Investigation of uses of different flour ingredients (fish flour, grasshopper flour, mealworm flour and spirulina flour) on the production of eri̇şte

In this study, traditional Turkish egg pasta; erişte; was produced using wheat flour fortified with different flours (15%, 30%) from both marine and edible insect sources. Fish flour (B-15, B-30) and spirulina powder (Y-15, Y-30) were used as marine sourced flours, mealworm (U-15, U-30) and grasshopper flour (Ç-15, Ç-30) were used as edible insect sourced flours. Control product (K) was produced by using 100% wheat flour. Among physico-chemical characteristics total ash, moisture, protein, starch, cellulose and fat content, pH, and color measurements and among cooking tests volume expansion, water absorbtion, cooking loss and optimal cooking time and lastly sensory analysis were performed. It was determined that research physico-chemical characteristics of the erişte samples changed with flour type and proportions. The total ash content results of samples ranged between 1,61±0,03% and 3,09 ±0,04%. Protein contents of the samples having spirulina powder and edible insects flour showed twice an increase than control sample (12,94±0,03%) and the highest result was determined in Y-30 (29,10±0,09%). Moreover ıt was observed that increase in protein contents of the samples cause a decrease in their brightness level (L*). It was determined that higher pH level of U-30 sample (7,12±0,01) affected its taste adversely. In cooking tests, it was observed that the increase in cooking loss and decrease in volume expansion were directly proportioanl with tre increase in the amont of edible insect flours in samples. On the other hand, there was ab increase in cooking time with the increase in proportions of fish flour, spirulina powder and grasshopper flour while a decreasein was mealworm fortified ones samples was ob. Keywords: Erişte, Fish Flour, Spirulina Powder, Edible Insects Flours, Cooking Characteristics.