Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorTuncel, Nese Yilmaz
dc.contributor.authorKaya, Esra
dc.contributor.authorKaraman, Melis
dc.date.accessioned2025-01-27T20:22:50Z
dc.date.available2025-01-27T20:22:50Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractInfrared-stabilized rice bran was substituted into Turkish noodles (eriste) at the levels of 10, 20, and 30%, and the effects of the incorporation on proximate composition, color, cooking properties, thiamin and riboflavin contents, mineral composition, and sensory and textural properties were investigated. Crude fat, protein, dietary fiber, B vitamins, Mg, K, P, Mn, Ca, and Se contents of the noodles increased significantly with increasing substitution level (P < 0.05). Optimum cooking time increased with increasing levels of incorporation. Swelling volume and water absorption of the noodles substituted with 20 and 30% rice bran increased significantly (P < 0.05). However, cooking loss was not significantly affected by the substitution. The effect of rice bran inclusion was insignificant on hardness (P > 0.05), whereas adhesiveness, cohesiveness, and springiness of rice bran substituted noodles were significantly lower when compared with the control (P < 0.05). Structure/texture, taste/flavor, and overall acceptability scores of the control noodles and the noodles substituted with rice bran at the level of 10% were not significantly different (P > 0.05). However, substitution levels higher than 10% negatively affected the sensory scores.
dc.identifier.doi10.1094/CCHEM-12-16-0289-R
dc.identifier.endpage908
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85029481940
dc.identifier.scopusqualityQ2
dc.identifier.startpage903
dc.identifier.urihttps://doi.org/10.1094/CCHEM-12-16-0289-R
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22046
dc.identifier.volume94
dc.identifier.wosWOS:000414731200019
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofCereal Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectCooking Quality
dc.subjectGamma-Oryzanol
dc.subjectBrown Rice
dc.subjectStabilization
dc.subjectFlour
dc.subjectIngredient
dc.subjectStability
dc.subjectVitamins
dc.subjectFoods
dc.subjectOil
dc.titleRice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties
dc.typeArticle

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