Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber

Ferhat YÜKSEL, (Gümüşhane Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gümüşhane, Türkiye)
Melek GÜRBÜZ (Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri, Türkiye)
Akademik Gıda
2 1
Yıl: 2019 Cilt: 17 Sayı: 1 Sayfa Aralığı: 16 - 22 Metin Dili: İngilizce DOI: 10.24323/akademik-gida.543992 İndeks Tarihi: 06-11-2020

Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber

Öz:
The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics oftraditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle doughformulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of thesamples were in the range of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of apple fiber.Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmnessvalue of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiberconcentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with theenrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples(p>0.05). Results indicated that innovative noodles could be produced by using apple fiber.
Anahtar Kelime:

Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri

Öz:
Bu çalışmanın amacı, elma lifi ile zenginleştirilmiş geleneksel Türk ev tipi eriştelerin bazı fizikokimyasal, tekstürel, pişme ve duyusal karakteristiklerini araştırmaktır. Elma lifi üç farklı konsantrasyonlarda (%5, 10 ve 20) erişte hamuruna ilave edilmiştir. Örneklerin kuru madde içerikleri %91.80-92.93 arasında olup, elma lifi ilavesinin örneklerin kuru madde içeriklerini artırdığı tespit edilmiştir. Örneklerin protein içeriği %8.817-9.909 aralığında değişmiş ve elma lifi ilavesiyle önemli bir azalma bulunmuştur (p<0.05). % 20 elma lifi ile zenginleştirilmiş eriştenin sertlik değeri 33.81 kg iken kontrol (zenginleştirilmemiş) örneğinin sertlik değeri 23.09 kg olarak belirlenmiştir. Elma lifi ilavesi renk karakteristiklerini önemli oranda etkilemiştir (p<0.05). Genellikle, eriştelerin elma lifi ile zenginleştirilmesi örneklerin pişme özellikleri önemli oranda artmıştır (p<0.05). Örneklerin genel kabul edilebilirlik parametrelerinde anlamlı bir farklılık tespit edilmemiştir (p>0.05). Bu çalışmada elma lifi kullanılarak alternatif erişte üretilmiştir.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA yuksel f, Gurbuz- Veral M (2019). Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. , 16 - 22. 10.24323/akademik-gida.543992
Chicago yuksel ferhat,Gurbuz- Veral Melek Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. (2019): 16 - 22. 10.24323/akademik-gida.543992
MLA yuksel ferhat,Gurbuz- Veral Melek Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. , 2019, ss.16 - 22. 10.24323/akademik-gida.543992
AMA yuksel f,Gurbuz- Veral M Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. . 2019; 16 - 22. 10.24323/akademik-gida.543992
Vancouver yuksel f,Gurbuz- Veral M Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. . 2019; 16 - 22. 10.24323/akademik-gida.543992
IEEE yuksel f,Gurbuz- Veral M "Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber." , ss.16 - 22, 2019. 10.24323/akademik-gida.543992
ISNAD yuksel, ferhat - Gurbuz- Veral, Melek. "Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber". (2019), 16-22. https://doi.org/10.24323/akademik-gida.543992
APA yuksel f, Gurbuz- Veral M (2019). Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. Akademik Gıda, 17(1), 16 - 22. 10.24323/akademik-gida.543992
Chicago yuksel ferhat,Gurbuz- Veral Melek Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. Akademik Gıda 17, no.1 (2019): 16 - 22. 10.24323/akademik-gida.543992
MLA yuksel ferhat,Gurbuz- Veral Melek Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. Akademik Gıda, vol.17, no.1, 2019, ss.16 - 22. 10.24323/akademik-gida.543992
AMA yuksel f,Gurbuz- Veral M Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. Akademik Gıda. 2019; 17(1): 16 - 22. 10.24323/akademik-gida.543992
Vancouver yuksel f,Gurbuz- Veral M Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber. Akademik Gıda. 2019; 17(1): 16 - 22. 10.24323/akademik-gida.543992
IEEE yuksel f,Gurbuz- Veral M "Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber." Akademik Gıda, 17, ss.16 - 22, 2019. 10.24323/akademik-gida.543992
ISNAD yuksel, ferhat - Gurbuz- Veral, Melek. "Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber". Akademik Gıda 17/1 (2019), 16-22. https://doi.org/10.24323/akademik-gida.543992
Sayfa Oluşturulma Tarihi
23-04-2024 14:49

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