İzmir’de Tüketime Sunulan Çeşitli Firmalara Ait Erişte ve Noodle Ürünlerinin Bazı Kimyasal ve Fiziksel Kalite Nitelikleri
Articles > Article · 2018
Authors: Ömer Kemal KEMAHLIOĞLU, MUSTAFA KEMAL DEMİRAĞ
AKADEMİK GIDA, Other Refereed National Journals, National, CAB Abstracts, 2018, vol 16, pp 60-66
Summary
<p><span style="background-color:rgb(255, 255, 255); color:rgb(51, 51, 51); font-family:arial,sans-serif; font-size:12.6667px">In this study, some chemical and physical properties of egg pasta (erişte) and instant fried noodle samples of different brands available in Izmir market were determined. According to results, samples of egg pasta moisture, ash, protein, fat, salt and a</span><span style="background-color:rgb(255, 255, 255); color:rgb(51, 51, 51); font-family:arial,sans-serif; font-size:9.5px">w</span><span style="background-color:rgb(255, 255, 255); color:rgb(51, 51, 51); font-family:arial,sans-serif; font-size:12.6667px"> varied within the range of 10.36-12.96%; 0.49-1.30%; 11.45-13.55%; 0.27-2.11%; 0.06-0.61% and 0.479-0.662, respectively. Similarly for the samples of instant fried noodle, results were calculated as follows: 4.42-5.71% for moisture; 1.30-2.42% for ash; 9.65-10.95% for protein; 17.15-23.59% for fat; 0.36-0.58% for salt and 0.284-0.418 for a</span><span style="background-color:rgb(255, 255, 255); color:rgb(51, 51, 51); font-family:arial,sans-serif; font-size:9.5px">w</span><span style="background-color:rgb(255, 255, 255); color:rgb(51, 51, 51); font-family:arial,sans-serif; font-size:12.6667px"> values. Color values of egg pasta samples varied from 54.08 to 77.99 for L value; from 3.49 to 10.44 for a value; from 19.58 to 43.91 for b value, and for noodle samples L values were in the range of 70.91-75.27; a value 2.23-6.56; b value 25.48-32.34. Apparently, noodles were lighter in color than egg pasta. The firmness values of cooked samples were 252.95-997.63gf and 242.20-336.91gf, respectively while the firmness of egg pasta was higher than that of noodle samples.</span></p>