Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Abstract

Background and Objectives The powder of dried Macrolepiota procera was used in gluten‐free (GF) Turkish noodle production by substituting rice flour (RF), in the ratios of 0%, 5%, 10%, and 15% for the fortification of traditional egg pasta (erişte). Findings Cooking was responsible for decreasing brightness, redness‐blueness, and hardness in all samples when compared to unboiled ones. Declines in the amount of RF in formulation enhanced ash (from 0.749% to 1.247%), protein (from 12.688% to 18.063%), mineral, total phenolics (from 322.368 to 692.982 mg gallic acid equivalent) and antioxidant activity by DPPH (from 2.390 to 20.049 μmol Trolox equivalent [TE]) and FRAP (from 0.713 to 16.350 μmol TE); however, moisture (from 10.831% to 10.208%), crude fat (from 4.515% to 3.231%) and total carbohydrate amounts (from 71.217% to 67.251%) lowered. The starch gelatinization enthalpies of GF erişte specimens including 0%, 5%, 10%, and 15% M. procera powder were 297.840, 293.670, 254.520, and 230.560 J/g, respectively. Conclusions Enriched noodles gave very similar overall acceptability scores compared to control. Significance and Novelty This research offers an innovative and alternative food product for celiac patients and gluten intolerant individuals as well as people who have begun to consume foods involving no gluten.

A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

“…The recipe of the Süfer was followed for gluten-free noodle production with a slight modification [29]. PSF, OSF, and GFF in amounts of 100 g were mixed at different rates with 40 g of whole egg, 0.5 g of table salt, and finally, 20-23 mL of water, which was added based on dough consistency.…”

“…Gluten-free noodles prepared with different rates of flours, salt, and water were given a sensory evaluation for overall acceptability, hardness, stickiness, taste, chewiness, and color on a 5-point hedonic scale from 1 = extremely bad to 5 = most excellent by 21 trained panelists. The panelists consisted of academicians, postgraduate students, and administrative staff of Suleyman Demirel University, who took a brief lesson about drinking water between tastings, swallowing, chewing, and the time required for this process [29,30]. Noodles were served on a white plate that was coded with three random, single-digit numbers.…”

Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours

“…When the studies on glutenfree noodle production were examined, it was found that amaranth, buckwheat, and quinoa flour blends were added to wheat flour on a substitution basis max. 30%, [10], buckwheat flour, rice flour, and corn starch combinations [11], Macrolepiota procera mushroom by substituting rice flour [12], quinoa and quinoa + buckwheat blends [14], and chia flour by substituting rice flour: corn starch [13] were used. When the studies were examined, although there were studies on pasta produced by adding a small amount of wheat flour, no study was found on the use of quinoa in making gluten-free eris ¸te.…”