Effects of gluten and emulsifier on some properties of erişte prepared with legume flours

Abstract

In the present study, erişte was produced from 70% coarse and fine flours of common bean/lentil+30% wheat semolina (WS) with the addition of gluten (0%, 2.5% and 5%) and sodium stearoyl 2-lactylate (SSL) (0% and 0.6%). Chemical, nutritional, and sensory properties and cooking quality of erişte samples were investigated. As coarse common bean flour (CCF) and coarse lentil flour (CLF) have higher rates for ash and protein, these parameters were also found higher in the end products prepared from CCF and CLF than those prepared from fine common bean flour (FCF) and fine lentil flour (FLF). Protein contents and in vitro protein digestibility values of erişte containing common bean flours increased with gluten addition while ash values decreased in the samples containing 5% gluten. SSL addition did not alter the chemical properties, but it increased brightness and decreased redness values of samples produced from CCF and CLF. Generally SSL addition increased weight and volume increase values of erişte samples made with all legume flours. According to the sensory analysis results, gluten addition improved the surface smoothness and appearance in samples made with CCF, FLF and CLF. Samples made from CCF and CLF were preferred to samples made from FCF and FLF with respect to taste, odor and stickiness.

Keywords::

• Common bean
• lentil
• legume
• erişte
• noodle
• sodium stearoyl 2-lactylate
• gluten

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.