Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends

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dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:45:42Z
dc.date.available2024-02-23T14:45:42Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractIn this research, some legume (chickpea and soya), pseudocereal (buckwheat and quinoa) and cereal (maize and rice) flour blends were used in gluten-free noodle formulations. All flour blends were gelatinized at a level of 25% in order to improve the dough forming ability. Noodle containing chickpea, soya, buckwheat and quinoa flours (flour blend 1) showed higher levels of protein (194.2 g center dot kg(-1)), ash (27.8 g center dot kg(-1)), lipids (81.2 g center dot kg(-1)), calcium (1562.85 mg center dot kg(-1)), copper (9.20 g center dot kg(-1)), iron (56.29 mg center dot kg(-1)), potassium (10 295.21 mg center dot kg(-1)), magnesium (1661.78 mg center dot kg(-1)), manganese (24.07 g center dot kg(-1)), phosphorus (5042.88 mg center dot kg(-1)) and zinc (40.24 mg center dot kg(-1)) contents than other gluten-free noodles and control noodle made with wheat flour. Phytic acid content increased up to 9.2 times in gluten-free noodle samples compared to control. Noodle containing buckwheat, quinoa, maize and rice flours (flour blend 3) was liked the most by the panellists in terms of overall acceptability score, though less than the control noodle.en_US
dc.identifier.endpage255en_US
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84889591100en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage251en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12452/17570
dc.identifier.volume52en_US
dc.identifier.wosWOS:000328667500007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVup Food Research Inst, Bratislavaen_US
dc.relation.ispartofJournal Of Food And Nutrition Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSoyaen_US
dc.subjectChickpeaen_US
dc.subjectBuckwheaten_US
dc.subjectQuinoaen_US
dc.subjectNoodleen_US
dc.subjectMineralsen_US
dc.subjectPhytic Aciden_US
dc.titleSome chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blendsen_US
dc.typeArticleen_US

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