KESTANE UNU KATKISININ ERİŞTENİN BESLEYİCİ VE KALİTE ÖZELLİKLERİNE ETKİSİNİN ARAŞTIRILMASI

Year 2020, Volume: 45 Issue: 6, 1061 - 1072, 12.10.2020

Dilek Dülger Altıner , Merve Mete

https://doi.org/10.15237/gida.GD20083

Cited By: 1

Abstract

Bu çalışmada, erişte üretiminde kestane unu (CNF) % 5, 10, 20, 30 ve % 40 (w/w) katkı oranlarında buğday unu ile ikame olacak şekilde ilave edilmiştir. Kestane unu katkılı eriştelerin fizikokimyasal, pişme ve duyusal özellikleri tespit edilmiştir. CNF katkı miktarı arttıkça eriştelerin toplam diyet lif ve kül miktarları artmış ve kalori değerleri kontrol örneğine göre azalmıştır. Eriştelerde CNF katkısının artışı ile makarnaların L* ve b* değerinde azalma ile renkte koyulaşma, a* değerinde ise artış görülmüştür. CNF katkısı eriştelerde suya geçen madde değerinde artışa, hacim ve ağırlık artışı değerinde azalmaya neden olmuştur. Duyusal analiz sonuçlarına göre genel beğeni puanları açısından kontrol örneği ve en yakın puanı alan %10 CNF katkılı erişte örneği en yüksek puanları almıştır. Bu çalışma besleyici ve fonksiyonel özelliklerin geliştirilmesinde eriştede ve diğer tahıl ürünlerinde kestane unu katkısının kullanılabileceğini ve fonksiyonel gıda pazarına katkı sağlayacağını göstermektedir.

Keywords

Erişte, kestane unu, toplam diyet lif, fonksiyonel gıda, duyusal

AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE

Abstract

Chestnut flour (CNF) was added as a substitute for wheat flour in the ratios of 5%, 10%, 20%, 30% and 40% (w/w) to noodle. The physiochemical, cooking and sensory properties of the CNF -added noodles were determined. The total dietary fiber and ash contents of the noodles increased with increasing CNF, while the calorie values decreased compared with control. Decreasing L* and b* values, darkening color and increasing a* values were observed with increasing CNF addition. The CNF addition caused increased cooking loss and decreased volume expansion and weight gain in noodles. According to the sensory analysis, the control sample had the highest overall appreciation score, followed by the 10% CNF-added noodle sample. The results of the study showed that chestnut flour can be added to improve the nutritional and functional properties of noodle and other grain products and use of chestnut flour can contribute to the functional food market.

Keywords

Noodle, chestnut flour, total dietary fiber, functional food, sensory

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