Utilization of Split Roasted Chickpea Flour in Gluten-free Noodle Production
نویسندگان
چکیده
Glutensiz ürünler genellikle ni?asta ve pirinç unu bazl? hammaddelerden üretildikleri için dü?ük besin içeri?i kaliteye sahiptir. Bu yüzden glutensiz eri?telerin içeriklerini iyile?tirmek alternatif olarak baklagil kullan?m? son y?llarda büyük ilgi uyand?rmaktad?r. çal??mada, leblebi üretiminde yan ürün ortaya ç?kan kalitedeki k?r?k leblebilerden elde edilen (LU), artan oranlarda (A??rl?kça, %10-20-30-40-50-60) ticari un kar???m?na (GU) ilave edilerek eri?teler üretilmi?tir. Kullan?lan LU’nun besinsel içerikleri pi?me kalitesine olan etkileri ara?t?r?lm??t?r. Sonuçlar incelendi?inde, GU’ya k?yasla oldukça yüksek ham protein suda çözünür proteine sahip oldu?u belirlenmi?tir (p<0.05). eri?te formülasyonuna edilmesi ise, kül içeri?inin önemli düzeyde azalmas?na neden olurken, artmas?na olmu?tur ayr?ca süresi, su tutma kapasitesi ?i?me indeksini azalt?rken, kayb?n?n olmu?tur.
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ژورنال
عنوان ژورنال: Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
سال: 2022
ISSN: ['1308-6529', '1300-7688']
DOI: https://doi.org/10.19113/sdufenbed.1053753