Some quality characteristics and nutritional properties of traditional egg pasta (erişte)

Akıllıoğlu, H. Gül; Yalçın, Erkan

doi:10.1007/s10068-010-0059-1

Cited by 10 publications

(8 citation statements)

References 24 publications

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“…Table 5 shows protein digestibility values increased in samples depending both on the increase of terebinth addition ratio and roasting temperature (p < 0.05). In their study which was conducted on egg noodles with obtained from local markets in Bolu, Turkey and from noodle factories, Akıllıoğlu & Yalçın (2010) found the protein digestibility ratio of the samples between 76.5% and 98.1%. The protein digestibility values of the samples were found to be between 76.82% and 87.15% in a study conducted by Casagrandi et al (1999) on spaghetti with pigeon pea flour addition.…”

Section: Nutritional Propertiesmentioning

confidence: 99%

“…The analysis was made on cooked noodle samples according to the method reported by Akıllıoğlu & Yalçın (2010).…”

Section: Protein Digestibilitymentioning

confidence: 99%

“…Digestibility is an important parameter in terms of nutrition. The biological use of the protein in any food depends primarily on its amino acid profile and digestibility (Akıllıoğlu & Yalçın, 2010). As a result of protein digestibility analysis, protein digestibility rates of cooked noodle samples were found between 74.39% and 95.81% (Table 5).…”

Section: Nutritional Propertiesmentioning

confidence: 99%

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Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Köten

Ünsal

2022

Food Sci. Technol

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This study aims to investigate the possible usages of terebinth as a functional additive in noodle formulation. For this purpose, raw terebinth and roasted terebinth in different temperatures (100 °C, 125 °C, 150 °C, 175 °C and 200 °C) were added to the formulation at rates of 0%, 10%, 20% and 30% to produce noodles. According to the results of this study, the use of terebinth in the noodle formulation decreased the amount of phytic acid in the noodles while it significantly increased the amount of ash, protein, fat, total dietary fiber, total phenolic content and antioxidant (p < 0.05). In the sensory analysis, the highest score in the context of general acceptances was obtained from the sample B1 which 10% terebinth roasted at 100 °C while the lowest score belonged to the sample F3 which 30% terebinth roasted at 200 °C was added.

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Section: Nutritional Propertiesmentioning

confidence: 99%

“…The analysis was made on cooked noodle samples according to the method reported by Akıllıoğlu & Yalçın (2010).…”

Section: Protein Digestibilitymentioning

confidence: 99%

Section: Nutritional Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Köten

Ünsal

2022

Food Sci. Technol

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“…Pasta is a staple food in several Mediterranean Countries and it is consumed and appreciated all over the world [1]. "Egg pasta" is pasta prepared by adding eggs to the dough.…”

Section: Introductionmentioning

confidence: 99%

Identification and Quantification of Turmeric Adulteration in Egg-Pasta by Near Infrared Spectroscopy and Chemometrics

et al. 2020

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“Egg pasta” is a kind of pasta prepared by adding eggs in the dough; the color of this product is often associated to its quality, as it is proportional to the quantity of egg present in the dough. A possible adulteration on this product is represented by the addition of turmeric (not reported in the label) in the dough. The inclusion of this ingredient (which is minimal, given the strong coloring power of this spice) fraudulently accentuates the yellow color of the product, making it more attractive to the consumer. Given this scenario, the aim of the present work is to develop an analytical approach suitable at detecting the presence of turmeric as an adulterant in egg pasta. One hundred samples of traditional and adulterated egg pasta were analyzed by NIR spectroscopy and PLS-DA (Partial Least Squares Discriminant Analysis) in order to discriminate adulterated and compliant pasta. The classification model provided a total correct classification rate of 97.5% in external validation (40 samples). Eventually, the adulterant was quantified by PLS. This strategy provided satisfying results, achieving a RMSEP (Root Mean Square Error in Prediction) of 0.112 (%-w/w) in external validation.

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“…Gittikçe ürün çeşitliliğinin arttığı dünya gıda pazarında, erişte ve noodle çeşitlerinin popülaritesi, basit hazırlama süreci, hızlı ve kolay pişirilmesi, duyusal özellikleri ve uzun raf ömrü ve besleyici özellikleri nedenleriyle sürekli artmaktadır ve çeşitli tahıl unlarının da katılarak formüle edilen bu tip ürünlerin üretimi üzerine araştırma çalışmaları da yapılmaktadır. Erişteler ile ilgili araştırmalarda çeşitli tahıl unlarının (yulaf, arpa, tritikale, pirinç, nohut), yanında kayısı çekirdeği ununun ilavesinin eriştelerin kimyasal, fiziksel, besinsel ve pişme özellikleri üzerine etkilerinin de incelendiği görülmektedir [7,[9][10][11][12][13][14]. Genel olarak tahıl ve çeşitli çekirdek unlarının ilave oranı artıkça protein ve kül miktarlarında artış [11][12][13][14], renk değerlerinde koyulaşma [9,10,14] ve pişme kaybının artığı [7,9] gözlenmektedir.…”

Section: Introductionunclassified

Some Chemical and Physical Properties of Egg Pasta (Erişte) and Noodle Samples Sold in Izmir, Turkey

Kemahlıoğlu¹,

Demirağ²

2018

Akademik Gıda

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Some quality characteristics and nutritional properties of traditional egg pasta (erişte)

Cited by 10 publications

References 24 publications

Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Identification and Quantification of Turmeric Adulteration in Egg-Pasta by Near Infrared Spectroscopy and Chemometrics

Some Chemical and Physical Properties of Egg Pasta (Erişte) and Noodle Samples Sold in Izmir, Turkey

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