Effects of Chickpea Flours and Whole Egg on Selected Properties of Erişte, Turkish Noodle

Effects of Chickpea Flours and Whole Egg on Selected Properties of Erişte, Turkish Noodle

In this study, raw and cooked chickpea flours (CPF) were used in erişte formulation at different levels (10, 20, 30, 40 and 50% w/w) with and without whole egg addition. Some selected properties of erişte, such as, color, weight and volume increase, cooking loss, ash, protein, minerals, phytic acid...

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Veröffentlicht in:Food Science and Technology Research 2010, Vol.16(6), pp.557-564
Hauptverfasser: DEMİ, Berat, BİLGİÇ, Nermin, ELGÜN, Adem, DEMİ, M. Kürşat
Format: Artikel
Sprache:eng
Schlagworte:
chickpea
cooking
egg
erişte
noodle
phytic acid
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Beschreibung
Zusammenfassung:In this study, raw and cooked chickpea flours (CPF) were used in erişte formulation at different levels (10, 20, 30, 40 and 50% w/w) with and without whole egg addition. Some selected properties of erişte, such as, color, weight and volume increase, cooking loss, ash, protein, minerals, phytic acid (PA) contents, and sensory properties were determined. Erişte containing cooked CPF without egg showed the darkest color. While egg addition improved the cooking quality, CPF over 20% addition level decreased weight and volume increase values significantly (p
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.16.557