KESTANE UNU KATKISININ ERİŞTENİN BESLEYİCİ VE KALİTE ÖZELLİKLERİNE ETKİSİNİN ARAŞTIRILMASI

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Dülger Altıner D., Mete M.

Gıda, cilt.45, sa.6, ss.1061-1072, 2020 (Hakemli Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 6
  • Basım Tarihi: 2020
  • Doi Numarası: 10.15237/gida.gd20083
  • Dergi Adı: Gıda
  • Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.1061-1072
  • Kocaeli Üniversitesi Adresli: Evet

Özet

Chestnut flour (CNF) was added as a substitute for wheat flour in the ratios of 5%, 10%, 20%, 30% and 40% (w/w) to noodle. The physiochemical, cooking and sensory properties of the CNF -added noodles were determined. The total dietary fiber and ash contents of the noodles increased with increasing CNF, while the calorie values decreased compared with control. Decreasing L* and b* values, darkening color and increasing a* values were observed with increasing CNF addition. The CNF addition caused increased cooking loss and decreased volume expansion and weight gain in noodles. According to the sensory analysis, the control sample had the highest overall appreciation score, followed by the 10% CNF-added noodle sample. The results of the study showed that chestnut flour can be added to improve the nutritional and functional properties of noodle and other grain products and use of chestnut flour can contribute to the functional food market.