Determination of some quality properties of noodles produced by mixed kinoa flour bread wheat flour
Project no. 1403 · Status: Kapanmış · 2017
Summary
The aim of this study was to produce high quality noodles by using low quality bread wheat flour and quinoa flour mixtures. Quinoa flour was added to the noodle formulation at 10 - 20 - 30 - 40% by weight of the flour. Quinoa flour was blended into wheat flour at weight ratios of %10, 20, 30, 40 to formulate composite flour for the production of noodle. Physical (color) and chemical (moisture, ash, protein, crude fiber, water retention capacity) properties of flour mixtures; rheological (farinograph, extensograph, alveograph) properties of dough mixtures; physical (color, texture), chemical (moisture, ash, protein, fat), cooking and sensory properties of noodles were examined. Moisture values of flour mixtures were 12,69 - 12,80%; ash values 0.66 - 1.77%; protein values 12.24 - 15.94%; raw fiber value 0.25 - 0.74% and water retention capacity value was between 84.48 - 174.75%. Farinograph values of the dough mixtures, water absorption 60.1 - 64.6%; development time 4.2 - 7.7 min; stability is in the range of 4.5 - 10.9 min. The moisture values of noodles were 11.06 - 11.73%; ash values 0.51 - 0.83%; protein values 13.71 - 15.41%; fat values vary between 0.54 - 1.56% and carbohydrate values vary between 85.24 - 82.20%. Increasing quinoa flour ratios in noodle samples decreased sensory appearance, texture and flavor mean scores. %20 quinoa flour added noodles were determined as the best sample.