Main Article Content
colour, cooking quality, erişte, mineral, rice bran, sensory property
In this study, rice bran (RB) replaced wheat flour in order to enrich the nutritional properties without affecting technological properties of eri?te. For this purpose, RB was used in eri?te up to 25% level. Crude ash, mineral contents, colour values, cooking and sensory properties of eri?te samples were determined. Crude ash, calcium, potassium, magnesium, phosphorus, manganese, iron and zinc contents of eri?te samples increased with RB addition level. As a result, utilisation of RB in eri?te improved nutritional content of the eri?te. RB addition increased weight increase and volume increase values of the eri?te samples compared to control eri?te sample, and also the highest weight and volume increase values were obtained with 25% RB addition. The cooking loss value of eri?te sample with 5% RB substitution level was statistically similar to the control. According to wheat flour, the dark colour of the RB affected the sensory score of eri?te negatively especially high addition level, but stickiness values affected positively by RB addition significantly (P<0.05) compared to control sample. The sensorial test results indicate that the eri?te with an enrichment level of 10% RB was well accepted by the panellist after control sample.
Anonymous, 1989. Recommended dietary allowances, 10th Ed. National Academy Press, Washington, DC, USA. Available at: http://www.nap.edu/openbook.php?record_id=1349&page=174.
Bhattacharya, K.R., 1988. Rice bran: regional extension service centre (rice milling). Scientific series no. 7. Department of Food, Government of India, Central Food Technological Research Institute (CFTRI), Mysore, India.
Bilgiçli, N., Demir, M.K., Erta?, N. and Herken, E.N., 2011. Effects of gluten and emulsifier on some properties of eris ?te prepared with legume flours. International Journal of Food Sciences and Nutrition62: 63-70.
Bilgiçli, N., Elgün, A., Herken, E.N., Türker, S., Erta?, N. and ?bano?lu, ?., 2006. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. Journal of Food Engineering 77: 680-686.
Cara, L., Borel, P., Armand, M., Lafont, H., Lesgards G. and Lairon, D., 1992. Milling and processing of wheat and other cereals affect their capacity to inhibit pancreatic lipase in vitro. Journal of Food Science57: 466-469.
Chen, W.J.L. and Anderson, J.W., 1986. Hypocholesterol effects of soluble fibre. In: Vahouny, G.V. and Kritchevsky, D. (eds.) Dietary fibre basic and clinical aspect. Plenum Press, New York, NY, USA, pp. 275-286.
Chen, J.S., Fei, M.J., Shi, C.L., Tian, J.C., Sun, C.L., Zhang, H., Ma, Z. and Dong, H.X., 2011. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles. Journal of Cereal Science 53: 217-224.
Chillo, S., Laverse, J, Falcone, P.M., Protopapa, A. and Del Nobile, M.A., 2008. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science 47: 144-152.
Choi, Y., Jeong, H.S. and Lee, J., 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry 103: 130-138.
Chompreeda, P., Resurreccion, V.A., Hung, Y.C. and Beuchat, L.R., 1988. Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese-type noodles. International Journal of Food Science and Technology 23: 555-563.
Choy, A., Morrison, P.D., Hughes, J.G., Marriott, P.J. and Small, D.M., 2013. Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. Journal of Cereal Science 57: 281-287.
Chung, H.J., Cho, A. and Lim, S.T., 2012. Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle. LWT-Food Science and Technology 47: 342-347.
Collins, J.L. and Pangloli, P., 1997. Chemical, physical and sensory attributes of noodles with added sweet potato and soy flour. Journal of Food Science 62: 622-625.
Cummings, J., 1985. Cancer of the large bowel. In: Towell, H. and Burkitt-Heaton, D. (eds.) Dietary fibre, fibre-depleted foods and disease. Academic Press, London, UK, pp. 161-184.
Daou, C. and Zhang, H., 2011. Physico-chemical properties and antioxidant activities of dietary fiber derived from defatted rice bran. Advance Journal of Food Science and Technology 3: 339-347.
Dick, J.W. and Youngs, V.L., 1988. Evaluation of durum wheat semolina and pasta in the United States. In: Fabriani, G. and Lintas, C. (eds.) Durum wheat: chemistry and technology. American Association of Cereal Chemists, St. Paul, MN, USA, p 237-48.
Dukehart, M.R., Dutta, S.K. and Vaeth, J., 1989. Dietary fiber supplementation: effect on exocrine pancreatic secretion in man. American Journal of Clinical Nutrition 50: 1023-1028.
Fares, C., Platani, C., Baiano, A. and Menga, V., 2010. Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat.Food Chemistry 119: 1023-1029.
Ge, W., Liu, L., Chen X. and Jin J., 2011. Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain. Analyses Archaeometry 53: 194-204.
Gerhardt, A.L. and Gallo, N.B., 1998. Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. Journal of Nutrition128: 865-869.
Goni, I. and Gamazo, C.V., 2003. Chickpea flour ingredients slows glycemic response to pasta in healthy volunteers. Food Chemistry 81: 511-515.
Hamid-Abdul, A. and Luan, Y., 2000. Functional properties dietary fiber prepared from defatted rice bran. Food Chemistry 68: 15-19.
Hamid-Abdul, A., Sulaiman, R.R., Osman, A. and Saari, N., 2007. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. Journal of Food Composition and Analysis 20: 627-637.
Handoyo, T., Maeda, T., Urisu, A., Adachi, T. and Morita, N., 2006. Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle. Food Research International 39: 598-605.
Hargrove Jr., K.L., 1994. Processing and utilization of rice bran in the United States. In: Marshall, W.E. and Wadsworth, J.I. (eds.) Rice science and technology. Marcel Dekker Inc., New York, NY, USA, pp. 381-404.
Hu, G., Huang, S., Cao, S. and Ma, Z., 2009. Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chemistry 115: 839-842.
Hu, W., Wells, J.H., Shin, T.S. and Godber, J.S., 1996. Comparison of isopropanol and hexane for extraction of vitamin E and oryzanols from stabilised rice bran. Journal of American Oil Chemists Society12: 1653-1673.
Jeffers, H.C., Noguchi, G. and Rubenthaler, G.L., 1979. Effect of legume fortifiers on quality of udon noodles. Cereal Chemistry 56: 573-580.
Ju, Y. and Vali, S.R., 2005. Rice bran oil as a potential resource for biodiesel: a review. Journal of Scientific and Industrial Research 64: 866-882.
Kaur, L., Singh, J. and Singh, N., 2005. Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids 19: 839-849.
Kordonowy, R.K. and Youngs, V.L., 1985. Utilization of durum bran and its effect on spaghetti. Cereal Chemistry 62: 301-308.
Kruger, J.E., Hatcher, D.W. and Anderson, M.J., 1998. The effect of incorporation of rye flour on the quality of oriental noodles. Food Research International 31: 27-35.
Kulkarni, S.S., Desai, A.D., Ranveer, R.C. and Sahoo, A.K., 2012. Development of nutrient rich noodles by supplementation with malted ragi flour. International Food Research Journal19: 309-313.
Mahmoud, E.A.M., Nassef, S.L. and Basuny, A.M.M., 2012. Production of high protein quality noodles using wheat flour fortified with different protein products from lupine. Annals of Agricultural Science 57: 105-112.
Manthey, F.A., Yalla, S.R., Dick, T.J. and Badaruddin, M., 2004. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chemistry 81: 232-236.
Morris, S., Jeffers, H.C. and Engle, D.A., 2000. Effect of processing, formula and measurement variables on alkaline noodle color-toward an optimized laboratory system. Cereal Chemistry 77: 77-85.
Oh, N.H., Seib, P.A. and Chung, D.S., 1985. Noodles. III. Effects of processing variables on quality characteristics of dry noodle. Cereal Chemistry 62: 437-440.
Osorio-Díaz, P., Agama-Acevedo, E., Mendoza-Vinalay, M., Tovar, J. and Bello-Pérez, L.A., 2008. Pasta added w?th chickpea flour: chemical composition, in vitro starch digestibility and predicted glycemic index.Ciencia Y Tecnologia Alimentaria 6: 6-12.
Özkaya, B., Özkaya, H., Bayrak, H. and Gökp?nar, F., 2004. Effects of drying processes on noodle quality. In: Proceedings of the Traditional Foods Congress. Van, Turkey, September 23-24, 2004, pp. 60-66.
Özkaya, B., Özkaya, H. and Büyükikiz, E., 2001. The cooking properties of ‘Eri?te’ (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot 55: 120-125.
Pacheco de Delahaye, E., Jime’nez, P. and Pe’rez, E., 2005. Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas. Journal of Food Engineering 68: 1-7.
Prakash, J., 1996. Rice bran proteins: properties and food uses. Critical Reviews in Food Science and Nutrition 36: 537-552.
Reungmaneepaitoon, S., Sikkhamondhol, C. and Tiangpook, C., 2006. Nutritive improvement of instant fried noodles with oat bran songklanakarin. Journal of Science and Technology 28: 89-97.
Salunkhe, D.K., Chavan, J.K., Adsule, R.N. and Kadam, S.S., 1992. Rice. In: Salunkhe, D.K. (ed.) World oilseeds: chemistry, technology and utilization. Van Nostrand Reinhold, New York NY, USA, pp. 424-448.
Sandhu, K., Kaur, S. and Mukesh, M., 2010. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties. LWT-Food Science and Technology 43: 1289-1293.
Saunders, R.M., 1990. The properties of rice bran as a food stuff. Cereal Foods World 35: 632-662.
Sharif, M.K., Butt, M.S., Anjum, F.M. and Nawaz, H., 2009. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. Pakistan Journal of Nutrition8: 571-577.
Sotelo, A., Sousa, V., Montalvo, I., Hernandez, M. and Hernandez-Aragon, L., 1990. Chemical composition of different fractions of Mexican varieties of rice obtained during milling. Cereal Chemistry 67: 209-212.
Spiller, G.A., Chernoff, M.C., Hill, R.A., Gates, J.E., Nassar, J.J. and Shipley, E.A., 1980. Effect of purified cellulose, pectin and a low residue diet on fecal volatile fatty acids, transit time and fecal weight on humans. American Journal of Clinical Nutrition 33: 754-759.
Spychaj, R. and Gil, Z., 2005. Effects of adding dry gluten powder to common wheat flour on the quality of pasta. Electronic Journal of Polish Agricultural Universities 8: 19.
Vetrimani, R., Sudha, M.L. and Rao, P.H., 2005. Effect of extraction rate of wheat flour on the quality of vermicelli.Food Research International 38: 411-416.
Wrick, K.L., Robertson, J.B., Van Soest, P.J., Lewis, B.A., Rivers, J.M., Roe, D.A. and Hackler, L.R., 1983. The influence of dietary fibre source on human intestinal transit and stool output. Journal of Nutrition 113: 1464-1479.
Xu, Z., 1998. Purification and antioxidant properties of rice bran ?-oryzanol components. PhD dissertation. Louisiana State University, Baton Rouge, LA, USA.