Yıl 2019, Cilt 44 , Sayı 5, Sayfalar 932 - 942 2019-08-17

GELENEKSEL TÜRK ERIŞTESI ÜRETIMINDE SIYEZ UNUNUN (Triticum monococcum L.) PERFORMANSI
PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE

Hacer Levent [1]


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.

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.

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Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Yazar: Hacer Levent (Sorumlu Yazar)
Kurum: KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 17 Ağustos 2019

Bibtex @araştırma makalesi { gida552376, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {932 - 942}, doi = {10.15237/gida.GD19068}, title = {PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE}, key = {cite}, author = {Levent, Hacer} }
APA Levent, H . (2019). PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE. Gıda , 44 (5) , 932-942 . DOI: 10.15237/gida.GD19068
MLA Levent, H . "PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE". Gıda 44 (2019 ): 932-942 <https://dergipark.org.tr/tr/pub/gida/issue/47909/552376>
Chicago Levent, H . "PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE". Gıda 44 (2019 ): 932-942
RIS TY - JOUR T1 - PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE AU - Hacer Levent Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19068 DO - 10.15237/gida.GD19068 T2 - Gıda JF - Journal JO - JOR SP - 932 EP - 942 VL - 44 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19068 UR - https://doi.org/10.15237/gida.GD19068 Y2 - 2019 ER -
EndNote %0 Gıda PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE %A Hacer Levent %T PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 5 %R doi: 10.15237/gida.GD19068 %U 10.15237/gida.GD19068
ISNAD Levent, Hacer . "PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE". Gıda 44 / 5 (Ağustos 2019): 932-942 . https://doi.org/10.15237/gida.GD19068
AMA Levent H . PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE. GIDA. 2019; 44(5): 932-942.
Vancouver Levent H . PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE. Gıda. 2019; 44(5): 942-932.