Arer Damla, Acar Oguz, Ozkan Kubra, Sagdic Osman, Visioni Andrea, Sestili Francesco, Koksel Hamit
Department of Nutrition and Dietetics, Health Sciences Faculty Istinye University İstanbul Türkiye.
Department of Quality and Technology Field Crops Central Research Institute Ankara Türkiye.
Food Sci Nutr. 2025 Jun 20;13(6):e70481. doi: 10.1002/fsn3.70481. eCollection 2025 Jun.
Traditional noodle samples (erişte) were supplemented with hull-less barley and lentil flours as the source of -glucan and protein at different ratios and their cooking quality, phenolic content, antioxidant capacity and estimated GI values were evaluated. The estimated GI of control erişte produced from wheat flour was the highest (74.7), while GI of those supplemented with 15%, 30%, 45% barley or lentil flour were 68.7%, 66.0%, 61.2% and 67.5%, 63.8%, 60.6%, respectively. GI values of mixtures of barley and lentils flours (Mix-1-4 samples) were lower (58.9-61.0). All noodles supplemented with barley and/or lentil flours had medium GI values. The erişte samples supplemented with 45% hull-less barley flour and Mix erişte samples meet the requirements of FDA health claim (0.75 g -glucan per serving). Protein content of control sample was 16.30%, while those supplemented with lentil flour had higher protein contents (18.15%-22.36%). Hence, noodle samples supplemented with 30% and 45% lentil flour can be labeled as "high protein" and all other noodle samples can be labeled as "source of protein" according to EC Regulation because calories which can be received from proteins per serving are > 20% and > 12%, respectively. Significant increases were also observed in phenolic contents and antioxidant capacities of erişte samples supplemented with barley/lentil flours.
传统面条样本（erişte）分别添加了不同比例的无壳大麦粉和扁豆粉作为β-葡聚糖和蛋白质的来源，并对其烹饪品质、酚类物质含量、抗氧化能力以及估计的血糖生成指数（GI）值进行了评估。由小麦粉制成的对照erişte的估计GI最高（74.7），而添加15%、30%、45%大麦粉或扁豆粉的erişte的GI分别为68.7%、66.0%、61.2%和67.5%、63.8%、60.6%。大麦粉和扁豆粉混合物（Mix-1-4样本）的GI值较低（58.9 - 61.0）。所有添加了大麦粉和/或扁豆粉的面条的GI值均为中等。添加45%无壳大麦粉的erişte样本和Mix erişte样本符合美国食品药品监督管理局（FDA）健康声明的要求（每份含有0.75克β-葡聚糖）。对照样本的蛋白质含量为16.30%，而添加扁豆粉的样本蛋白质含量更高（18.15% - 22.36%）。因此，根据欧盟法规，添加30%和45%扁豆粉的面条样本可标注为“高蛋白”，所有其他面条样本可标注为“蛋白质来源”，因为每份从蛋白质中获得的热量分别>20%和>12%。添加大麦粉/扁豆粉的erişte样本的酚类物质含量和抗氧化能力也有显著增加。
