Halise Gul Akillioglu, Erkan Yalcin
Abstract
In the present study, erişte, a typical egg pasta of Turkey, was investigated according to its quality characteristics and nutritional properties and compared with the industrially produced ones. Cooking properties of traditional erişte were generally lower than those of produced in pasta companies, on the other hand total dietary fiber (TDF) and resistant starch (RS) contents were higher. TDF and RS contents of samples were in the range of 3.6–6.3 and 0.56–1.21%, respectively. A correlation (r=0.458) was found between RS and TDF contents indicating that production technique of traditionalerişte results in formation of RS. The results also showed that all erişte samples can be regarded as at least ‘good’ sources of dietary fiber according to Food and Drug Administration (FDA) requirements. Average protein digestibility values of traditional erişte and industrially produced eriştewere found to be 89.1 and 95.7%, respectively.
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