Utilization of lentil, pea, and faba bean hulls in Turkish noodle production

Abstract

Turkish noodles (erişte) were substituted with green lentil (), red lentil (), faba bean (), and pea () hulls at the level of 2.5, 5, and 10% and the effects of the substitution on proximate composition, mineral composition, colour, cooking properties, thiamine and riboflavin contents, texture and sensory properties of the noodles were investigated. Crude ash, dietary fibre, Ca and Mg contents of the noodles significantly increased with pulse hull substitution regardless of the hull type compared to control. Lightness or brightness (*) values of the noodles showed a general decreasing trend with increasing pulse hull substitution excluding pea hull. * value of the pea hull substituted noodles was higher than that of the control. Water absorption and swelling volume of the noodles remarkably increased with pea hull substitution. Thiamine and riboflavin contents of the control noodles and the noodles substituted with the noted hull types up to 10% were very close to each other. Noodles substituted with faba bean hull at the level of 10% showed the highest hardness, gumminess, and chewiness values. Pea hull substitution up to 10% did not significantly affected the sensory (appearance, texture and overall acceptability) scores of the panellists.

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

“…In accordance with our results, Kaya et al [ 33 ] reported a reduction of protein content in Turkish noodles enriched with pea and faba bean hull, as the level of hull increased.…”

“…Legume hulls can be used as a source of fibre in different food products, such as Turkish noodles and meat products [ 33 , 34 ]. Noodles substituted with different levels (2.5, 5, and 10%) of hull obtained from different legumes (green lentil, red lentil, faba bean, and pea) showed a significantly higher total dietary fibre content than control [ 33 ]. In particular, the addition of legume hull increased the fibre content of noodles up to 8.3% at the maximum level of substitution (10%) [ 33 ].…”

“…Noodles substituted with different levels (2.5, 5, and 10%) of hull obtained from different legumes (green lentil, red lentil, faba bean, and pea) showed a significantly higher total dietary fibre content than control [ 33 ]. In particular, the addition of legume hull increased the fibre content of noodles up to 8.3% at the maximum level of substitution (10%) [ 33 ]. The same tendency was observed by other researchers in chicken nuggets added of pea and chickpea hull [ 34 ].…”

Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

“…In order to enhance the quality or nutritional value of pasta, other ingredients, such as milk, eggs, vegetables, etc. are added [3]. Nonetheless, the essential ingredient is appropriate flour that ensures good quality delivered to consumers.…”

GELENEKSEL TÜRK ERIŞTESI ÜRETIMINDE SIYEZ UNUNUN (Triticum monococcum L.) PERFORMANSI

“…Turkish noodles can be enriched with various protein sources, dietary fiber and micronutrients to improve their nutritional properties. In the literature, some cereal flours (Aydin and Gocmen, 2011), pseudo cereals (Bilgiçli, 2009;Bilgiçli, 2014), legume flours (Demir et al, 2010;Bilgiçli et al, 2011;Bilgiçli, 2013), cereal and legume brans (Ertaş, 2014;Yılmaz Tuncel et al, 2017;Kaya et al, 2018), wheat germ and β glucan (Aktaş et al, 2015), some fruit seed flour (Koca et al, 2018), chia flour (Levent, 2017), dairy by products (Aktaş andTürker, 2015), flaxseed (Yüksel et al, 2018), apple fiber (Yuksel and Gurbuz, 2019) have been used for enrichment of the Turkish noodles.…”