Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Abstract

In the present study, the effects of non‐starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish‐type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non‐starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite—elimination and choice translating reality (ELECTRE), one of the multi‐criteria decision‐making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.

Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles

“…Cooking loss is expected to be low if a sufficient protein network is built, otherwise, the minerals or other water‐soluble solids leak out from noodles during cooking and reduce the nutritional quality of the product (Bresciani et al, 2021; Demir & Bilgiçli, 2021; Schoenlechner et al, 2010). The cooking loss of gluten‐free noodles was increased upon the ratio of QF or YLF was increased ( p < .05), however, all the noodle formulations fell within the acceptable limits given for durum wheat pasta (7–8%) (Göksel Saraç, 2021; Susanna & Prabhasankar, 2013). The cooking loss of gluten‐free noodles or pasta including amaranth, buckwheat, chickpea, sorghum, soy flour, quinoa, and yellow lentil flour was found between 4.7 and 7.9% (Bresciani et al, 2021; Demir & Bilgiçli, 2021; Schoenlechner et al, 2010; Susanna & Prabhasankar, 2013).…”

“…This could be due to the lower WHC of YLF compared with QF which has increased hardness more than QF did. The composition of noodle formulation, for example, the flour mixtures especially starches, the presence of egg, gums, or other hydrocolloids, and their interactions have a strong influence on cooked noodle hardness (Chauhan et al, 2017; Göksel Saraç, 2021; Linares‐García et al, 2019). Besides, the amount and the quality of proteins alter noodle/pasta hardness by reflecting the strength and integrity of the protein matrix (Rachman et al, 2020).…”

Application of Inulin in Pasta: The Influence on Technological and Nutritional Properties and on Human Health—A Review

“…The optimum cooking time of inulinenriched pasta samples was approximately in the range of 5.0-14.0 min [7][8][9][10][11][12][13] which is generally high compared to the control pasta without inulin [8][9][10]12,13]. Contrary to this, a reduction in the cooking time with inulin added to pasta has been recorded in previous studies [7,11], which could be attributed to the disruption of the gluten network resulting in easier penetration of water into starch granules. Moreover, the different cooking time values of pasta with inulin could be explained by the inulin type and its intrinsic attributes, which affect its interaction with other compounds, and also the different process parameters of pasta production [10].…”

“…The moisture content generally increased with the inclusion of inulin in pasta formulations, and this increase was generally more prominent with an increase in inulin level (Table 1). This was attributed to the typical water absorption ability of dietary fiber [7]. The optimum cooking time of inulinenriched pasta samples was approximately in the range of 5.0-14.0 min [7][8][9][10][11][12][13] which is generally high compared to the control pasta without inulin [8][9][10]12,13].…”

“…This was attributed to the typical water absorption ability of dietary fiber [7]. The optimum cooking time of inulinenriched pasta samples was approximately in the range of 5.0-14.0 min [7][8][9][10][11][12][13] which is generally high compared to the control pasta without inulin [8][9][10]12,13]. Contrary to this, a reduction in the cooking time with inulin added to pasta has been recorded in previous studies [7,11], which could be attributed to the disruption of the gluten network resulting in easier penetration of water into starch granules.…”