FARKLI ORANLARDA MERCİMEK UNU VE PATATES NİŞASTASI İÇEREN KARIŞIMLARIN EKSTRÜDE ÇABUK ERİŞTE ÜRETİMİNDE KULLANIMININ İNCELENMESİ

In this study, red lentil (Lens culinaris) flour and potato starch were used in the production of extruded instant noodles in the ratios of 90:10, 80:20, 70:30 and 60:40, respectively. Furthermore, the effect of addition of guar gum (2%) on the quality of noodles was investigated. The increase in the ratio of lentil flour caused a decrease in the cooking time of the noodles, and an increase in the cooking loss and water absorption values (P \u003c0.05). The hardness values of the noodles ranged from 2220.72 to 4391.67 g and cohesiveness values ranged from 0.54 to 0.78. The L* value of the noodles decreased while the a* value increased with the increasing lentil flour ratio. The noodle samples containing guar gum demonstrated a rougher surface microstructure. It was concluded that the noodle sample with the ratio of 80:20 (GM80) with guar gum had better quality characteristics compared to other samples.