The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production

Abstract

Erişte is a traditional cereal product in Turkey, which resembles Asian noodles. Since it is a suitable product for enrichment, it was aimed in this study to utilize some fruit processing by-products to enrich erişte in terms of antioxidants and to determine the effect of enrichment on physical properties of erişte. For that purpose, erişte samples enriched with three different proportions (10, 20 and 30%) of grape, pomegranate and rosehip seed flours were compared with the control group in terms of antioxidant activity, color, cooking, textural and sensory properties to evaluate the effect of enrichment on erişte quality. It was determined that addition of 10% grape, pomegranate and rosehip seed increased the antioxidant activity of erişte by 8, 4 and 5.7 times, respectively, as compared with the control. Although the sensory analysis indicate that erişte enriched with pomegranate seed were mostly liked, antioxidant activity was found lower than the others. Practical applications Using by products and wastes of foods like fruit seeds for enrichment is a promising alternative for utilization. Grape, pomegranate and rosehip seeds have very high antioxidant levels with natural antioxidants like proanthocyanidins, resveratrol, tocopherols etc; rich in dietary fiber, also unsaturated and essential fatty acids. For this purpose; cooking, textural, sensory, color and antioxidant properties of enriched samples were compared with traditional Turkish noodle.