Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri

Bu çalışmanın amacı, elma lifi ile zenginleştirilmiş geleneksel Türk ev tipi eriştelerin bazı fizikokimyasal, tekstürel, pişme ve duyusal karakteristiklerini araştırmaktır. Elma lifi üç farklı konsantrasyonlarda (%5, 10 ve 20) erişte hamuruna ilave edilmiştir. Örneklerin kuru madde içerikleri %91.80-92.93 arasında olup, elma lifi ilavesinin örneklerin kuru madde içeriklerini artırdığı tespit edilmiştir. Örneklerin protein içeriği %8.817-9.909 aralığında değişmiş ve elma lifi ilavesiyle önemli bir azalma bulunmuştur (p

Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber

The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics oftraditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle doughformulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of thesamples were in the range of 8.817-9.909 % and decreased significantly (p

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