Özet:

In this research, the possibility of using carob flour in the formulation was investigated in order to improve the cooking, physical, chemical and sensory properties of noodles. Carob flour (CF) was added to the noodle formulation in the proportion of 0%, 5%, 7.5%, 10% by weight of the flour. While there was no significant difference (p = 0.024) in the cooking times of the noodle samples, t was observed that volume (%) values increased while the changing of carob flavour proportion in the ratio. A significant decrease was observed (p <0.05) as the carob ratio increased in weight gain (%), substance passing into water (SGM) (%) and total organic matter (TOM) (%) values. A significant difference was found in the moisture content of the control sample and the sample with 5% KU (p = 0.015) and an increase was observed as the amount of carob flour increased. The addition of carob flour caused significant differences in the amount of ash (%) and protein (%) of the noodle samples (p = 0.015) and increases were observed as the addition rate rised. A significant (p <0.05) decrease was found in each of the L, a and b values of noodles with the addition of carob flour. As a result of the sensory analysis applied to the noodles, a significant increase was observed in the noodles with 10% carob flour compared to the other noodles in terms of general taste, taste and smell. The most favored noodles for the senses have been the noodles with 10% carob flour. When all results are evaluated, it is concluded that it is possible to produce a more nutritious product by adding carob flour up to 10% to the noodle formulation.

Anahtar Kelimeler: