Turkish Noodle (Erişte) Quality of Different Local Durum Wheat Varieties: Case Study of Lakes Region, Türkiye

Hülya Gül; Ayşe Öztürk

Makale detayları

Turkish Noodle (Erişte) Quality of Different Local Durum Wheat Varieties: Case Study of Lakes Region, Türkiye

Yazarlar:

Hülya Gül | Ayşe Öztürk

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Hububat Teknolojisi

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 5, pp.1187-1199

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333239

pISSN:

1302-7050

Anahtar kelimeler:

Özet:

 Wheat flour noodles are a staple in the diets of many countries, and their popularity has increased in recent years. The main component of noodles is wheat flour; therefore, the qualitative attributes of noodles are predominantly dependent on the quality of wheat used in their production. This study aimed to evaluate and compare the quality of noodles made from ten different local durum wheat varieties LDW sourced from the Lakes Region of Türkiye. The study measured various parameters like moisture, ash, color, breaking strength, deformation, and texture profile analysis TPA of noodles made from LDW flours. Moreover, the optimum cooking time OKT, cooking loss CL, swelling volume SV, water absorption WA, and sensory attributes of noodles were assessed. Regarding moisture and ash content, the noodles were found to have values ranging from 6.76 to 10.51 and 2.29 to 2.77, respectively. The noodles had an average brightness of 87.24, a redness of 1.26, and a yellowness of 17.74. Ak Buğday, Ankara 98, and Gediz 75 varieties demonstrated higher levels of yellowness than the other varieties. The Kızıltan91, Çeşit1252, and Ak Buğday cultivars showed more resistance to breakage while lower levels of deformation. Significant effects P0.01 of LDW on the TPA of cooked noodles were identified. Sert Buğday and Kunduru varieties had the lowest OCT 10.29 min, while Ak Buğday and Kızıltan 91 varieties had the highest value average 12.48 min. The CL and SV of cooked noodles varied from 7.85 Ankara 98 to 10.39 Sert buğday and 110 Burgaz to 259.20 Sert Buğday respectively. The noodles with the highest SV, Sert Buğday and Gediz 75, also had higher WA. Ankara 98, with the lowest SV, had the lowest WA. The Burgaz and Kunduru cultivars were deemed unfavorable in terms of general acceptability. As a result, we can conclude that Hard Wheat and Gediz 75 durum wheat flours offer good noodle quality; thus, these varieties can be suggested for making handmade or commercial noodles.

 Wheat flour noodles are a staple in the diets of many countries, and their popularity has increased in recent years. The main component of noodles is wheat flour; therefore, the qualitative attributes of noodles are predominantly dependent on the quality of wheat used in their production. This study aimed to evaluate and compare the quality of noodles made from ten different local durum wheat varieties LDW sourced from the Lakes Region of Türkiye. The study measured various parameters like moisture, ash, color, breaking strength, deformation, and texture profile analysis TPA of noodles made from LDW flours. Moreover, the optimum cooking time OKT, cooking loss CL, swelling volume SV, water absorption WA, and sensory attributes of noodles were assessed. Regarding moisture and ash content, the noodles were found to have values ranging from 6.76 to 10.51 and 2.29 to 2.77, respectively. The noodles had an average brightness of 87.24, a redness of 1.26, and a yellowness of 17.74. Ak Buğday, Ankara 98, and Gediz 75 varieties demonstrated higher levels of yellowness than the other varieties. The Kızıltan91, Çeşit1252, and Ak Buğday cultivars showed more resistance to breakage while lower levels of deformation. Significant effects P0.01 of LDW on the TPA of cooked noodles were identified. Sert Buğday and Kunduru varieties had the lowest OCT 10.29 min, while Ak Buğday and Kızıltan 91 varieties had the highest value average 12.48 min. The CL and SV of cooked noodles varied from 7.85 Ankara 98 to 10.39 Sert buğday and 110 Burgaz to 259.20 Sert Buğday respectively. The noodles with the highest SV, Sert Buğday and Gediz 75, also had higher WA. Ankara 98, with the lowest SV, had the lowest WA. The Burgaz and Kunduru cultivars were deemed unfavorable in terms of general acceptability. As a result, we can conclude that Hard Wheat and Gediz 75 durum wheat flours offer good noodle quality; thus, these varieties can be suggested for making handmade or commercial noodles.

 Wheat flour noodles are a staple in the diets of many countries, and their popularity has increased in recent years. The main component of noodles is wheat flour; therefore, the qualitative attributes of noodles are predominantly dependent on the quality of wheat used in their production. This study aimed to evaluate and compare the quality of noodles made from ten different local durum wheat varieties LDW sourced from the Lakes Region of Türkiye. The study measured various parameters like moisture, ash, color, breaking strength, deformation, and texture profile analysis TPA of noodles made from LDW flours. Moreover, the optimum cooking time OKT, cooking loss CL, swelling volume SV, water absorption WA, and sensory attributes of noodles were assessed. Regarding moisture and ash content, the noodles were found to have values ranging from 6.76 to 10.51 and 2.29 to 2.77, respectively. The noodles had an average brightness of 87.24, a redness of 1.26, and a yellowness of 17.74. Ak Buğday, Ankara 98, and Gediz 75 varieties demonstrated higher levels of yellowness than the other varieties. The Kızıltan91, Çeşit1252, and Ak Buğday cultivars showed more resistance to breakage while lower levels of deformation. Significant effects P0.01 of LDW on the TPA of cooked noodles were identified. Sert Buğday and Kunduru varieties had the lowest OCT 10.29 min, while Ak Buğday and Kızıltan 91 varieties had the highest value average 12.48 min. The CL and SV of cooked noodles varied from 7.85 Ankara 98 to 10.39 Sert buğday and 110 Burgaz to 259.20 Sert Buğday respectively. The noodles with the highest SV, Sert Buğday and Gediz 75, also had higher WA. Ankara 98, with the lowest SV, had the lowest WA. The Burgaz and Kunduru cultivars were deemed unfavorable in terms of general acceptability. As a result, we can conclude that Hard Wheat and Gediz 75 durum wheat flours offer good noodle quality; thus, these varieties can be suggested for making handmade or commercial noodles.

 Birçok ülkenin diyetinin önemli bir parçası olan buğday unu eriştelerinin son yıllarda popülaritesi artmıştır. Eriştenin ana bileşeni buğday unudur; bu nedenle erişte kalitesi büyük ölçüde üretiminde kullanılan buğdayın kalitesine bağlıdır. Bu çalışmanın amacı, Türkiyenin Göller Bölgesinden temin edilen on farklı yerel durum buğdayı çeşidinden YDB üretilen eriştelerin kalitesini değerlendirmek ve karşılaştırmaktır. Çalışma, YDB unlarından yapılan eriştelerin nem, kül, renk, kopma mukavemeti, deformasyon ve tekstür profil analizi TPA gibi çeşitli parametrelerinin ölçülmesini içermektedir. Ayrıca, eriştelerin optimum pişirme süresi OPS, pişirme kaybı PK, hacim artışı HA, su absorbsiyonu SA ve duyusal özellikleri değerlendirilmiştir. Eriştelerin nem ve kül değerleri sırasıyla 6.76-10.51 ve 2.29-2.77 arasında, ortalama parlaklık, kırmızılık ve sarılık değerleri ise 87.24, 1.26 ve 17.74 olarak bulunmuştur. Ak Buğday, Ankara 98 ve Gediz 75 çeşitleri diğer çeşitlere kıyasla daha yüksek sarılık değerleri göstermiştir. Kızıltan91, Çeşit1252 ve Ak Buğday çeşitleri kırılmaya karşı daha fazla direnç gösterirken deformasyon seviyeleri daha düşük olarak ölçülmüştür. YDB çeşitlerinin pişmiş eriştelerin TPAleri üzerinde önemli etkileri P0.01 tespit edilmiştir. Sert Buğday ve Kunduru çeşitlerinin en düşük OPS 10.29 dkne, Ak Buğday ve Kızıltan 91 çeşitlerinin ise en yüksek OPS ortalama 12.48 dkne sahip olduğu saptanmıştır. Pişmiş eriştelerin PK ve HA değerleri sırasıyla 7.85 Ankara 98 ile 10.39 Sert buğday ve 110 Burgaz ile 259.20 Sert Buğday arasında değişmiştir. En yüksek HAna sahip olan Sert Buğday ve Gediz 75 erişteleri aynı zamanda daha yüksek SAna sahipken en düşük HAna sahip Ankara 98 ise en düşük SA değeri göstermiştir. Burgaz ve Kunduru çeşitleri genel kabul edilebilirlik açısından en düşük puanları almışlardır. Sonuç olarak, Sert Buğday ve Gediz 75 durum buğdayı unları ile yapılan eriştelerin daha üstün kalite özellikleri gösterdikleri belirlenmiştir. Bu nedenle, bu çeşitler el yapımı veya ticari erişte yapımı için önerilebilir.

Makale detayları

Turkish Noodle (Erişte) Quality of Different Local Durum Wheat Varieties: Case Study of Lakes Region, Türkiye

Yazarlar:

Hülya Gül | Ayşe Öztürk

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Hububat Teknolojisi

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 5, pp.1187-1199

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333239

pISSN:

1302-7050

Wheat for pasta

Noodle texture

Cooking quality

Cooking lossMakarnalık buğday

Erişte tekstürü

Pişme kalitesi

Pişme kaybı

Sayı

Makale detayları

Yazarlar: Hülya Gül | Ayşe Öztürk

Yayıncı: Tekirdag Namik Kemal University

Ana Başlıklar: Hububat Teknolojisi

Dergi: Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 5, pp.1187-1199

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001333239

pISSN: 1302-7050

Sayı

Yazarlar:

Hülya Gül | Ayşe Öztürk

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Hububat Teknolojisi

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 5, pp.1187-1199

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333239

pISSN:

1302-7050