We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle.
- Authors
Aktaş, Kübra; Bilgiçli, Nermin; Levent, Hacer
- 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.
- Publication
Journal of Food Science & Technology, 2015, Vol 52, Issue 9, p6055
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-014-1677-z