Main Article Content
quinoa, buckwheat, noodle, erişte, mineral, phytic acid
Quinoa flour (QF) was used in noodle formulation up to 30% level with and without buckwheat flour (BF). Some chemical properties (ash, protein, cellulose, fat and minerals), phytic acid (PA), colour values, cooking quality and sensory properties of noodles were determined. Ash, fat and PA content of noodle increased with QF or QF:BF blends addition, and the highest values were obtained with 30% QF. PA content increased from 142 mg/100 g to 578 mg/100 g with 30% QF usage. Significant (P<0.05) increases were obtained in copper, iron, potassium, magnesium, phosphorus and zinc (Cu, Fe, K, Mg, P and Zn) content of noodle in all addition levels of QF or QF:BF blends compared to control. Increment ratios in Cu, Fe, K, Mg, P and Zn content of noodle containing 30% QF:BF were found as 72.7, 36.9, 54.5, 158.1, 35.3 and 58.6%, respectively. Blends of QF:BF negatively affected L* values of noodles. The highest cooking loss values were obtained with QF:BF blends over 10% addition levels. The overall acceptability scores of cooked noodle containing 30% QF or 20-30% QF:BF blends were found lower than that of the control.
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