Gluten-free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Abstract

Background and Objectives The powder of dried Macrolepiota procera was used in gluten-free (GF) Turkish noodle production by substituting rice flour (RF), in the ratios of 0%, 5%, 10%, and 15% for the fortification of traditional egg pasta (eriste). Findings Cooking was responsible for decreasing brightness, redness-blueness, and hardness in all samples when compared to unboiled ones. Declines in the amount of RF in formulation enhanced ash (from 0.749% to 1.247%), protein (from 12.688% to 18.063%), mineral, total phenolics (from 322.368 to 692.982 mg gallic acid equivalent) and antioxidant activity by DPPH (from 2.390 to 20.049 mu mol Trolox equivalent [TE]) and FRAP (from 0.713 to 16.350 mu mol TE); however, moisture (from 10.831% to 10.208%), crude fat (from 4.515% to 3.231%) and total carbohydrate amounts (from 71.217% to 67.251%) lowered. The starch gelatinization enthalpies of GF eriste specimens including 0%, 5%, 10%, and 15% M. procera powder were 297.840, 293.670, 254.520, and 230.560 J/g, respectively. Conclusions Enriched noodles gave very similar overall acceptability scores compared to control. Significance and Novelty This research offers an innovative and alternative food product for celiac patients and gluten intolerant individuals as well as people who have begun to consume foods involving no gluten.