KURUTMA METOTLARININ BAKLAGİL UNLU TÜRK ERİŞTE KALİTESİ ÜZERİNE ETKİLERİ

Year 2019, Volume: 44 Issue: 6, 1161 - 1173, 06.10.2019

Hacer Levent , Saliha Yeşil

https://doi.org/10.15237/gida.GD19082

Cited By: 2

Abstract

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.

Keywords

Erişte, baklagil, kurutma, mikrodalga, fırın

THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS

Abstract

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. 

Keywords

Noodle, legume, drying, microwave, oven

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