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

Journal of Food Science and Technology
Kübra AktaşHacer Levent

Abstract

Wheat flour used in Turkish noodle (erişte) production was replaced with wheat germ (0, 10, 20 and 30 %) and β-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. β-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, β-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 β-glucan. The present results showed that wheat germ and β-glucan have a good potential for increasing nutritional quality of noodle.

References

Jan 1, 1977·Advances in Food Research·S R Shurpalekar, P H Rao
Aug 28, 2010·International Journal of Food Sciences and Nutrition·Nermin BilgiçliEmine Nur Herken

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Citations

Jun 8, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Jovana PetrovićDanica Zarić
Jun 18, 2019·Journal of Food Science and Technology·Tekmile Cankurtaran, Nermin Bilgiçli
Nov 22, 2019·Journal of Food Science and Technology·Gülşah Çalışkan Koç, Neslihan Özçıra
Aug 25, 2021·Phytotherapy Research : PTR·Nicholas J Sadgrove, Monique S J Simmonds

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