Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles

Year 2023, Volume: 21 Issue: 4, 353 - 360, 31.12.2023

Ülgen İlknur Konak , Rahime Dilruba Kaya Yasemin Yavuz Abanoz , Mine Aslan , Sultan Arslan Tontul

https://doi.org/10.24323/akademik-gida.1423429

Cited By: 1

Abstract

In this study, persimmon powder (PP) was substituted in concentrations of 0, 5 and 10% per 100 g of einkorn flour (EF) in Turkish noodle production. Quince seed mucilage (QSM) was used as an egg replacer at levels of 20, 30 and 40%. The cooking properties, chemical composition, color values, texture characteristics, and sensory properties of Turkish noodles were determined. The lowest cooking time (8.33 min) was found in Turkish noodles substituted with 10% PP. When 40% QSM was added to the formulation, both volume increase and water absorption values increased. Turkish noodles produced with a higher concentration of PP resulted in increased ash, crude fiber, mineral contents, especially in potassium, and total phenolic content. The lowest firmness and work of shear were obtained when PP and QSM substitutions were increased up to 10% and 40%, respectively. The sensory evaluation indicated that Turkish noodles substituted with 10% PP were greatly appreciated by the panelists in terms of taste, odor, and overall acceptability.

Keywords

Turkish noodle, Einkorn, Total phenolic, Mineral

Eriştelerin Fiziksel, Kimyasal, Tekstürel ve Duyusal Özellikleri Üzerine Trabzon Hurması (Diospyros kaki Thunb.) Tozu ve Ayva Çekirdeği (Cydonia oblonga) Müsilajının Etkisi

Abstract

Bu çalışmada, erişte üretiminde 100 g siyez unu (SU) %0, 5 ve 10 konsantrasyonlarında Trabzon hurması tozu (THT) ile ikame edilmiştir. Ayva çekirdeği müsilajı (AÇM) yumurta ikame maddesi olarak %20, 30 ve 40 seviyelerinde kullanılmıştır. Eriştelerin pişme özellikleri, kimyasal bileşimleri, renk değerleri, tekstürel ve duyusal özellikleri değerlendirilmiştir. En düşük pişirme süresi (8.33 dakika) %10 THT ikame edilen eriştelerde bulunmuştur. Formülasyona %40 oranında AÇM ilave edildiğinde hem hacim artışı hem de su absorpsiyonu değerleri artmıştır. Yüksek konsantrasyonda THT ile üretilen eriştelerde kül, ham lif, mineral madde (özellikle potasyum) ve toplam fenolik madde içeriğini artmıştır. En düşük sertlik ve kesme kuvveti, THT ve AÇM ikameleri sırasıyla %10’a ve %40'a kadar artırıldığında elde edilmiştir. Duyusal değerlendirme, %10 THT ile ikame edilen eriştelerin tat, koku ve genel kabul edilebilirlik açısından panelistler tarafından büyük ölçüde beğenildiğini göstermiştir.

Keywords

Erişte, Siyez, Toplam fenolik, Mineral

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