Production of egg pasta (erişte) from dietary fiber and antioxidant rich cereals using traditional method

In this study, the refined and whole grain flours (RF, TF respectively) of triticale(TR), hull-less barley (HB) and oat (O) were separately used to produce various eggpasta (erişte) products by using traditional method applied in the Bolu region.Traditional erişte is produced from wheat flour, water, egg and salt. RF or TF of TR,HB and O replaced with wheat flour at different ratios (%25, 50, 100, w/w) in theformulation. RF or TF of TR were used to produce the erişte samples of TRN025,TRN050, TRN100, TRT025, TRT050 and TRT100; RF or TF of HB were used toproduce the erişte samples of HBN025, HBN050, HBN100, HBT025, HBT050 andHBT100; RF or TF of O were used to produce the erişte samples of ON025, ON050,ON100, OT025, OT050 and OT100. Control erişte was also prepared from breadwheat flour. Some chemical properties, such as moisture, protein, ash and crude fat,some physical properties, such as colour, and some nutritional properties, such astotal dietary fiber (TDF) and ß-glucan (in HB and O flours) of cereal flours wereinvestigated. Some chemical properties, such as moisture, protein, ash, crude fatand titratable acidity of eriştes were analysed. Some physical properties of eriştes,such as colour were evaluated. Cooking properties, such as cooking time, volumeincrease, water absorption, substance loss, total organic matter and protein loss oferiştes were investigated. Some nutritional properties, such as TDF, ß-glucan (in HBand O incorporated eriştes), total phenolic compounds (TPC) and antioxidantactivities of erişte samples were also studied. L value of eriştes produced with RF orTF type cereal flours were decreased compared to control. Generally, colour qualityof eriştes produced by using O flours had higher than the others. Cooking propertiesof all eriştes were close to control. Cooking properties of eriştes produced with TRflours were higher than the those of HB and O flours, but cooking properties ofcontrol sample was superior than the eriştes produced with TR, HB and O flours.Eriştes produced with TF had lower cooking time and volume increase values,conversely substance loss and TDF values of those eriştes were higher. The highestTDF value was obtained with OT100 (%18.3) erişte, and HBT100 (%17.7) andTRT100 (%17.6) eriştes followed. The highest antioxidant activity was obtained withHBT100 (%23.1) erişte, followed by HBT050 (%18.40) and OT100 (%18.38) eriştes.ß-glucan and TPC contents considerably decreased after cooking.Key words: Erişte; Egg Pasta; Triticale; Hull-less barley; Oat; Thole Grain; CookingProperties; Colour; Dietary Fiber; ß-glucan; Antioxidant Activity; PhenolicCompounds.