Cooking quality and sensorial properties of noodle supplemented with oat flour

YELBEY AYDIN E., GÖÇMEN D.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.20, sa.2, ss.507-511, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1007/s10068-011-0070-1
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.507-511
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Effects of oat flour addition (10, 20, 30, and 40%) on the quality characteristics of noodle were investigated. Noodles were evaluated in terms of cooking quality, color, chemical, and sensory properties. As oat flour level increased, protein, crude fat, ash, Mn, Fe, Zn, and Mg contents of noodles increased. Oat flour caused increases in cooking loss of noodles. Sensory and cooking characteristics of noodles were negatively effected when oat flour level was increased compared with the control. Noodle with 10% oat flour received the highest sensory scores in all noodle samples containing oat flour. Overall acceptability scores of control and in only the noodle with 10% oat flour were found statistically (p < 0.05) similar. Especially, the usage of 10% oat flour in noodle formulation gave satisfactory results in terms of acceptability.