Abstract
In this study, different stabilization processes (autoclave, dry heating, microwave, infrared and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and 20%) in Turkish noodle (Erişte) production was investigated. Some chemical and nutritional (protein, in vitro protein digestibility (IVPD), total phenolic content (TPC), phytic acid, total dietary fiber (TDF), minerals and HCL-extractable minerals and tocopherol contents) attributes, color values and cooking properties of noodle were determined. IVPD values of noodle samples changed with stabilization methods. Protein, TPC, TDF and phytic acid content of noodle increased as the wheat germ ratio increased in the noodle formulation. The highest amount of TPC was obtained from the infrared and ultraviolet-C stabilization. The stabilization method and wheat germ ratio had a significant effect on mineral, HCl-extractable mineral, α-, β- and γ-tocopherol contents and color values of the noodles. The highest α-, β- and γ-tocopherol contents in noodle samples were obtained with autoclave and ultraviolet-C stabilization methods and high wheat germ ratio. Cooking properties were only affected by the wheat germ ratio. As a result increasing stabilized wheat germ ratio improved the nutritional properties of noodle and the highest enrichment was obtained at 20% stabilized wheat germ ratio.
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