Effects of Chickpea Flours and Whole Egg on Selected Properties of Erişte, Turkish Noodle

Abstract

In this study, raw and cooked chickpea flours (CPF) were used in erişte formulation at different levels (10, 20, 30, 40 and 50% w/w) with and without whole egg addition. Some selected properties of erişte, such as, color, weight and volume increase, cooking loss, ash, protein, minerals, phytic acid (PA) contents, and sensory properties were determined. Erişte containing cooked CPF without egg showed the darkest color. While egg addition improved the cooking quality, CPF over 20% addition level decreased weight and volume increase values significantly (p<0.05). Ash, protein, Ca, K and P contents increased with egg addition, and increasing amount of CPF. Usage of cooked CPF decreased the PA content from 376.4 to 320.2 mg/100 g. However, CPF substitution increased the PA content up to 515.3 mg/100 g. Erişte made with 30-40% raw CPF and egg showed the highest overall acceptability score. As a result, raw CPF at a level of 20-30% with egg combination can be used in erişte formulation for nutritional enrichment with minimum adverse affect on color and technologic properties.