Utilization of Split Roasted Chickpea Flour in Gluten-free Noodle Production

Year 2022, Volume: 26 Issue: 2, 260 - 267, 20.08.2022

Merve Şahin Eylem Odabaş , Hülya Çakmak

https://doi.org/10.19113/sdufenbed.1053753

Cited By: 1

Abstract

Gluten-free products have a low nutritional capacity and poor quality, because of being produced from starch-based flours. Therefore, alternative ingredients such as legume flours for improving the nutritional composition of gluten-free noodles have been of great interest in recent years. In this study, the flour of split roasted chickpea (LU) which is a low quality by-product emerging through the roasted chickpea production, was used in the gluten-free noodle formulations at increasing levels (w/w, 10-20-30-40-50-60%) by replacing the commercial gluten-free flour mixture (GU). The effects of the LU replacement on nutritional and cooking quality of the gluten-free noodles were investigated. According to results, it was determined that LU had considerably higher crude protein and water-soluble protein compared to GU (p<0.05). Therefore, the addition of LU to the noodle formulations at increasing levels caused a significant decrease in the ash content of the gluten-free noodles, whereas a significant increase in the water-soluble protein content was observed (p<0.05). The addition of LU at increasing levels also shortened the cooking time, water holding capacity and swelling index, while increasing the cooking loss.

Keywords

Roasted chickpea, Gluten-free, Noodle, Protein

Kırık Leblebiden Elde Edilen Unun Glutensiz Erişte Üretiminde Değerlendirilmesi

Abstract

Glutensiz ürünler genellikle nişasta ve pirinç unu bazlı hammaddelerden üretildikleri için düşük besin içeriği ve düşük kaliteye sahiptir. Bu yüzden glutensiz eriştelerin besin içeriklerini iyileştirmek için alternatif olarak baklagil unu kullanımı son yıllarda büyük ilgi uyandırmaktadır. Bu çalışmada, leblebi üretiminde yan ürün olarak ortaya çıkan düşük kalitedeki kırık leblebilerden elde edilen leblebi unu (LU), artan oranlarda (Ağırlıkça, %10-20-30-40-50-60) ticari glutensiz un karışımına (GU) ilave edilerek glutensiz erişteler üretilmiştir. Kullanılan LU’nun eriştelerin besinsel içerikleri ve pişme kalitesine olan etkileri araştırılmıştır. Sonuçlar incelendiğinde, LU’nun GU’ya kıyasla oldukça yüksek ham protein ve suda çözünür proteine sahip olduğu belirlenmiştir (p<0.05). LU’nun artan oranlarda erişte formülasyonuna ilave edilmesi ise, glutensiz eriştelerin kül içeriğinin önemli düzeyde azalmasına neden olurken, suda çözünür protein içeriğinin önemli düzeyde artmasına neden olmuştur (p<0.05). LU’nun artan oranlarda ilave edilmesi ayrıca pişme süresi, su tutma kapasitesi ve şişme indeksini azaltırken, pişme kaybının artmasına neden olmuştur.

Keywords

Leblebi, Glutensiz, Erişte, Protein

References

• [1] Elli, L., Branchi, F., Tomba, C., Villalta, D., Norsa, L., Ferretti, F., Bardella, M. T. 2015. Diagnosis of Gluten Related Disorders: Celiac Disease, Wheat Allergy and Non-Celiac Gluten Sensitivity. World Journal of Gastroenterology, 21(23), 7110.
• [2] Di Cairano, M., Condelli, N., Caruso, M. C., Marti, A., Cela, N., Galgano, F. 2020. Functional Properties and Predicted Glycemic Index of Gluten Free Cereal. Pseudocereal and Legume Flours, 133, 109860.
• [3] Serin, Y., Akbulut, G. 2017. Çölyak Hastalığı ve Glutensiz Diyet Tedavisine Güncel Yaklaşım. Türkiye Klinikleri Sağlık Bilimleri Dergisi, 2(3), 192-200.
• [4] Anonim 2012. Türk Gıda Kodeksi Gluten İntoleransı Olan Bireylere Uygun Gıdalar Tebliği (Tebliğ No: 2012/4). https://www.resmigazete.gov.tr/eskiler/2012/01/20120104-8.htm. (Erişim Tarihi: 04.01.2022).
• [5] Zhang, S. B., Lu, Q. Y., Yang, H., Meng, D. D. 2011. Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles. Cereal Chemistry, 88(3), 296-301.
• [6] El-Sohaimy, S. A., Brennan, M., Darwish, A. M., Brennan, C. 2020. Physicochemical, Texture and Sensorial Evaluation of Pasta Enriched with Chickpea Flour and Protein Isolate. Annals of Agricultural Sciences, 65(1), 28-34.
• [7] Pellegrini, N., Agostoni, C. 2015. Nutritional Aspects of Gluten‐Free Products. Journal of the Science of Food and Agriculture, 95(12), 2380-2385.
• [8] Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C. G. 2007. Effects of Hydrocolloids on Dough Rheology and Bread Quality Parameters in Gluten-Free Formulations. Journal of Food Engineering, 79(3), 1033-1047.
• [9] Ataman, Ç., Gül, H. 2020. Leblebi Üretiminde Yan Ürün Olarak Açığa Çıkan Kırık Leblebi Ununun Mufin Kalitesi Üzerine Etkisi. Black Sea Journal of Agriculture, 3(4), 308-316.
• [10] Kaur, R., Prasad, K. 2021. Nutritional Characteristics and Value-Added Products of Chickpea (Cicer arietinum)—A Review. Journal of Postharvest Technology, 9(2), 1-13.
• [11] Coşkuner, Y., Karababa, E. 2004. Leblebi: a Roasted Chickpea Product as a Traditional Turkish Snack Food. Food Reviews International, 20(3), 257-274.
• [12] Özbey, F., 2018. Tarihten Gelen Lezzet Çorum Leblebisi. Çorum Belediyesi Kültür ve Sosyal İşler Müdürlüğü, Çorum.
• [13] Özbey, F., Görgülü, M. 2016. Survey of Trace Element and Dietetic Fiber Composition of “Leblebi” Which is a Local Snack Food Consumed in Turkey. Food Science and Technology, 36, 351-355.
• [14] AACC. 2000. Approved methods of the American Association of Cereal Chemists. 11th Edition, St, Paul, MN, USA.
• [15] Aydemir, L. Y., Akçakaya, F. G. 2019. Determination of the Best Functional Chickpea Cultivars by TOPSIS Technique. Food and Health, 5(4), 239-252.
• [16] Li, W., Tian, X., Liu, L., Wang, P., Wu, G., Zheng, J., Zhang, G. 2015. High Pressure Induced Gelatinization of Red Adzuki Bean Starch and Its Effects on Starch Physicochemical and Structural properties. Food Hydrocolloids, 45, 132-139.
• [17] Sodhi, N. S., Singh, N. 2003. Morphological, Thermal and Rheological Properties of Starches Separated From Rice Cultivars Grown in India. Food Chemistry, 80(1), 99-108.
• [18] Ertop, M. H., Bektaş, M., Atasoy, R. 2020. Effect of Cereals Milling on the Contents of Phytic Acid and Digestibility of Minerals and Protein. Ukrainian Food Journal, 9(1), 136-147.
• [19] Barışık, D., Tavman, Ş. 2018. Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi. Akademik Gıda, 16(1), 33-41.
• [20] Sayaslan, A., Akarçay, E., Tokatlı, M. 2016. Kavrulmuş Mısır, Buğday ve Nohut Leblebi Çerezlerinin Beslenme Açısından Önemli Karbonhidrat Fraksiyonları. Akademik Gıda, 14(3), 284-292.
• [21] Jagannadham, K., Parimalavalli, R., Babu, A. S., Rao, J. S. 2014. A study on Comparison Between Cereal (Wheat) and Non Cereal (Chickpea) Flour Characteristics. International Journal Current Trend Research, 3(2), 70-76.
• [22] Tiwari, B. K., Gowen, A., McKenna, B. (Eds.). 2011. Pulse foods: Processing, Quality and Nutraceutical Applications. Academic Press.
• [23] Mir, S. A., Bosco, S. J. D. 2014. Cultivar Difference in Physicochemical Properties of Starches and Flours from Temperate Rice of Indian Himalayas. Food Chemistry, 157, 448-456.
• [24] Chung, H. J., Liu, Q., Hoover, R., Warkentin, T. D., Vandenberg, B. 2008. In Vitro Starch Digestibility, Expected Glycemic Index, and Thermal and Pasting Properties of Flours from Pea, Lentil and Chickpea Cultivars. Food Chemistry, 111(2), 316-321.
• [25] Wang, L., Xie, B., Shi, J., Xue, S., Deng, Q., Wei, Y., Tian, B. 2010. Physicochemical Properties and Structure of Starches from Chinese Rice Cultivars. Food Hydrocolloids, 24(2-3), 208-216.
• [26] Kaur, A., Shevkani, K., Singh, N., Sharma, P., Kaur, S. 2015. Effect of Guar Gum and Xanthan Gum on Pasting and Noodle-Making Properties of Potato, Corn and Mung Bean Starches. Journal of Food Science and Technology, 52(12), 8113-8121.
• [27] Demirkesen, H. 2015. Kara nohut nişastasından enzimatik yöntemle elde edilen dirençli nişastanın fizikokimyasal ve fonksiyonel özellikleri. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
• [28] Li, W., Bai, Y., Mousaa, S. A., Zhang, Q., Shen, Q. 2012. Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice starch. Food and Bioprocess Technology, 5(6), 2233-2241.
• [29] Odabas, E., 2021. Isıl işlem görmüş mercimek ununun glutensiz erişte kalitesi üzerine etkilerinin belirlenmesi. Hitit Üniversitesi, Lisansüstü Eğitim Enstitüsü, Yüksek Lisans Tezi, Çorum.
• [30] Jogihalli, P., Singh, L., Kumar, K., Sharanagat, V. S. 2017. Novel Continuous Roasting of Chickpea (Cicer arietinum): Study on Physico-Functional, Antioxidant and Roasting Characteristics. LWT, 86, 456-464.
• [31] Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Conte, A., Alessandro Del Nobile, M. 2015. Optimization and Characterization of Gluten-Free Spaghetti Enriched with Chickpea Flour. International Journal of Food Sciences and Nutrition, 66(2), 148-158.
• [32] Petitot, M., Boyer, L., Minier, C. ve Micard, V. 2010. Fortification of Pasta with Split Pea and Faba Bean Flours: Pasta Processing and Quality Evaluation. Food Research International, 43(2), 634-641.
• [33] Kim, Y. S., Wiesenborn, D. P., Lorenzen, J. H., Berglund, P. 1996. Suitability of Edible Bean and Potato Starches for Starch Noodles. Cereal Chemistry, 73(3), 302–308.
• [34] Chillo, S., Laverse, J., Falcone, P. M.,Del Nobile, M. A. 2008. Quality of Spaghetti in Base Amaranthus Wholemeal Flour Added with Quinoa, Broad Bean and Chickpea. Journal of Food Engineering, 84(1), 101-107.
• [35] Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. 2015. Cooking Quality and Starch Digestibility of Gluten-Free Pasta Using New Bean Flour. Food Chemistry, 175, 43–49.
• [36] Bhattacharya, M., Zee, S. Y., Corke, H. 1999. Physicochemical Properties Related to Quality of Rice Noodles. Cereal Chemistry, 76(6), 861–867.