Farklı Oran ve Kombinasyonlarda Kullanılan Yalancı Tahıl Unlarının Erişte Özelliklerine Etkisi

Abstract

0 332 325 20 24 0 332 223 79 11 ÖZ Bu çalışmada farklı oran ve kombinasyonlarda yalancı tahıl (amarant, karabuğday ve kinoa) unlarının erişte formülasyonuna %30 ikame oranı esas alınarak ikame edilmesiyle erişte üretimi ve üretim sonunda en uygun kombinasyonun belirlenmesi amaçlanmıştır. Bu doğrultuda amarant, kinoa ve karabuğday taneleri laboratuvar tipi bir öğütücüde öğütülerek un haline getirilmiştir. Elde edilen yalancı tahıl unları farklı oranlarda (%10, 20 ve 30), buğday ununa ikame edilerek 10 farklı kombinasyonda erişte elde edilmiştir. Üretimi tamamlanan eriştelerde de bazı kimyasal (su, ham protein, kül, ham yağ, fitik asit, toplam fenolik madde, mineral madde) ve duyusal özellikler incelenmiştir. Yalancı tahıl ikamesi ile tüm erişte kombinasyonlarında su, kül, ham yağ, ham protein, toplam fenolik madde, fitik asit ve mineral madde miktarlarının kontrol erişte örneğine (%100 buğday unu) göre artış gösterdiği görülmüştür. Sonuçta tüm kriterler göz önünde bulundurulduğunda %30 amarant ve %20 amarant + %10 kinoa ikameli erişte kombinasyonunun en uygun kombinasyon olduğu tespit edilmiştir. ABSTRACTIn this study, it is aimed to determine the optimal combination for pseudocereal (amaranth, buckwheat and quinoa) flour substitution in the production of erişte on the basis of 30% substitution ratio in the formulation. For this purpose, amaranth, quinoa and buckwheat grains were ground into flour by a laboratory grinder. The pseudocereal flours were replaced by the different proportions (10, 20 and 30%) of wheat flour, and erişte was produced by different combinations. Some chemical (moisture, crude protein, ash, crude fat, phytic acid, total phenolic and mineral content) and sensory analyses were performed in the erişte samples produced. In all erişte combinations, pseudocereal substitution increased the moisture, ash, crude fat, crude protein, total phenolic, phytic acid and mineral contents of samples, in comparison to the control erişte sample (100% wheat flour). As a result, it was found that the combination of 20% amaranth + 10% quinoa and 30% amaranth substituted erişte samples was the most appropriate combination considering all criteria.

Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

“…OAC of RF (0.260) was found to be poor compared to wheat and whole wheat flours and also MPP, and this might be attributed to the low fiber content of RF (Simsek & Süfer, 2022). On the other hand, the TPC of RF was 97.149 mg GAE/kg and lower than wheat flour (710 mg GAE/kg), and the TPC of MPP was 9134.667 mg GAE/kg and comparably higher than pseudocereal flours like quinoa (7170 mg GAE/kg), amaranth (1360 mg GAE/kg) and buckwheat (8560 mg GAE/kg) which were claimed by Öncel and Demir (2019). The maximum AA (32.608 μmol TE/g) was detected by DPPH assay in MPP.…”

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

“…When the studies on glutenfree noodle production were examined, it was found that amaranth, buckwheat, and quinoa flour blends were added to wheat flour on a substitution basis max. 30%, [10], buckwheat flour, rice flour, and corn starch combinations [11], Macrolepiota procera mushroom by substituting rice flour [12], quinoa and quinoa + buckwheat blends [14], and chia flour by substituting rice flour: corn starch [13] were used. When the studies were examined, although there were studies on pasta produced by adding a small amount of wheat flour, no study was found on the use of quinoa in making gluten-free eris ¸te.…”