Yıl 2019, Cilt 44 , Sayı 6, Sayfalar 1161 - 1173 2019-10-06

THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS
KURUTMA METOTLARININ BAKLAGİL UNLU TÜRK ERİŞTE KALİTESİ ÜZERİNE ETKİLERİ

Hacer Levent [1] , Saliha Yeşil [2]


In this study, legume flours (lentil, faba bean, chickpea and common bean) replaced wheat flour (30%, w/w) in Turkish noodle formulation.  The effects of the addition of legume flours to the formulation and the different drying conditions (room, hot oven and microwave) on the physicochemical, cooking and sensory properties of noodles were investigated. The use of legume flour in noodle formulation increased the ash, protein, fat, Ca, Fe, Mg, Cu, total phenolic content and antioxidant activity of noodle samples (P <0.05). In addition to shortening the drying time, microwave drying revealed higher total phenolic content and antioxidant activity values among other drying techniques. Legume flours, excluding faba bean, gave acceptable sensory analysis results in noodle samples. The results show that legume flour is an important source for improving the nutritional properties of noodles and microwave drying can be recommended to maintain the total phenolic content and antioxidant activity of the noodles. 

Bu çalışmada, baklagil unları (mercimek, bakla, nohut ve fasülye), Türk eriştesi formülasyonunda buğday unu ile yer değiştirmiştir (30%, w/w). Formülasyona baklagil unları ilavesinin ve farklı kurutma koşullarının (oda, sıcak fırın ve mikrodalga) erişte örneklerinin fizikokimyasal, pişme ve duyusal özellikleri üzerine etkileri incelenmiştir. Baklagil ununun erişte formülasyonunda kullanılması, erişte numunelerinin kül, protein, yağ, Ca, Fe, Mg, Cu, toplam fenolik içerik ve antioksidan aktivitesini arttırmıştır (P <0.05). Kurutma süresini kısaltmaya ek olarak, mikrodalga kurutma diğer kurutma teknikleri arasında daha yüksek toplam fenolik içerik ve antioksidan aktivite değerleri açığa çıkarmıştır. Bakla unu hariç baklagil unları, erişte örneklerinde kabul edilebilir duyusal analiz sonuçları vermiştir. Sonuçlar, baklagil ununun erişte besinsel özelliklerini iyileştirmek için önemli bir kaynak olduğunu ve eriştenin toplam fenolik içerik ve antioksidan aktivitesini korumak için mikrodalga kurutmanın tavsiye edilebileceğini göstermiştir.

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Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Orcid: 0000-0002-7321-5577
Yazar: Hacer Levent (Sorumlu Yazar)
Kurum: KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ
Ülke: Turkey


Yazar: Saliha Yeşil
Kurum: KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ

Tarihler

Yayımlanma Tarihi : 6 Ekim 2019

Bibtex @araştırma makalesi { gida569597, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {1161 - 1173}, doi = {10.15237/gida.GD19082}, title = {THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS}, key = {cite}, author = {Levent, Hacer and Yeşil, Saliha} }
APA Levent, H , Yeşil, S . (2019). THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. Gıda , 44 (6) , 1161-1173 . DOI: 10.15237/gida.GD19082
MLA Levent, H , Yeşil, S . "THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS". Gıda 44 (2019 ): 1161-1173 <https://dergipark.org.tr/tr/pub/gida/issue/49361/569597>
Chicago Levent, H , Yeşil, S . "THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS". Gıda 44 (2019 ): 1161-1173
RIS TY - JOUR T1 - THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS AU - Hacer Levent , Saliha Yeşil Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19082 DO - 10.15237/gida.GD19082 T2 - Gıda JF - Journal JO - JOR SP - 1161 EP - 1173 VL - 44 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19082 UR - https://doi.org/10.15237/gida.GD19082 Y2 - 2019 ER -
EndNote %0 Gıda THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS %A Hacer Levent , Saliha Yeşil %T THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 6 %R doi: 10.15237/gida.GD19082 %U 10.15237/gida.GD19082
ISNAD Levent, Hacer , Yeşil, Saliha . "THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS". Gıda 44 / 6 (Ekim 2019): 1161-1173 . https://doi.org/10.15237/gida.GD19082
AMA Levent H , Yeşil S . THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. GIDA. 2019; 44(6): 1161-1173.
Vancouver Levent H , Yeşil S . THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. Gıda. 2019; 44(6): 1173-1161.