Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle

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dc.contributor.authorBilgicli, N.
dc.date.accessioned2024-02-23T14:37:27Z
dc.date.available2024-02-23T14:37:27Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractQuinoa 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.en_US
dc.identifier.doi10.3920/QAS2013.0257
dc.identifier.endpage181en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84897780487en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage175en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2013.0257
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16114
dc.identifier.volume6en_US
dc.identifier.wosWOS:000334013900008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectQuinoaen_US
dc.subjectBuckwheaten_US
dc.subjectNoodleen_US
dc.subjectEristeen_US
dc.subjectMineralen_US
dc.subjectPhytic Aciden_US
dc.titleEffect of pseudocereal flours on some chemical properties and phytic acid content of noodleen_US
dc.typeArticleen_US

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