Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours

Abstract

This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight). The physicochemical, functional, and sensorial properties of developed gluten-free eriştes were evaluated. The moisture content values of gluten-free erişte samples were lower than 12% wet basis (w.b.). The highest ash (3.74 ± 0.63%), fat (8.17 ± 0.19%), and protein (18.74 ± 0.41%) content values were obtained for quinoa flour erişte. The highest water (76.67 ± 9.07%) and oil holding capacity (49.50 ± 7.78%) values were observed for quinoa flour erişte and oat + quinoa flour erişte samples, respectively. The highest brightness ( L ∗ ) value was observed for oat + quinoa flour erişte ( p < 0.05 ). The quinoa flour erişte sample has the highest weight (354.22 ± 20.14%) and volume (268.20 ± 9.01%) increase values. The lowest (10.56 ± 1.83%) and highest (13.71 ± 0.83%) cooking loss values were observed from oat flour and quinoa flour erişte samples, respectively. In the light of the findings, it can be concluded that both oat and quinoa flours and their mixtures can be used to make gluten-free erişte, and the erişte samples were liked by the panelists.

A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

“…The final quality of the product (approximate composition, color, and polyphenol oxidase activity) depends on the ingredients used. There is only one study in which fruit seeds (grape, pomegranate, and rosehip) were used as functional ingredients in noodle formulation [5], and several studies used different functional ingredients to enrich its protein content such as oats, quinoa, lentils, and edible insects [8][9][10].…”

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

“…Koç and Pandiselvam (2016) reported significantly higher brightness, lower greenness, and yellowness values for the gluten‐free noodle samples containing oat + quinoa flour. Çelİk et al (2016) produced boza by substituting corn, wheat, and rice flour with roasted chickpea flour at different ratios and they stated that the addition of roasted chickpea flour resulted in higher b values when compared to control, for roasted chickpea + corn and roasted chickpea boza samples.…”

“…It is well known that mineral and vitamin deficiencies are also seen in celiac patients owing to malabsorption of nutrients. Therefore, the selection of the main ingredient for gluten‐free products is very important (Koç & Pandiselvam, 2016). Quinoa is abundant in essential amino acids, chia is rich in fatty acids and both are rich in vitamins and minerals.…”

Gluten‐free pasta fortified with moringa leaves: effect of recipe ratios on quality and structural properties

“…Some gluten‐containing pasta produced from wheat, oats, and moringa had higher cooking loss (6.0%–12.4%) with the least percentage for 100% wheat and the highest percentage for highest oats and moringa content (Getachew & Admassu, 2020). Other studies produced gluten‐free pastas made from corn and broad beans where cooking loss reached 16.3% and the other one reached 13.7% which was made from quinoa flour only (Giménez et al ., 2013; Çalışkan Koç & Pandiselvam, 2022).…”

“…The reason of having higher cooking loss when more of water‐soluble components are found as a result of weak starch‐protein complex and/or interruption of gluten protein network leading to leach out of those components during cooking (Liu et al ., 2019; Çalışkan Koç & Pandiselvam, 2022). Gluten‐free pasta cannot form a strong network similar to gluten‐containing pasta except if pre‐gelatinisation happens or starch retrogradation where starch crystallinity increases and forms a rigid network which improves cooking quality and components will not leach out from pasta (Dong et al ., 2020).…”