Scientific journal

52 2013

Journal of Food and Nutrition Research
Summary No. 4 / 2013

Bilgiçli, N.
Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends
Journal of Food and Nutrition Research, 52, 2013, No. 4, s. 251-255

Nermin Bilgiçli, Department of Food Engineering, Necmettin Erbakan University, Dr. Hulusi Baybal Street, No: 12, Konya 42050, Turkey. Tel.: +90-332-280?80?46; fax: +90-332-236?21?41, e-mail:

Summary: In this research, some legume (chickpea and soya), pseudocereal (buckwheat and quinoa) and cereal (maize and rice) flour blends were used in gluten-free noodle formulations. All flour blends were gelatinized at a level of 25% in order to improve the dough forming ability. Noodle containing chickpea, soya, buckwheat and quinoa flours (flour blend 1) showed higher levels of protein (194.2 g·kg-1), ash (27.8g·kg-1), lipids (81.2 g·kg-1), calcium (1562.85 mg·kg-1), copper (9.20 g·kg-1), iron (56.29mg·kg-1), potassium (10295.21 mg·kg-1), magnesium (1661.78 mg·kg-1), manganese (24.07 g·kg-1), phosphorus (5042.88 mg·kg-1) and zinc (40.24 mg·kg-1) contents than other gluten-free noodles and control noodle made with wheat flour. Phytic acid content increased up to 9.2 times in gluten-free noodle samples compared to control. Noodle containing buckwheat, quinoa, maize and rice flours (flour blend 3) was liked the most by the panellists in terms of overall acceptability score, though less than the control noodle.

Keywords: soya; chickpea; buckwheat; quinoa; noodle; minerals; phytic acid

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