FARKLI ORANLARDA MERCİMEK UNU VE PATATES NİŞASTASI İÇEREN KARIŞIMLARIN EKSTRÜDE ÇABUK ERİŞTE ÜRETİMİNDE KULLANIMININ İNCELENMESİ

Yıl 2020, , 837 - 849, 19.08.2020

Merve Vatansever Burcu Tığa , Seher Kumcuoğlu , Şebnem Tavman

https://doi.org/10.15237/gida.GD20041

Cited By: 1

Öz

çalışmada, ekstrüde çabuk erişte üretiminde kırmızı mercimek (Lens culinaris) unu ile patates nişastası sırasıyla 90:10, 80:20, 70:30 ve 60:40 oranlarında kullanılmıştır. Ayrıca guar zamkı ilavesinin (%2) erişte kalitesine etkisi incelenmiştir. Mercimek unu oranının artması eriştelerin pişme süresinin azalmasına, pişme kaybı ve su absorbsiyonu değerlerinin ise artmasına neden olmuştur (P <0.05). Eriştelerin sertlik değerleri 2220.72-4391.67 g; yapışkanlık değerleri 0.54-0.78 arasında değişmiştir. Artan mercimek unu oranıyla eriştelerin L* değeri azalırken, a* değerinin arttığı gözlenmiştir. Guar zamkı içeren erişte örneklerinin daha pürüzlü yüzey mikroyapısına sahip olduğu görülmüştür. Guar zamkı ilavesi içeren 80:20 oranına sahip örneğin (GM80) diğer örneklere göre daha iyi kalite kriterlerine sahip olduğu belirlenmiştir.

Anahtar Kelimeler

mercimek unu, patates nişastası, guar zamkı, çabuk erişte, ekstrüzyon pişirme

Destekleyen Kurum

Ege Üniversitesi

Proje Numarası

FYL-2019-20751

Teşekkür

Ege Üniversitesi BAP koordinatörlüğüne teşekkür ederiz

INVESTIGATION OF THE USE OF LENTIL FLOUR AND POTATO STARCH BLENDS IN THE PRODUCTION OF EXTRUDED INSTANT NOODLES

Öz

In this study, red lentil (Lens culinaris) flour and potato starch were used in the production of extruded instant noodles in the ratios of 90:10, 80:20, 70:30 and 60:40, respectively. Furthermore, the effect of addition of guar gum (2%) on the quality of noodles was investigated. The increase in the ratio of lentil flour caused a decrease in the cooking time of the noodles, and an increase in the cooking loss and water absorption values (P <0.05). The hardness values of the noodles ranged from 2220.72 to 4391.67 g and cohesiveness values ranged from 0.54 to 0.78. The L* value of the noodles decreased while the a* value increased with the increasing lentil flour ratio. The noodle samples containing guar gum demonstrated a rougher surface microstructure. It was concluded that the noodle sample with the ratio of 80:20 (GM80) with guar gum had better quality characteristics compared to other samples. 

Anahtar Kelimeler

lentil flour, potato starch, guar gum, instant noodle, extrusion cooking

Proje Numarası

FYL-2019-20751

Kaynakça

• AACC. (2000). Approved methods of the AACC. St. Paul, MN, USA. Am. Assoc. Cereal Chem.
• Adsule, R.N., and Kadam, S.S. (1989). Proteins. In D.K. Salunkhe and S.S. Kadam (Eds.). Handbook of world food legumes nutritional chemistry processing technology and utilization. Boca Raton: Florida US: CRC Press Inc. 1, 75–97.
• Alloncle, M., and Doublier, J.L. (1991). Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocoll. 5, 455–467.
• Alvarez‐Martinez, L., Kondury, K.P., and Harper, J.M. (1988). A general model for expansion of extruded products. J. Food Sci. 53(2), 609-615.
• Aravind, N., Sissons, M., and Fellows, C.M. (2012). Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti. Food Chem. 131(3), 893-900.
• Bae, D.B., Kim, K.H., and Yook, H.S. (2016). Quality characteristics of noodles added with red lentil powder. J. Korean Soc. Food Sci. Nutr. 45(9), 1338-1343.
• Bouasla, A., Wójtowicz, A., and Zidoune, M.N. (2017). Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT-Food Sci. Technol. 75, 569-577.
• Choy, A.L., Bee, K.M., and Darryl, M.S. (2012). The Effects of Acetylated Potato Starch and Sodium Carboxymethyl Cellulose on the Quality of Instant Fried Noodles. Food Hydrocoll. 26(1), 2–8.
• Choy, A.L., Morrison, P.D., Hughes, J.G., Marriott, P.J. and Small, D.M. (2013). Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. J. Cereal Sci. 57(3), 281–7.
• Colonna, P., Doublier, J.L., Melcion, J.P., Monredon, F.D., and Mercier, C. (1984). Extrusion cooking and drum drying of wheat starch. I. Physical and macromolecular modifications. Cereal Chem. 61, 538–543.
• Crosbie, G.B., Ross, A.S., Moro, T., and Chiu, P.C. (1999). Starch and protein quality requirements of Japanese alkaline noodles (ramen). Cereal Chem. 76, 328–334. Dewi, E.N. (2011). Quality evaluation of dried noodle with seaweeds pure substitution. J. Coast. Dev. 14, 151–158.
• Ding, Q.B., Ainsworth, P., Tucker, G., and Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J.Food Eng. 66(3), 283–289.
• Frias, J., Giacomino, S., Peñas, E., Pellegrino, N., Ferreyra, V., and Apro, N. (2011). Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds. LWT – Food Sci. Technol. 44,1303–1308.
• Ganesan, K., and Xu, B. (2017). Polyphenol-rich lentils and their health promoting effects. Int. J. Mol. Sci. 18(11), 2390.
• Gernah, G.I., Ariahu, G.C. and Ingbian, E.K. (2011). Effect of malting and lactic fermentation on some chemical and functional properties of maize. Am. J. Food Tech. l6, 404–412.
• Guha, M., Ali, S.Z., and Bhattacharya, S. (1997). Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics. J. Food Eng. 32, 251-267.
• Hall, C., Hillen, C., and Robinson, J.G. (2017). Composition, nutritional value, and health benefits of pulses. Cereal Chem. 94,11–31.
• Hatcher, D.W., Kruger, J.E., and Anderson, M.J. (1999). Influence of water absorption on the processing and quality of oriental noodles. Cereal Chem. 76(4), 566-572.
• Iwe, M.O., and Onuh, J.O. (1992). Functional and sensory property of soybean and sweet potato flour mixture. LWT - Food Sci. Technol. 25, 569–573.
• Jackson, D.S., Guo, G., Graybosch, R.A., and Parkhurst, A.M. (2003). Asian salted noodle quality: impact of amylose content adjustments using waxy wheat flour. Cereal Chem. 80, 437–445.
• Kaur, A., Hundal, M., and Bakhshi, A.K. (2007). Studies on the preparation of instant fresh spaghetti flavoured with various spices (Ginger, Garlic and Onion). Beverage and Food World. January, 45-48.
• Kaur, A., Singh, N., Kaur, S., Katyal, M., Virdi, A.S., Kaur, D., Ahlawat, A.K., and Mahendru-Singh, A. (2015). Relationship of various flour properties with noodle making characteristics among durum wheat varieties. Food Chem. 188, 517–526.
• Kaur, M., Sandhu, K.S., and Lim, S.T. (2010). Microstructure, physicochemical properties and in vitro digestibility of starches from different Indian lentil (Lens culinaris) cultivars. Carbohyd. Polym. 79(2), 349-355.
• Kim, S.G. (1996). Instant noodles. In: Pasta and noodle technology. J.E. Kruger, R.B. Matsuo, and J.W. Dick, eds. Am. Assoc. Cereal Chem. St. Paul, MN. 195-225.
• Lambrecht, M.A., Rombouts, I., Nivelle, M.A., and Delcour, J.A. (2017). The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles. J. Cereal Sci. 75, 234–420.
• Lee, Y.P., Puddey, I.B., and Hodgson, J.M. (2008). Protein, fibre and blood pressure: potential benefit of legumes. Clinical and experimental pharmacology & physiology, 35(4), 473-476.
• Liu, X.D., Bao, D.C., Xue, W.M., Xiong, Y., Yu, W.T., Yu, X.J., Ma, X.J., and Yuan, Q. (2003). Preparation of uniform calcium alginate gel beads by membrane emulsification coupled with internal gelation. J. Appl. Polym. Sci. 87, 848–852.
• Manthey, F.A., and Hall III, C.A. (2007). Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour. J. Sci. Food Agr. 87(11), 2026-2033.
• Menon, R., Padmaja, G., and Sajeev, M.S. (2015). Ultrastructural and starch digestibility characteristics of sweet potato spaghetti: effects of edible gums and fibers. Int. J. Food Prop. 18, 1231–1247.
• Mościcki, L., Mitrus, M., and Wójtowicz, A. (2007). Technika ekstruzji w przemyśle rolno-spożywczym. Państwowe Wydawnictwo Rolnicze i Leśne.
• Park, C.S., and Baik, B.K. (2004). Significance of amylose content of wheat starch on processing and textural properties of instant noodles. Cereal Chem. 81(4), 521-526.
• Rathod, R.P., and Annapure, U.S. (2017). Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing. LWT - Food Sci. Technol. 80, 121-130.
• Samutsri, W., and Suphantharika, M. (2012). Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbonhyd. Polym. 87, 1159-1568.
• Schoenlechner, R., Drausinger, J., Ottenschlaeger, V., Jurackova, K., and Berghofer, E. (2010). Functional properties of gluten-free pasta produced from amaranth, quinoa buckwheat. Plant Food Hum. Nutr. 65, 339-349.
• Shi, X.H., and BeMiller, J.N. (2002). Effects of food gums on viscosities of starchsuspensions during pasting. Carbohyd. Polym. 50, 7–18. Singh, B., Sekhon, K.S., and Singh, N. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chem. 100(1), 198-202.
• Singh, N., Singh, J., and Sodhi, N.S. (2002). Morphological, thermal, rheological and noodle-making properties of potato and corn starch. J. Sci. Food Agr. 82, 1376–1383. Sirichokworrakit, S., Phetkhut, J., and Khommoon, A. (2015). Effect of partial substitution of wheat flour with riceberry flour on quality of noodles. Procd. Soc. Behv. 197(25), 1006-1012.
• Smewing, J. (1997). Analyzing the texture of pasta for quality control. Cereal Food World. 42, 8–12.
• Smith, O.B. (1971). Why use extrusion? Paper presented at the 12th annual Central States Section of the American Association of Cereal Chemists, February 12–13. MO:St. Louis.
• Srikaeo, K., Laothongsan, P., and Lerdluksamee, C. (2018). Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles. Int. J. Mol. Sci. 109, 517-523.
• Stephen, A.M., Dahl, W.J., Sieber, G.M., van Blaricom, J.A., and Morgan, D.R. (1995). Effect of green lentils on colonic function, nitrogen balance, and serum lipids in healthy human subjects. Am. J. Clin. Nutr. 62(6), 1261-1267.
• Wang, N., Bhirud, P.R., Sosulski, F.W., and Tyler, R.T. (1999). Pasta‐like product from pea flour by twin-screw extrusion. J. Food Sci. 64(4), 671-678.
• Wójtowicz, A., and Mościcki, L. (2014). Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta. LWT-Food Sci. Technol. 59(2), 1175-1185.