Determination of quality and nutritional proerties of eri̇şte fortified whit different pulse and edible insect flours

Proximate composition, cooking quality and sensory characteristics of traditional Turkish egg pasta, erişte, fortified with edible insect and legume flours were evaluated. Legume flours (lentil (M) and white kidney bean (F)) wheat flour and edible insect flours (mealworm (U) and grasshopper (Ç)) were used in egg pasta. Optimum cooking time values significantly increased with the fortification of egg pasta (p<0,05). The fortification of egg pasta with edible insect flours resulted in a reduced volume expansion from 236.664.71% (control) to 215.634.42% and 196.874.42% for Ç and U samples, respectively. On the other hand, U and Ç samples exhibited significantly (p<0.05) higher nutritional profile in terms of protein, ash and cellulose content. Results also showed that the smoothness of pasta was also influenced; strengthened by addition of white kidney bean flour and weakened by the addition of grasshopper flour. The received scores from sensory evaluation revealed that M and F samples had higher flavor and, overall acceptability values with compared to the U, Ç and control sample. Keywords: insects,legume, pasta, functional foods, sensory analysis