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Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle

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Abstract

Wheat flour used in Turkish noodle (erişte) production was replaced with wheat germ (0, 10, 20 and 30 %) and β-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), weight increase (WI) and cooking loss (CL) were also determined. Wheat germ increased the ash, protein, fat and mineral contents of the noodles. β-glucan had an improving effect especially on Ca, Fe, Mg and P contents of noodle samples. While wheat germ raised VI values of the noodle, β-glucan had a negative effect on VI. The CL of noodle samples varied between 5.8 % and 7.3 %. Decreasing sensory scores obtained at high level of wheat germ with and without β-glucan. The present results showed that wheat germ and β-glucan have a good potential for increasing nutritional quality of noodle.

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Engineering, Selçuk University, Konya, Turkey

    Kübra Aktaş

  2. Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, 42040, Konya, Turkey

    Nermin Bilgiçli

  3. Mut Vocational School of Higher Education, Mersin University, Mersin, Turkey

    Hacer Levent

Authors
  1. Kübra Aktaş
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  2. Nermin Bilgiçli
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  3. Hacer Levent
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Corresponding author

Correspondence to Nermin Bilgiçli.

Additional information

Research highlights

1. Wheat germ (0, 10, 20 and 30 %) and β-glucan (0 and 4 %) were used in noodle formulation.

2. Wheat germ increased the ash, protein, fat and mineral contents of the noodles.

3. β-glucan especially improved Ca, Fe, Mg and P contents.

4. High level of wheat germ with and without β-glucan decreased sensory scores.

5. Wheat germ and β-glucan have a good potential for increasing nutritional quality of noodle.

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Aktaş, K., Bilgiçli, N. & Levent, H. Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle. J Food Sci Technol 52, 6055–6060 (2015). https://doi.org/10.1007/s13197-014-1677-z

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  • DOI: https://doi.org/10.1007/s13197-014-1677-z

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