Egg pasta (eriste) produced from whole grain oat flour
2014
Guevendi, Oe., Abant Izzet Baysal Univ., Bolu (Turkey). Faculty of Engineering and Architecture. Dept. of Food Engineering | Yalcın, E., Abant Izzet Baysal Univ., Bolu (Turkey). Faculty of Engineering and Architecture. Dept. of Food Engineering
In this study, egg pastas (eriştes) were produced by incorporating refined or whole grain oat flours (ROF, WOF, respectively) at different levels (25, 50 and 100%; w/w) instead of bread wheat flour (BWF) according to the traditional erişte production. Some chemical and quality properties of eriştes were investigated and compared to the control eriştes prepared with BWF or durum semolina. The highest ash, protein and titration acidity contents were obtained with the erişte prepared with 100% WOF. The brightness (L*) values of the oat incorporated eriştes were lower than the controls. An increasing of WOF level caused gradually an increase in the redness (a*) of eriştes. The yellowness (b*) values of WOF incorporated eriştes were higher than ROF incorporated eriştes and control erişte produced with BWF. Cooking properties of eriştes prepared with oat flours were generally lower than those of controls. Total dietary fiber contents of eriştes prepared with ROF or WOF were in the ranges of 5.29–9.16%, or 8.41–18.25%, respectively. WOF containing uncooked eriştes had higher β-glucan content than those of ROF containing and control ones. β-glucan contents of oat included eriştes were in the range of 0.67–3.35% in uncooked form. Total phenolic compound contents of all cooked eriştes considerably decreased. Antioxidant activities of oat included uncooked eriştes were higher than that of controls.
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