Effect of milled lupin products and transglutaminase on some properties of noodle

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dc.contributor.authorBilgicli, N.
dc.contributor.authorIbanoglu, S.
dc.date.accessioned2024-02-23T14:37:27Z
dc.date.available2024-02-23T14:37:27Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.3920/QAS2013.0254
dc.identifier.endpage95en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84920939611en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage89en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2013.0254
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16113
dc.identifier.volume7en_US
dc.identifier.wosWOS:000352872800001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_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.subjectEristeen_US
dc.subjectLupin Flouren_US
dc.subjectLupin Branen_US
dc.subjectNoodleen_US
dc.subjectTransglutaminaseen_US
dc.titleEffect of milled lupin products and transglutaminase on some properties of noodleen_US
dc.typeArticleen_US

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