Turkish Noodle (Erişte) Quality of Different Local Durum Wheat Varieties: Case Study of Lakes Region, Türkiye

Authors : Hülya Gül, Ayşe Öztürk

Pages : 1187-1199

Doi:10.33462/jotaf.1472089

View : 51 | Download : 36

Publication Date : 2024-12-23

Article Type : Research Paper

Abstract :Wheat flour noodles are a staple in the diets of many countries, and their popularity has increased in recent years. The main component of noodles is wheat flour; therefore, the qualitative attributes of noodles are predominantly dependent on the quality of wheat used in their production. This study aimed to evaluate and compare the quality of noodles made from ten different local durum wheat varieties (LDW) sourced from the Lakes Region of Türkiye. The study measured various parameters like moisture, ash, color, breaking strength, deformation, and texture profile analysis (TPA) of noodles made from LDW flours. Moreover, the optimum cooking time (OKT), cooking loss (CL), swelling volume (SV), water absorption (WA), and sensory attributes of noodles were assessed. Regarding moisture and ash content, the noodles were found to have values ranging from 6.76 to 10.51% and 2.29 to 2.77, respectively. The noodles had an average brightness of 87.24, a redness of 1.26, and a yellowness of 17.74. Ak Buğday, Ankara 98, and Gediz 75 varieties demonstrated higher levels of yellowness than the other varieties. The Kızıltan91, Çeşit1252, and Ak Buğday cultivars showed more resistance to breakage while lower levels of deformation. Significant effects (P<0.01) of LDW on the TPA of cooked noodles were identified. Sert Buğday and Kunduru varieties had the lowest OCT (10.29 min), while Ak Buğday and Kızıltan 91 varieties had the highest value (average 12.48 min). The CL and SV of cooked noodles varied from 7.85 (Ankara 98) to 10.39% (Sert buğday) and 110% (Burgaz) to 259.20% (Sert Buğday) respectively. The noodles with the highest SV, Sert Buğday and Gediz 75, also had higher WA. Ankara 98, with the lowest SV, had the lowest WA. The Burgaz and Kunduru cultivars were deemed unfavorable in terms of general acceptability. As a result, we can conclude that Hard Wheat and Gediz 75 durum wheat flours offer good noodle quality; thus, these varieties can be suggested for making handmade or commercial noodles.
Keywords : Makarnalık buğday, Erişte tekstürü, Pişme kalitesi, Pişme kaybı