Influence of wheat germ and ?-glucan on some chemical and sensory properties of Turkish noodle

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dc.contributor.authorAktas, Kubra
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorLevent, Hacer
dc.date.accessioned2024-02-23T13:59:59Z
dc.date.available2024-02-23T13:59:59Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractWheat flour used in Turkish noodle (eriAYte) production was replaced with wheat germ (0, 10, 20 and 30 %) and beta-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), weight increase (WI) and cooking loss (CL) were also determined. Wheat germ increased the ash, protein, fat and mineral contents of the noodles. beta-glucan had an improving effect especially on Ca, Fe, Mg and P contents of noodle samples. While wheat germ raised VI values of the noodle, beta-glucan had a negative effect on VI. The CL of noodle samples varied between 5.8 % and 7.3 %. Decreasing sensory scores obtained at high level of wheat germ with and without beta-glucan. The present results showed that wheat germ and beta-glucan have a good potential for increasing nutritional quality of noodle.en_US
dc.identifier.doi10.1007/s13197-014-1677-z
dc.identifier.endpage6060en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9en_US
dc.identifier.pmid26345028en_US
dc.identifier.scopus2-s2.0-84940450807en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage6055en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-014-1677-z
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11412
dc.identifier.volume52en_US
dc.identifier.wosWOS:000360077300074en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWheat Germen_US
dc.subjectBeta-Glucanen_US
dc.subjectNoodleen_US
dc.subjectEristeen_US
dc.subjectMineralen_US
dc.titleInfluence of wheat germ and ?-glucan on some chemical and sensory properties of Turkish noodleen_US
dc.typeArticleen_US

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