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Aktaş K, Bilgiçli N, Levent H. Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle. J Food Sci Technol. 2014;52(9):6055-60doi: 10.1007/s13197-014-1677-z.
Aktaş, K., Bilgiçli, N., & Levent, H. (2015). Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle. Journal of food science and technology, 52(9), 6055-60. https://doi.org/10.1007/s13197-014-1677-z
Aktaş, Kübra, et al. "Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle." Journal of food science and technology vol. 52,9 (2015): 6055-60. doi: https://doi.org/10.1007/s13197-014-1677-z
Aktaş K, Bilgiçli N, Levent H. Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle. J Food Sci Technol. 2015 Sep;52(9):6055-60. doi: 10.1007/s13197-014-1677-z. Epub 2014 Dec 14. PMID: 26345028; PMCID: PMC4554671.
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J Food Sci Technol. 2015 Sep;52(9):6055-60. doi: 10.1007/s13197-014-1677-z. Epub 2014 Dec 14.

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

Journal of food science and technology

Kübra Aktaş, Nermin Bilgiçli, Hacer Levent

Affiliations

  1. Faculty of Agriculture, Department of Food Engineering, Selçuk University, Konya, Turkey.
  2. Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, 42040 Konya, Turkey.
  3. Mut Vocational School of Higher Education, Mersin University, Mersin, Turkey.

PMID: 26345028 PMCID: PMC4554671 DOI: 10.1007/s13197-014-1677-z

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.

Keywords: Erişte; Mineral; Noodle; Wheat germ; β-glucan

References

  1. Int J Food Sci Nutr. 2009;60 Suppl 4:70-80 - PubMed
  2. Int J Food Sci Nutr. 2011 Feb;62(1):63-70 - PubMed

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