Some quality characteristics and nutritional properties of traditional egg pasta (eriAYte)

Akillioglu H. G., Yalcin E.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.19, sa.2, ss.417-424, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1007/s10068-010-0059-1
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.417-424
  • Hacettepe Üniversitesi Adresli: Hayır

Özet

In the present study, eriAYte, a typical egg pasta of Turkey, was investigated according to its quality characteristics and nutritional properties and compared with the industrially produced ones. Cooking properties of traditional eriAYte were generally lower than those of produced in pasta companies, on the other hand total dietary fiber (TDF) and resistant starch (RS) contents were higher. TDF and RS contents of samples were in the range of 3.6-6.3 and 0.56-1.21%, respectively. A correlation (r=0.458) was found between RS and TDF contents indicating that production technique of traditional eriAYte results in formation of RS. The results also showed that all eriAYte samples can be regarded as at least 'good' sources of dietary fiber according to Food and Drug Administration (FDA) requirements. Average protein digestibility values of traditional eriAYte and industrially produced eriAYte were found to be 89.1 and 95.7%, respectively.