Utilization of lentil, pea, and faba bean hulls in Turkish noodle production
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Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Turkish noodles (eriAYte) were substituted with green lentil (Lens culinaris), red lentil (L. culinaris), faba bean (Vicia faba), and pea (Pisum sativum) hulls at the level of 2.5, 5, and 10% and the effects of the substitution on proximate composition, mineral composition, colour, cooking properties, thiamine and riboflavin contents, texture and sensory properties of the noodles were investigated. Crude ash, dietary fibre, Ca and Mg contents of the noodles significantly increased with pulse hull substitution regardless of the hull type compared to control. Lightness or brightness (L*) values of the noodles showed a general decreasing trend with increasing pulse hull substitution excluding pea hull. L* value of the pea hull substituted noodles was higher than that of the control. Water absorption and swelling volume of the noodles remarkably increased with pea hull substitution. Thiamine and riboflavin contents of the control noodles and the noodles substituted with the noted hull types up to 10% were very close to each other. Noodles substituted with faba bean hull at the level of 10% showed the highest hardness, gumminess, and chewiness values. Pea hull substitution up to 10% did not significantly affected the sensory (appearance, texture and overall acceptability) scores of the panellists.
Açıklama
Anahtar Kelimeler
Pulse hull, Noodle, Lentil, Pea, Faba bean
Kaynak
Journal of Food Science and Technology-Mysore
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
55
Sayı
5
