Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties

Tuncel N., Kaya E., Karaman M.

CEREAL CHEMISTRY, vol.94, no.5, pp.903-908, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 5
  • Publication Date: 2017
  • Doi Number: 10.1094/cchem-12-16-0289-r
  • Journal Name: CEREAL CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.903-908
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Infrared-stabilized rice bran was substituted into Turkish noodles (eriste) at the levels of 10, 20, and 30%, and the effects of the incorporation on proximate composition, color, cooking properties, thiamin and riboflavin contents, mineral composition, and sensory and textural properties were investigated. Crude fat, protein, dietary fiber, B vitamins, Mg, K, P, Mn, Ca, and Se contents of the noodles increased significantly with increasing substitution level (P < 0.05). Optimum cooking time increased with increasing levels of incorporation. Swelling volume and water absorption of the noodles substituted with 20 and 30% rice bran increased significantly (P < 0.05). However, cooking loss was not significantly affected by the substitution. The effect of rice bran inclusion was insignificant on hardness (P > 0.05), whereas adhesiveness, cohesiveness, and springiness of rice bran substituted noodles were significantly lower when compared with the control (P < 0.05). Structure/texture, taste/flavor, and overall acceptability scores of the control noodles and the noodles substituted with rice bran at the level of 10% were not significantly different (P > 0.05). However, substitution levels higher than 10% negatively affected the sensory scores.