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Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi

Year 2021, Volume: 36 Issue: 1, 23 - 26, 30.06.2021

Meryem Göksel Saraç

Abstract

Bu çalışmada farklı bitkisel (soya, bezelye ve buğday) ve hayvansal (peynir altı suyu ve yumurta akı) proteinlerin erişte üretiminde kullanılmasının, eriştenin fizikokimyasal, tekstürel, pişirme ve duyusal özelliklerinde oluşturduğu etkilerin belirlenmesi amaçlanmıştır. Bu amaçla %80 protein içeriğine sahip bitkisel ve hayvansal protein tozları erişte üretiminde kullanılmıştır. Duyusal analiz değerlendirmesinde TOPSİS yöntemi uygulanmıştır. Pişirme işlemi sonucu en yüksek protein değeri soya ve bezelye ile üretilen eriştelerde belirlenirken, tekstür analizinde en sert ürün yumurta akı ile üretilen erişte olarak tespit edilmiştir. TOPSİS değerlendirmesi sonucu en çok tercih edilen ürün peynir altı suyu proteini ile üretilen erişte olurken en az tercih edilen yumurta akı ile üretilen erişte olmuştur.

Keywords

hayvansal protein bitkisel protein erişte tekstür TOPSİS

References

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  • Akillioglu, H.G., Yalcin, E. (2010) Some quality characteristics and nutritional properties of traditional egg pasta (Erişte). Food Sci Biotechnol 19:417-424.
  • 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 52:6055-6060.
  • Aktaş, K., Türker, S. (2015) Utilisation of dairy by-products and β-glucan in erişte production. Qual Assur Saf Crop Foods 7:809–818.
  • Alamprese, C., Casiraghi, E., Primavesi, L., Rossi, M., Hidalgo, A. (2005) Functional and rheological characteristics of fresh egg pasta. Ital J Food Sci 17:3-15.
  • AOAC. (2005) Official Methods of Analysis of AOAC International, Association of Official Analysis Chemists International.
  • 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 60:70-80.
  • Bilgiçli, N., Demir, M.K., Ertaş, N., Herken, E.N. (2011) Effects of gluten and emulsifier on some properties of erite prepared with legume flours. Int J Food Sci Nutr 62:63-70.
  • Büyükbeşe, D., Emre, E.E., Kaya, A. (2020) Farklı oranlarda gam, protein ve emülgatör kullanımı ve jelatinizasyonun pirinç makarnası kalitesine etkisi. Akad Gıda 18:45-63.
  • Çelik, İ., Pozan, K. (2020) Kavun çekirdeği tozunun eriştenin bazı özelliklerine etkisi. Gıda / J Food 45:907-916.
  • De Zorzi, M., Curioni, A., Simonato, B., Giannattasio, M., Pasini, G. (2007) Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins. Food Chem 104:353-363.
  • Demi, B., Bilgiç, N., Eldün, A., Demi, M.K. (2010) Effects of chickpea flours and whole egg on selected properties of erite, Turkish noodle. Food Sci Technol Res 16:557-564.
  • Dirim,S. N., Çalışkan, G. (2017) Enhancement of the Functional properties of home-made style Turkish noodles (erişte) with the addition of fresh mints. J Food Phys 30:4-14.
  • Dogan, M., Aslan, D., Aktar, T., Goksel Sarac, M. (2016) A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. Eur Food Res Technol 242:953-966.
  • Eyidemir, E., Hayta, M. (2009) The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle. African J Biotechnol 8:85-90.
  • Gökdalay, M.H. (2009) Havaalanlarının performans analizinde bulanık ölçütlü karar verme yaklaşımı. İstanbul Tek Üniversitesi Mühendislik Derg 8:157-168.
  • Guo, X.N., Wei, X.M., Zhu, K.X. (2017) The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles. Food Chem 221:1178-1185.
  • Kaur, A., Shevkani, K., Katyal, M., Singh, N., Ahlawat, A.K., Singh, A.M. (2016) Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. J Food Sci Technol 53:2127-2138.
  • 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 Preserv 42:13343.
  • Kruger, J,E., Anderson, M,H., Dexter, J.E. (1994) Effect of flour enrichment on raw Cantonese noodle color and texture. Cereal Chem 71:177182.
  • Lai, H.M. (2002) Effects of rice properties and emulsifiers on the quality of rice pasta. J Sci Food Agric 82:203-216.
  • Larrosa, V., Lorenzo, G., Zaritzky, N., Califano, A. (2016) Improvement of the texture and quality of cooked gluten-free pasta. LWT - Food Sci Technol 70:96-103.
  • Levent, H., Yeşil, S. (2019) The effects of drying methods on the quality of Turkish noodle with legume flours. Gıda 44:1161-1173.
  • 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 54:1971-1978.
  • Li, M., Zhu, K.X., Guo, X.N., Brijs, K., Zhou, H.M. (2014) Natural additives in wheat-based pasta and noodle products: Opportunities for enhanced nutritional and functional properties. Compr Rev Food Sci Food Saf 13:347-357.
  • Lu, Z.H., Donner, E., Yada, R.Y., Liu, Q. (2016) Physicochemical properties and in vitro starch digestibility of potato starch/protein blends. Carbohydr Polym 154:214-222.
  • Luo, L.J., Guo, X.N., Zhu, K.X. (2015) Effect of steaming on the quality characteristics of frozen cooked noodles. LWT - Food Sci Technol 62:1134-1140.
  • Mudgil, D., Barak, S., Khatkar, B.S. (2016) Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough. Int J Biol Macromol 93:131-135.
  • Öncel, E., Demir, M.K. (2019) Farklı oran ve kombinasyonlarda kullanılan yalancı tahıl unlarının erişte özelliklerine etkisi. Akad Gıda 17:468-475.
  • Özkaya, B., Özkaya, H., Buyukikiz, E. (2001) The cooking properties of eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot 55:120-125.
  • Park, C.S., Baik, B.K. (2004) Relationship between protein characteristics and ınstant noodle making quality of wheat flour. Cereal Chem 81:159–164.
  • Petitot, M., Brossard, C., Barron, C., Larré, C., Morel, M.H., Micard, V. (2009) Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chem 116:401-412.
  • Rayas-Duarte, P., Mock, C.M., Satterlee, L.D. (1996) Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chem 73:381-387.
  • Şeker, İ. T. (2020) Tahıl Teknolojisinde Tekstür, Göksel Saraç, M. (Ed.), Gıdalarda Tekstür. Nobel Yayınevi, Ankara, pp. 63–73.

Year 2021, Volume: 36 Issue: 1, 23 - 26, 30.06.2021

Meryem Göksel Saraç

Abstract

References

  • AACC. (2009) AACC International Approved Methods, AACC International Approved Methods.
  • Akillioglu, H.G., Yalcin, E. (2010) Some quality characteristics and nutritional properties of traditional egg pasta (Erişte). Food Sci Biotechnol 19:417-424.
  • 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 52:6055-6060.
  • Aktaş, K., Türker, S. (2015) Utilisation of dairy by-products and β-glucan in erişte production. Qual Assur Saf Crop Foods 7:809–818.
  • Alamprese, C., Casiraghi, E., Primavesi, L., Rossi, M., Hidalgo, A. (2005) Functional and rheological characteristics of fresh egg pasta. Ital J Food Sci 17:3-15.
  • AOAC. (2005) Official Methods of Analysis of AOAC International, Association of Official Analysis Chemists International.
  • 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 60:70-80.
  • Bilgiçli, N., Demir, M.K., Ertaş, N., Herken, E.N. (2011) Effects of gluten and emulsifier on some properties of erite prepared with legume flours. Int J Food Sci Nutr 62:63-70.
  • Büyükbeşe, D., Emre, E.E., Kaya, A. (2020) Farklı oranlarda gam, protein ve emülgatör kullanımı ve jelatinizasyonun pirinç makarnası kalitesine etkisi. Akad Gıda 18:45-63.
  • Çelik, İ., Pozan, K. (2020) Kavun çekirdeği tozunun eriştenin bazı özelliklerine etkisi. Gıda / J Food 45:907-916.
  • De Zorzi, M., Curioni, A., Simonato, B., Giannattasio, M., Pasini, G. (2007) Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins. Food Chem 104:353-363.
  • Demi, B., Bilgiç, N., Eldün, A., Demi, M.K. (2010) Effects of chickpea flours and whole egg on selected properties of erite, Turkish noodle. Food Sci Technol Res 16:557-564.
  • Dirim,S. N., Çalışkan, G. (2017) Enhancement of the Functional properties of home-made style Turkish noodles (erişte) with the addition of fresh mints. J Food Phys 30:4-14.
  • Dogan, M., Aslan, D., Aktar, T., Goksel Sarac, M. (2016) A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. Eur Food Res Technol 242:953-966.
  • Eyidemir, E., Hayta, M. (2009) The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle. African J Biotechnol 8:85-90.
  • Gökdalay, M.H. (2009) Havaalanlarının performans analizinde bulanık ölçütlü karar verme yaklaşımı. İstanbul Tek Üniversitesi Mühendislik Derg 8:157-168.
  • Guo, X.N., Wei, X.M., Zhu, K.X. (2017) The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles. Food Chem 221:1178-1185.
  • Kaur, A., Shevkani, K., Katyal, M., Singh, N., Ahlawat, A.K., Singh, A.M. (2016) Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. J Food Sci Technol 53:2127-2138.
  • 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 Preserv 42:13343.
  • Kruger, J,E., Anderson, M,H., Dexter, J.E. (1994) Effect of flour enrichment on raw Cantonese noodle color and texture. Cereal Chem 71:177182.
  • Lai, H.M. (2002) Effects of rice properties and emulsifiers on the quality of rice pasta. J Sci Food Agric 82:203-216.
  • Larrosa, V., Lorenzo, G., Zaritzky, N., Califano, A. (2016) Improvement of the texture and quality of cooked gluten-free pasta. LWT - Food Sci Technol 70:96-103.
  • Levent, H., Yeşil, S. (2019) The effects of drying methods on the quality of Turkish noodle with legume flours. Gıda 44:1161-1173.
  • 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 54:1971-1978.
  • Li, M., Zhu, K.X., Guo, X.N., Brijs, K., Zhou, H.M. (2014) Natural additives in wheat-based pasta and noodle products: Opportunities for enhanced nutritional and functional properties. Compr Rev Food Sci Food Saf 13:347-357.
  • Lu, Z.H., Donner, E., Yada, R.Y., Liu, Q. (2016) Physicochemical properties and in vitro starch digestibility of potato starch/protein blends. Carbohydr Polym 154:214-222.
  • Luo, L.J., Guo, X.N., Zhu, K.X. (2015) Effect of steaming on the quality characteristics of frozen cooked noodles. LWT - Food Sci Technol 62:1134-1140.
  • Mudgil, D., Barak, S., Khatkar, B.S. (2016) Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough. Int J Biol Macromol 93:131-135.
  • Öncel, E., Demir, M.K. (2019) Farklı oran ve kombinasyonlarda kullanılan yalancı tahıl unlarının erişte özelliklerine etkisi. Akad Gıda 17:468-475.
  • Özkaya, B., Özkaya, H., Buyukikiz, E. (2001) The cooking properties of eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot 55:120-125.
  • Park, C.S., Baik, B.K. (2004) Relationship between protein characteristics and ınstant noodle making quality of wheat flour. Cereal Chem 81:159–164.
  • Petitot, M., Brossard, C., Barron, C., Larré, C., Morel, M.H., Micard, V. (2009) Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chem 116:401-412.
  • Rayas-Duarte, P., Mock, C.M., Satterlee, L.D. (1996) Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chem 73:381-387.
  • Şeker, İ. T. (2020) Tahıl Teknolojisinde Tekstür, Göksel Saraç, M. (Ed.), Gıdalarda Tekstür. Nobel Yayınevi, Ankara, pp. 63–73.
There are 34 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Meryem Göksel Saraç 0000-0002-8190-2406

Publication Date June 30, 2021
Published in Issue Year 2021 Volume: 36 Issue: 1

Cite

APA Göksel Saraç, M. (2021). Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 36(1), 23-26.
AMA Göksel Saraç M. Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi. Çukurova J. Agric. Food. Sciences. June 2021;36(1):23-26.
Chicago Göksel Saraç, Meryem. “Bitkisel Ve Hayvansal Proteinlerin Eriştenin Tekstürel Ve Duyusal Özelliklerine Etkisi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 36, no. 1 (June 2021): 23-26.
EndNote Göksel Saraç M (June 1, 2021) Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi. Çukurova Tarım ve Gıda Bilimleri Dergisi 36 1 23–26.
IEEE M. Göksel Saraç, “Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi”, Çukurova J. Agric. Food. Sciences, vol. 36, no. 1, pp. 23–26, 2021.
ISNAD Göksel Saraç, Meryem. “Bitkisel Ve Hayvansal Proteinlerin Eriştenin Tekstürel Ve Duyusal Özelliklerine Etkisi”. Çukurova Tarım ve Gıda Bilimleri Dergisi 36/1 (June 2021), 23-26.
JAMA Göksel Saraç M. Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi. Çukurova J. Agric. Food. Sciences. 2021;36:23–26.
MLA Göksel Saraç, Meryem. “Bitkisel Ve Hayvansal Proteinlerin Eriştenin Tekstürel Ve Duyusal Özelliklerine Etkisi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 36, no. 1, 2021, pp. 23-26.
Vancouver Göksel Saraç M. Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi. Çukurova J. Agric. Food. Sciences. 2021;36(1):23-6.
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From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.