Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wageningen Academic Publishers
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Quinoa flour (QF) was used in noodle formulation up to 30% level with and without buckwheat flour (BF). Some chemical properties (ash, protein, cellulose, fat and minerals), phytic acid (PA), colour values, cooking quality and sensory properties of noodles were determined. Ash, fat and PA content of noodle increased with QF or QF:BF blends addition, and the highest values were obtained with 30% QF. PA content increased from 142 mg/100 g to 578 mg/100 g with 30% QF usage. Significant (P<0.05) increases were obtained in copper, iron, potassium, magnesium, phosphorus and zinc (Cu, Fe, K, Mg, P and Zn) content of noodle in all addition levels of QF or QF:BF blends compared to control. Increment ratios in Cu, Fe, K, Mg, P and Zn content of noodle containing 30% QF:BF were found as 72.7, 36.9, 54.5, 158.1, 35.3 and 58.6%, respectively. Blends of QF:BF negatively affected L* values of noodles. The highest cooking loss values were obtained with QF:BF blends over 10% addition levels. The overall acceptability scores of cooked noodle containing 30% QF or 20-30% QF:BF blends were found lower than that of the control.
Açıklama
Anahtar Kelimeler
Quinoa, Buckwheat, Noodle, Eriste, Mineral, Phytic Acid
Kaynak
Quality Assurance And Safety Of Crops & Foods
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
6
Sayı
2
