci, 25(1), 93-99.
22. Fogarasi, A. L., Kun, S., Tankó, G., Stefanovits-Bányai, É., Hegyesné-Vecseri, B. (2015). A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts. Food Chem, 167,:1-6.
23. Francis, F.J., (1998). Colour analysis, In: Food analysis, Nielsen SS (ed), An Aspen Publishers, Maryland, Gaithersnurg, USA.
24. Heun, M., Schäfer-Pregl, R., Klawan, D., Castagna, R., Accerbi, M., Borghi, B., Salamini, F. (1997). Site of einkorn wheat domestication identified by DNA fingerprinting. Science, 278(5341):1312-1314.
25. Hidalgo, A., Brandolini, A., Pompei, C., Piscozzi, R. (2006). Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). J Cereal Sci, 44(2): 182-193.
26. Hidalgo, A., Brandolini, A. (2008). Protein, ash, lutein and tocols distribution in einkorn (Triticum monococcum L. subsp. monococcum) seed fractions. Food Chem, 107(1): 444-448.
27. Hidalgo, A., Brandolini, A. (2014). Nutritional properties of einkorn wheat (Triticum monococcum L.). J Sci Food and Agric, 94(4): 601-612.
28. Koca, I., Tekguler, B., Yilmaz, V. A., Hasbay, I., Koca, A. F. (2018). The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production. J Food Process and Pres, 42(1), e13343.
29. Kruger, J.E., Anderson, M. H., Dexter, J.E. (1994). Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chem, 71(2): 177-182. Lachman, J., Orsák, M., Pivec, V., Jírů, K. (2012). Antioxidant activity of grain of einkorn (Triticum monococcum L.), emmer (Triticum dicoccum Schuebl [Schrank]) and spring wheat (Triticum aestivum L.) varieties. Plant, Soil Environ, 58(1): 15-21.
30. Levent, H. (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. J Food Sci Technol, 54(7), 1971-1978.
31. Løje, H., Møller, B., Laustsen, A. M., Hansen, Å. (2003). Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). J Cereal Sci, 37(2): 231-240.
32. Megyeri, M., Mikó, P., Molnár, I., Taborská, J., Pálfi, X., Dulai, S., Rapi, S. (2014). Functional compounds of einkorn and emmer genotypes, International Congress Diversity Strategies for organic and low input agricultures and their food system. In Book of Abstracts (p. 96).
33. Nakov, G., Stamatovska, V., Necinova, L., Ivanova, N., amyanova, S. (2016). Nutritional properties of eincorn wheat (Triticum monococcum L.)–rewıew. In 55th Annual Science Conference of Ruse University "Smart Specialization-Innovative Strategy for Regional Economic Transformation’’.
34. Nakov, G., Brandolini, A., Ivanova, N., Dimov, I., Stamatovska, V. (2018). The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. J Cereal Sci, 83: 116-122.
35. Oh, N. H., Seib, P. A., Deyoe, C. W., Ward, A. B. (1983). Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chem, 60(6), 433-438.
36. Özkaya B, Özkaya H, Büyükikiz E (2001). The cooking properties of, Eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot 55(2):120–125
37. Pagani, M.A., Lucisano, M., Mariotti, M. (2007). Traditional Italian products from wheat and other starchy flours. Handbook of Food Products Manufacturing, 327-388.
38. Park, C.S., Baik, B.K. (2004). Relationship between protein characteristics and instant noodle making quality of wheat flour. Cereal Chem, 81(2), 159-164.
39. Tülbek, M.Ç. (1999). Türkiyede üretilen unlarda temel kalite değişkenleri ile erişte yapım kalitesi arasındaki ilişkinin araştırılması. MSc thesis. Graduate School of Natural and Applied Sciences, Food Engineering Department, İstanbul University, Turkey.
40. Wu, J., Corke, H. (2005). Quality of dried white salted noodles affected by microbial transglutaminase. J Sci Food Agric, 85(15): 2587-2594.
41. Yüksel, F., Akdoğan, H.B., Çağlar, S. (2018). Keten tohumu ile zenginleştirilmiş eriştelerin fizikokimyasal, duyusal, pişme özellikleri ve yağ asidi kompozisyonun belirlenmesi. Gıda, 43(2), 222-230.
42. Yuksel, F., Gurbuz, M. (2019). Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri. Akademik Gıda, 17(1), 16-22.
43. Zieliński H., Kozłowska H. (2000): Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem, 48: 2008–2016.