KURUTMA METOTLARININ BAKLAGİL UNLU TÜRK ERİŞTE KALİTESİ ÜZERİNE ETKİLERİ

Abstract

In this study, legume flours (lentil, faba bean, chickpea and common bean) replaced wheat flour (30%, w/w) in Turkish noodle formulation. The effects of the addition of legume flours to the formulation and the different drying conditions (room, hot oven and microwave) on the physicochemical, cooking and sensory properties of noodles were investigated. The use of legume flour in noodle formulation increased the ash, protein, fat, Ca, Fe, Mg, Cu, total phenolic content and antioxidant activity of noodle samples (P <0.05). In addition to shortening the drying time, microwave drying revealed higher total phenolic content and antioxidant activity values among other drying techniques. Legume flours, excluding faba bean, gave acceptable sensory analysis results in noodle samples. The results show that legume flour is an important source for improving the nutritional properties of noodles and microwave drying can be recommended to maintain the total phenolic content and antioxidant activity of the noodles.