Assessment The Effects of Psyllium And Hydrocolloids in Gluten-Free Noodle

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dc.contributor.authorAktas, Kubra
dc.contributor.authorErten, Tayyibe
dc.date.accessioned2026-02-28T12:18:09Z
dc.date.available2026-02-28T12:18:09Z
dc.date.issued2024
dc.departmentBayburt Üniversitesi
dc.description.abstractThis study was performed to examine the effects of individual and combined usage of psyllium husk powder (PHP) with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product.
dc.identifier.doi10.15316/SJAFS.2024.009
dc.identifier.endpage103
dc.identifier.issn2458-8377
dc.identifier.issue1
dc.identifier.startpage95
dc.identifier.trdizinid1278632
dc.identifier.urihttps://doi.org/10.15316/SJAFS.2024.009
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1278632
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6119
dc.identifier.volume38
dc.identifier.wosWOS:001655458900009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherSelcuk Univ Press
dc.relation.ispartofSelcuk Journal of Agriculture And Food Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectgluten-free
dc.subjectguar gum
dc.subjectlocust bean gum
dc.subjectnoodle
dc.subjectpsyllium husk.
dc.titleAssessment The Effects of Psyllium And Hydrocolloids in Gluten-Free Noodle
dc.typeArticle

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