Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle

Abstract

Wheat flour used in Turkish noodle (erişte) production was replaced with wheat germ (0, 10, 20 and 30 %) and β-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), weight increase (WI) and cooking loss (CL) were also determined. Wheat germ increased the ash, protein, fat and mineral contents of the noodles. β-glucan had an improving effect especially on Ca, Fe, Mg and P contents of noodle samples. While wheat germ raised VI values of the noodle, β-glucan had a negative effect on VI. The CL of noodle samples varied between 5.8 % and 7.3 %. Decreasing sensory scores obtained at high level of wheat germ with and without β-glucan. The present results showed that wheat germ and β-glucan have a good potential for increasing nutritional quality of noodle.

Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

“…There are few studies about the effect of the wheat germ on nutritional and sensorial quality, the chemical composition, and microbial properties of tarhana (Aktaş et al., 2015b; Bilgiçli et al., 2006; Bilgiçli & Ibanoǧlu, 2007; Çalışkan Koç & Özçıra, 2019). Although Aktaş et al.…”

“…Although Aktaş et al. (2015b) and Bilgiçli et al. (2006) studied the mineral content of wheat germ supplemented tarhanas, there is no study related to fatty acid composition and volatile aromatic compounds of wheat germ supplemented tarhana.…”

Does intake of bread supplemented with wheat germ have a preventive role on cardiovascular disease risk markers in healthy volunteers? A randomised, controlled, crossover trial.

“…In order to justify an enrichment of food products with wheat germ as a public health approach to prevent CVD, the beneficial effects of wheat germ on human health should be investigated in other food vehicles that can accommodate higher doses of germ. Chemical and sensory proprieties of biscuits, noodles and cakes supplemented with increasing amounts of wheat germ (up to 30%) have been recently analysed and improved 32 47 48. These technological advances let us envisage that other food products functionalised with higher wheat germ content can be developed.…”

“…Clarification of the physiological effects of germ is needed. However, fortification of food products with germ is challenging because germ becomes rancid very rapidly due to high content in unsaturated lipids together with lipases and lipoxygenases,29–31 and it also negatively affects the sensory properties of the final food product 32. Thus, in order to address these specificities, germ stabilisation33 is necessary immediately after milling to inhibit enzymatic rancidity, while the percentage of germ in the final product should be tested whether long-term consumer acceptance is desired.…”

GELENEKSEL TÜRK ERIŞTESI ÜRETIMINDE SIYEZ UNUNUN (Triticum monococcum L.) PERFORMANSI

“…Turkish noodles can be enriched with various protein sources, dietary fiber and micronutrients to improve their nutritional properties. In the literature, some cereal flours (Aydin and Gocmen, 2011), pseudo cereals (Bilgiçli, 2009;Bilgiçli, 2014), legume flours (Demir et al, 2010;Bilgiçli et al, 2011;Bilgiçli, 2013), cereal and legume brans (Ertaş, 2014;Yılmaz Tuncel et al, 2017;Kaya et al, 2018), wheat germ and β glucan (Aktaş et al, 2015), some fruit seed flour (Koca et al, 2018), chia flour (Levent, 2017), dairy by products (Aktaş andTürker, 2015), flaxseed (Yüksel et al, 2018), apple fiber (Yuksel and Gurbuz, 2019) have been used for enrichment of the Turkish noodles.…”