The effect of apricot kernel supplement on noodle quality criterias

In this study, usage for the purpose of enrichment of noodles of apricot kernel, aby-product obtained in excess amounts in apricot processing plants and nutrients? rich,was investigated. The changes of some chemical, physical, cooking and sensoryattributes of noodles were examined by adding apricot kernel flour (AKF) to theformulation to substitute AKF with wheat flour in 5%, 10%, 15%, 20% weight basis.The results indicated that all of AKF added noodles contained more proteins,oils, and ashes than control.Color analysis revealed that L value of control noodle was the highest in rawnoodles, and L value decreased with AKF addition, as parallel to increase in additionlevels, b value increased. It was determined that L value was the lowest in 20% AKFadded noodle in drieds and the highest in 20% AKF added noodle in cookeds.It was determined that breaking strength from dried noodles? textural properties,was highest in 10% and 15% AKF added noodles. In cooked noodles? texture profileanalysis (TPA), AKF indicated a statistically significant effects on the parameters ofhardness, fracture force, adhesive force and adhesiveness.Noodles? optimum cooking time decreased with AKF additive. It was found thatwater absorption was the highest in control, volume increase was the lowest in 20%AKF added noodle. It decreased gradually as AKF level increased. It was observed thatcooking loss was higher than the control for all AKF added noodles.In noodles? sensory analysis, concerning total acceptability, control noodle hadthe highest score and 20% AKF added noodle had lowest score.Based on this study?s finds, it was concluded that acceptable noodles can beproduced concerning physicochemical and sensory properties until 15% AKF additionin flour weight basis so AKF could successfully be used to enrich noodles.KEYWORDS: Noodle, apricot kernel flour, enrichment, noodle qualityii