Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta

Year 2023, Volume: 27 Issue: 4, 477 - 488, 27.12.2023

Hacer Levent , Elif Kurt , Betül Şeref

https://doi.org/10.29050/harranziraat.1318769

Cited By: 1

Abstract

In this study, red lentil flour (RLF), green lentil flour (GLF) and black lentil flour (BLF) replaced wheat semolina at different (0-10%) ratios in pasta formulation. The effect of lentil types and levels of lentil flour supplementation on the physicochemical, textural characteristics and cooking quality of pasta were investigated. It was determined that BLF had the highest ash, crude fat and phytic acid contents, whereas GLF had the highest antioxidant activity (AA) and total phenolic content (TPC) among lentil varieties. The use of GLF in pasta production resulted in higher brightness (L*) and RLF resulted in higher redness (a*) and yellowness (b*) values. The increase in lentil flour ratio in the formulation caused the weight increase and volume increase values to decrease from 200.04% and 238.59% to 174.92% and 222.28%, respectively. Pasta samples containing GLF revealed a higher firmness value than those containing RLF and BLF. It was determined that the cooking loss value was higher in the samples containing 10% lentil flour compared to the control. The use of lentil flour in the formulation improved the pasta samples in terms of protein, ash, TPC, AA, Ca, Mg, Zn and Fe. The results show that nutritionally enriched pasta can be produced with acceptable technological quality by adding up to 10% of GLF and BLF. The successful results show that RLF can be used at rates higher than 10% in pasta production.

Keywords

pasta, red lentil, green lentil, black lentil

Thanks

The authors are grateful to the Scientific and Technological Researches Application and Research Center (BİLTEM), Karamanoğlu Mehmetbey University for providing facilities regarding the research

Kırmızı, yeşil ve siyah mercimek unlarının makarnanın fizikokimyasal ve teknolojik özellikleri üzerine etkilerinin araştırılması

Abstract

Bu çalışmada, makarna formülasyonunda buğday irmiği ile kırmızı mercimek unu (RLF), yeşil mercimek unu (GLF) ve siyah mercimek unu (BLF) farklı oranlarda (0-10%) ikame edilmiştir. Mercimek çeşitlerinin ve mercimek unu katkı oranlarının makarnanın fizikokimyasal, tekstürel özellikleri ve pişme kalitesine etkisi araştırılmıştır. Mercimek çeşitleri arasında en yüksek kül, ham yağ ve fitik asit içeriğine BLF'nin, en yüksek antioksidan aktiviteye (AA) ve toplam fenolik madde içeriğine (TPC) ise GLF'nin sahip olduğu belirlenmiştir. Makarna üretiminde GLF kullanımı daha yüksek parlaklık (L*) ve RLF ise daha yüksek kırmızılık (a*) ve sarılık (b*) değerleri vermiştir. Formülasyondaki mercimek unu oranının artması ağırlık artışı ve hacim artışı değerlerinin sırasıyla %200.04 ve %238.59'dan %174.92 ve %222.28'e düşmesine neden olmuştur. GLF içeren makarna örnekleri, RLF ve BLF içeren makarnalara göre daha yüksek sertlik değeri ortaya koymuştur. %10 mercimek unu içeren örneklerde pişme kaybı değerinin kontrole göre daha yüksek olduğu belirlenmiştir. Formülasyonda mercimek unu kullanılması makarna örneklerini protein, kül, TPC, AA, Ca, Mg, Zn ve Fe açısından iyileştirmiştir. Sonuçlar, besinsel açısından zenginleştirilmiş makarnanın, %10'a kadar GLF ve BLF eklenerek kabul edilebilir teknolojik kalitede üretilebileceğini göstermektedir. Elde edilen başarılı sonuçlar RLF'nin makarna üretiminde %10'dan daha yüksek oranlarda kullanılabileceğini göstermektedir.

Keywords

makarna, kırmızı mercimek, yeşil mercimek, siyah mercimek

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