Determination of the effects of heat-treated lentil flour on gluten-free noodle quality

In this thesis, gluten-free noodles enriched with plant proteins were produced by using yellow lentil flour (SM) and heat-treated yellow lentil flour (ISM) in order to improve of their nutritional, technological and sensory properties for the consumption of patients with gluten-related disorders. Similar to the formulation of noodles containing rice flour (PU) and potato starch (PN), enrichment was made with not heat-treated and heat-treated yellow lentil flour at 4 different rates (w:w, 20%, 40%, 60%, 80%, based on total flour). The effect of the applied heat treatment on the physicochemical properties of yellow lentil flour was investigated and chemical analyses, cooking quality, color, texture profile analyses, sensory analyses and microstructural analyses with scanning electron microscopy (SEM) were performed to evaluate the quality of the produced noodle samples. The amounts of ash and phytic acid of yellow lentil flour decreased significantly (p<0,05), whereas the total dietary fiber, starch, and amylose increased significantly (p<0,05) and no significant difference of the protein and total antioxidant activity observed as a result of heat treatment application. By enrichment of the noodle samples with SM and ISM; the ash, water-soluble proteins, total dietary fiber and antioxidant activity were significantly increased compared to the control noodles (p<0,05), besides the noodles containing 20% ISM had the best textural and sensory properties. Also, in the second stage of this thesis, corn silk (MP) were added to the 60% SM and 60% ISM noodles at 4 different ratios (0,5, 1,0, 2,5, 5,0% by weight, on basis total flour) to increase the total dietary fiber content of gluten-free noodles. While the addition of 0,5-1,0-2-5,0% MP to SM noodles did not have significant effect on the cooking loss since they were found in the same group with the control noodles (p>0,05), and it was observed that the addition of 5,0% MP significantly reduced the cooking loss (p<0,05). In ISM noodles, ISMP0,5 sample had a similar cooking loss with the control noodles (p>0,05), while the addition of 1,0-2,5-5,0% MP led to an increase in the cooking loss. In addition, it has been determined that the SM noodles containing 5% MP had the highest ash and total dietary fiber content with the lowest cooking loss.