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The effect of apricot kernel flour
incorporation on the physicochemical and sensory properties
of noodle
Ebru Eyidemir1 and Mehmet
Hayta2*
1Ministry
of Agriculture and Rural Affairs of Turkey.
2Department
of Food Engineering, Erciyes University
38039, Kayseri,
Turkey.
*Corresponding author.
E-mail:
mhayta@erciyes.edu.tr, Tel:
+90 352 437 49 01, Fax: +90 352 437 49 31.
Accepted 27 November, 2008 |
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This study considers the
application of apricot kernel (AK), a by-product of apricot
processing plants containing wide range of nutrients, in
enrichment of noodle. The alterations in chemical (moisture,
oil, protein and ash content), physical (colour), cooking
(optimum cooking time, cooking loss, volume and weight
increase), and sensory properties (odour, appearance,
mouthfeel, taste, total
acceptability) of noodles were examined by adding apricot
kernel flour (AKF)
to the noodle formulation at the level of 5, 10, 15, 20%
flour weight basis. The results of the study indicated that
samples of
AKF added noodles, for
all addition levels, contained more protein, lipid and ash
as compared to control sample. Colour and cooking properties
were altered by the addition of
AKF. In the sensory
analysis, the control noodle had the highest score and 20%
AKF added noodle had
statistically significant (p<0.05) lowest score as compared
with other samples. The results obtained in this study
suggest that acceptable noodles in terms of physicochemical
and sensory properties could be produced by incorporating
AKF into wheat flour up
to the level of 15% flour weight basis. Therefore,
AKF could successfully
be used to enrich noodles, giving alternative utilization
opportunity to producers and healthy choice option to the
consumers.
Key words:
Noodle; apricot kernel, flour, cooking, sensory properties. |
