Effect of milled lupin products and transglutaminase on some properties of noodle
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Codon Publications
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, wheat flour used in Turkish noodle (eriste) production was replaced with lupin flour (10, 20 and 30%) and lupin bran (10, 15 and 20%). Transglutaminase (TG) enzyme was used to improve technological properties of noodle. Some physical, chemical and sensory properties of the noodles were determined. As the lupin flour (LF) or lupin bran (LB) increased in the noodle formulation, water uptake values decreased, and cooking loss increased significantly (P<0.05). TG addition decreased the cooking loss values of noodles containing LF/LB. LF improved the nutritional status of noodle in terms of ash, protein and fat content, while significant (P<0.05) increase was observed in ash content of noodles prepared using LB. Calcium, copper, iron, magnesium, manganese and zinc content of noodle samples increased between 0.9 and 134 times with LF/LB substitution. Raw and cooked noodle samples with LF incorporated had the highest sensory scores particularly at 10% level.
Açıklama
Anahtar Kelimeler
Eriste, Lupin Flour, Lupin Bran, Noodle, Transglutaminase
Kaynak
Quality Assurance And Safety Of Crops & Foods
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
7
Sayı
2
