Utilization of lentil, pea, and faba bean hulls in Turkish noodle production

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorKaya, Esra
dc.contributor.authorTuncel, Nese Yilmaz
dc.contributor.authorTuncel, Necati Baris
dc.date.accessioned2025-01-27T20:24:53Z
dc.date.available2025-01-27T20:24:53Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractTurkish 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.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [213O095]
dc.description.sponsorshipThanks to the Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No.: 213O095) and for the scholarship granted to Esra Kaya.
dc.identifier.doi10.1007/s13197-018-3086-1
dc.identifier.endpage1745
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue5
dc.identifier.pmid29666526
dc.identifier.scopus2-s2.0-85045138021
dc.identifier.scopusqualityQ1
dc.identifier.startpage1734
dc.identifier.urihttps://doi.org/10.1007/s13197-018-3086-1
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22373
dc.identifier.volume55
dc.identifier.wosWOS:000429964000015
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectPulse hull
dc.subjectNoodle
dc.subjectLentil
dc.subjectPea
dc.subjectFaba bean
dc.titleUtilization of lentil, pea, and faba bean hulls in Turkish noodle production
dc.typeArticle

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