期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 29, 期 5, 页码 541-551出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/10820132231173020
关键词
Noddle; Triticum monococcum; Triticum dicoccum; ancient wheat; egg
The aim of this study was to improve the nutritional value and functional properties of noodles by using different primitive wheat and whole egg. The physical, chemical, textural, and functional properties of noodles were investigated using flours of two different primitive wheat and whole egg. Noodles containing Triticum dicoccum showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to Triticum monococcum-containing samples. The use of whole egg significantly affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value, and cooking properties of noodle samples.
The aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat (Triticum monococcum and Triticum dicoccum) were used in noodle formulation replaced with wheat flour at 0%, 25%, 50%, 75%, and 100% ratio. Physical, chemical, textural, and functional properties of noodles were investigated. Noodle production was carried out with and without whole egg, and the effect of egg on noodle properties was also investigated. Noodle containing Triticum dicoccum showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to Triticum monococcum-containing samples. Whole egg usage significantly (p < 0.05) affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value (L*, a* and b*), and cooking properties of noodle samples. The increased ratio of primitive wheat flour significantly improved the overall measured chemical properties of the noodles. Sensory analysis showed that primitive wheat had closer sensory scores to each other, and their usage above 50% affected sensory parameters negatively, on the other hand, the use of egg in noodle formulation had a positive effect on all parameters.
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