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- Title
Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber.
- Authors
Yuksel, Ferhat; Gurbuz, Melek
- Abstract
The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics of traditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle dough formulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of 91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of the samples were in the range of 8.817-9.909% and decreased significantly (p<0.05) with the addition of apple fiber. Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmness value of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiber concentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with the enrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples (p>0.05). Results indicated that innovative noodles could be produced by using apple fiber.
- Subjects
APPLES; FIBERS; NOODLES; DOUGH
- Publication
Academic Food Journal / Akademik GIDA, 2019, Vol 17, Issue 1, p16
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.543992