EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR

Year 2020, Volume: 45 Issue: 6, 1097 - 1108, 12.10.2020

Elif Yaver , Nermin Bilgiçli

https://doi.org/10.15237/gida.GD20069

Cited By: 2

Abstract

Germination is an effective process improving nutritional status of cereal and legume. This study evaluates the effect of germinated mung bean flour (GMF) (0-20%) on physical, chemical properties and cooking quality of egg noodles, as well as the impact of transglutaminase (TGase) on the physical properties and cooking quality of GMF noodles. Compared to raw mung bean flour, GMF showed higher total phenolic content, antioxidant activity, total-extractable ash, Ca, Fe, K, P and Zn content with lower phytic acid. As the GMF ratio increased, cooking loss values also increased. TGase developed cooking quality with decreasing cooking loss and improving firmness. Noodles made with 20% of GMF revealed the highest total ash, HCl-extractable ash, protein, phytic acid, antioxidant activity and total phenolic content. This study shows the potential of GMF (up to 15%) and TGase to produce noodles with high nutritive value and good consumer acceptability.

Keywords

Phytic acid, mung bean, transglutaminase, germination, mineral bioavailability

TRANSGLUTAMİNAZIN ÇİMLENDİRİLMİŞ MAŞ FASULYESİ UNU İLE ZENGİNLEŞTİRİLMİŞ ERİŞTENİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Çimlendirme, tahıl ve baklagillerin besinsel değerini geliştiren etkili bir prosestir. Bu çalışmada, çimlendirilmiş maş fasulyesi ununun (ÇMU) (%0-20) yumurtalı eriştenin fiziksel ve kimyasal özellikleri ile pişme kalitesi üzerine etkisi ile birlikte, transglutaminazın (TG) ÇMU eriştelerinin fiziksel özellikleri ve pişme kalitesi üzerindeki etkisi değerlendirilmiştir. Ham maş fasulyesi unu ile karşılaştırıldığında, ÇMU düşük fitik asit ile daha yüksek toplam fenolik madde, antioksidan aktivite, toplam-ekstrakte edilebilir kül, Ca, Fe, K, P ve Zn içeriği göstermiştir. ÇMU oranı arttıkça, pişme kaybı değerleri de artmıştır. TG, pişme kaybını azaltıp sıkılığı artırarak pişme kalitesini geliştirmiştir. %20 ÇMU ile yapılan eriştede en yüksek toplam kül, HCl’de ekstrakte edilebilir kül, protein, fitik asit, antioksidan aktivite ve toplam fenolik madde miktarı belirlenmiştir. Bu çalışma, besin değeri yüksek ve tüketiciler tarafından kabul edilebilir erişte üretiminde ÇMU (%15’e kadar) ve TG’nin kullanım potansiyelini ortaya koymuştur.

Keywords

Fitik asit, maş fasulyesi, transglutaminaz, çimlendirme, mineral biyoyararlılığı

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