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Bu calismada cesitli firmalarin eriste ve yagda kizarmis cabuk eriste (noodle) orneklerinin bazi kimyasal ve fiziksel kalite ozelliklerinin arastirilmasi amaclanmistir. Calismada elde edilen sonuclara gore, eriste orneklerinin degerlerinin rutubet, kul, protein, yag, tuz ve a w degerlerinin sirasiyla %10.36-12.96; %0.49-1.30; %11.45-13.55; %0.27-2.11; %0.06-0.61 ve 0.479-0.662 araliginda, noodle orneklerinin ise rutubet %4.42-5.71; kul %1.0-2.42; protein %9.65-10.95; yag %17.15-23.59; tuz %0.36-0.58 ve a w degerlerinin 0.284-0.418 araliginda oldugu saptanmistir. Fiziksel ozelliklerden renk degerlerinin eriste ornekleri icin L 54.08-77.99; a 3.49-10.44; b 19.58-43.91 oldugu belirlenirken, noodle ornekleri icin olculen L 70.91-75.27; a 2.23-6.56; b 25.48-32.34 renk degerleri arasinda degistigi ve eristelere gore daha acik renkli olduklari belirlenmistir. Pismis eristelerin sertlik degerleri 252.95-997.63gf arasinda degisirken, pismis noodle ornekleri icin olculen 242.20-336.91gf sertlik degerine gore daha sert olduklari saptanmistir.

Some Chemical and Physical Properties of Egg Pasta (Erişte) and Noodle Samples Sold in Izmir, Turkey