Egg pasta (eriste) produced from whole grain oat flour

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dc.authorid0000-0002-7417-9088
dc.contributor.authorGüvendi, Ömer
dc.contributor.authorYalçın, Erkan
dc.date.accessioned2021-06-23T19:37:03Z
dc.date.available2021-06-23T19:37:03Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodbalt 2014) -- MAY 08-09, 2014 -- Latvia Univ Agr, Jelgava, LATVIAen_US
dc.description.abstractIn this study, egg pastas (eristes) were produced by incorporating refined or whole grain oat flours (ROF, WOF, respectively) at different levels (25, 50 and 100%; w/w) instead of bread wheat flour (BWF) according to the traditional eriste production. Some chemical and quality properties of eristes were investigated and compared to the control eristes prepared with BWF or durum semolina. The highest ash, protein and titration acidity contents were obtained with the eriste prepared with 100% WOF. The brightness (L*) values of the oat incorporated eristes were lower than the controls. An increasing of WOF level caused gradually an increase in the redness (a*) of eristes. The yellowness (b*) values of WOF incorporated eristes were higher than ROF incorporated eristes and control eriste produced with BWF. Cooking properties of eristes prepared with oat flours were generally lower than those of controls. Total dietary fiber contents of eristes prepared with ROF or WOF were in the ranges of 5.29-9.16%, or 8.41-18.25%, respectively. WOF containing uncooked eristes had higher beta-glucan content than those of ROF containing and control ones. beta-glucan contents of oat included eristes were in the range of 0.67-3.35% in uncooked form. Total phenolic compound contents of all cooked eristes considerably decreased. Antioxidant activities of oat included uncooked eristes were higher than that of controls.en_US
dc.description.sponsorshipLatvia Univ Agr, Fac Food Technolen_US
dc.identifier.endpage332en_US
dc.identifier.issn2255-9809
dc.identifier.startpage330en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8098
dc.identifier.urihttps://llufb.llu.lv/conference/foodbalt/2014/FoodBalt_Proceedings_2014-330-332.pdf
dc.identifier.wosWOS:000368384800068en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorGüvendi, Ömer
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherLatvia Univ Life Sciences & Technologiesen_US
dc.relation.ispartof9Th Baltic Conference On Food Science And Technology - Food For Consumer Well-Being: Foodbalt 2014en_US
dc.relation.ispartofseriesFoodBalt
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOaten_US
dc.subjectWhole Grainen_US
dc.subjectEgg Pastaen_US
dc.subjectEristeen_US
dc.subjectBeta-glucanen_US
dc.titleEgg pasta (eriste) produced from whole grain oat flouren_US
dc.typeConference Objecten_US

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