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Rice Bran Substituted Turkish Noodles (Erişte): Textural, Sensorial, and Nutritional Properties
Author(s) -
Yılmaz Tuncel Neşe,
Kaya Esra,
Karaman Melis
Publication year - 2017
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-12-16-0289-r
Subject(s) - chemistry , bran , food science , flavor , riboflavin , taste , ingredient , amylose , organic chemistry , starch , raw material
Infrared‐stabilized rice bran was substituted into Turkish noodles (erişte) at the levels of 10, 20, and 30%, and the effects of the incorporation on proximate composition, color, cooking properties, thiamin and riboflavin contents, mineral composition, and sensory and textural properties were investigated. Crude fat, protein, dietary fiber, B vitamins, Mg, K, P, Mn, Ca, and Se contents of the noodles increased significantly with increasing substitution level ( P < 0.05). Optimum cooking time increased with increasing levels of incorporation. Swelling volume and water absorption of the noodles substituted with 20 and 30% rice bran increased significantly ( P < 0.05). However, cooking loss was not significantly affected by the substitution. The effect of rice bran inclusion was insignificant on hardness ( P > 0.05), whereas adhesiveness, cohesiveness, and springiness of rice bran substituted noodles were significantly lower when compared with the control ( P < 0.05). Structure/texture, taste/flavor, and overall acceptability scores of the control noodles and the noodles substituted with rice bran at the level of 10% were not significantly different ( P > 0.05). However, substitution levels higher than 10% negatively affected the sensory scores.