Göksel Saraç Meryem
Food Technology Department, Sivas Cumhuriyet University, Sivas, Turkey.
J Texture Stud. 2021 Jun;52(3):368-379. doi: 10.1111/jtxs.12588. Epub 2021 Feb 8.
In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non-starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite-elimination and choice translating reality (ELECTRE), one of the multi-criteria decision-making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.
在本研究中，从烹饪、物理化学、质地和感官等方面，测定了在生熟面条样品中添加非淀粉多糖的效果。在非淀粉多糖中，使用苹果（AFN）、胡萝卜（CFN）、菊粉（IFN）和豌豆（PFN）纤维制作了土耳其式面条。此外，感官分析采用多标准决策方法之一的“消去与选择转换现实法（ELECTRE）”进行。发现膳食纤维含量高的最终产品的煮失率值较低。煮熟面条中最硬的产品是使用豌豆纤维制作的面条，其吸水率也是最低的。由于膳食纤维的特性不同，面条也具有不同的性质。基于感官分析进行的ELECTRE分析所选择的标准，发现除对照样品外最受欢迎的产品是IFN样品。其他产品按使用豌豆、胡萝卜和苹果纤维制作的产品排名。
