Development And Sensory Analysis Of Local Noodle Product Belonging To Ardahan Province Cuisine Culture With Aquafaba Method Used As An Egg Alternative

ALEYNA AKTEMUR

doi:https://doi.org/10.54497/neugastro.2025.16

ALEYNA AKTEMUR, ŞEVKİ ULEMA

Year : 2025
Vol : 3
Issue : 1
Page : 80-93

DOI : https://doi.org/10.54497/neugastro.2025.16

Recent studies have shown that the search for alternative products to eggs has increased due to reasons such as increasing urbanization, inadequate production and storage conditions, increased microbial load of eggs, and the increase in individuals allergic to eggs adopting a vegan diet. One of the best alternatives to eggs is the aquafaba method. Aquafaba is legume water obtained by boiling legumes. It can be used as an alternative to eggs due to its high protein, nutritional value and binding properties. In this study, it was aimed to produce a noodle product belonging to Ardahan cuisine with its standard recipe and to perform its sensory analysis and to compare it with the sensory analysis of the new product's standard recipe. Within the scope of the study, sensory analysis was conducted by 20 kitchen workers. Scoring test and hedonic scale test were applied in the study from sensory analysis methods. The findings obtained from the study were obtained by the panelists' evaluations of the products in the categories of appearance, texture, smell, taste and general impression. The appreciation scale of each category was calculated as a percentage. Hedonic scale test was also applied to the panelists for the general impression of the products. The findings obtained from the study show that the local noodle product was evaluated as very much liked by 60% of the panelists in the hedonic scale test, 35% liked it a little, and 5% neither liked nor disliked, while the aquafaba product was evaluated as very much liked by 55% of the panelists, 35% liked it, and 10% neither liked nor disliked. It is thought that the study will be useful for those who want to develop new products using the aquafaba method and for those who have the idea of developing aquafaba with local products.

Cite this Article As : Aktemur, A. & Ulema, Ş. (2025). Yumurta alternatifi olarak kullanılan aquafaba yöntemiyle Ardahan ili mutfak kültürüne ait yöresel erişte ürününü geliştirme ve duyusal analizi. NEUGastro, 4(1), 80-93. https://doi.org/10.54497/neugastro.2025.16

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

Development And Sensory Analysis Of Local Noodle Product Belonging To Ardahan Province Cuisine Culture With Aquafaba Method Used As An Egg Alternative, Research Article,
2025, Vol. 3 (1)

Received : 20.04.2025, Accepted : 14.06.2025 , Published Online : 26.06.2025