The Effect of Acorn Flour on the Sensory Properties of Baklava

Şeyma Nur Güneş; Şelale Öncü Glaue; Tolga Akcan

Makale detayları

The Effect of Acorn Flour on the Sensory Properties of Baklava

Yazarlar:

Şeyma Nur Güneş | Şelale Öncü Glaue | Tolga Akcan

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 3, pp.960-974

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001356706

pISSN:

2536-4618

Anahtar kelimeler:

Özet:

 Despite their high potential for the food industry, acorns are currently under-recognized and under-utilized. Due to their rich nutritional content and sensory properties, the use of acorns in the form of flour in foods has recently attracted attention. In this study, in which the potential of acorn flour in foods was investigated, baklava samples were prepared with different percentages 15, 30, 45 of acorn flour and compared with the control sample containing 100 wheat flour in terms of sensory properties. In the study, it was determined that the baklava sample containing 15 acorn flour was closest to the control baklava sample in terms of sensory properties. However, it was revealed that the baklava sample containing 45 acorn flour was similar to the control baklava sample in terms of flavor and texture characteristics. In addition, as a result of the research, it was determined that the control baklava sample was the product with the highest consumer preference level in terms of appearance, followed by baklava samples containing 15, 45 and 30 acorn flour, respectively. Finally, the study revealed that the control and baklava samples containing 15 acorn flour had the highest purchase preference, while the other samples were preferred by more than 50 of the participants. As a result of the research, it is possible to state that acorn flour can be included in foods up to certain amounts and further studies should be carried out.

 Despite their high potential for the food industry, acorns are currently under-recognized and under-utilized. Due to their rich nutritional content and sensory properties, the use of acorns in the form of flour in foods has recently attracted attention. In this study, in which the potential of acorn flour in foods was investigated, baklava samples were prepared with different percentages 15, 30, 45 of acorn flour and compared with the control sample containing 100 wheat flour in terms of sensory properties. In the study, it was determined that the baklava sample containing 15 acorn flour was closest to the control baklava sample in terms of sensory properties. However, it was revealed that the baklava sample containing 45 acorn flour was similar to the control baklava sample in terms of flavor and texture characteristics. In addition, as a result of the research, it was determined that the control baklava sample was the product with the highest consumer preference level in terms of appearance, followed by baklava samples containing 15, 45 and 30 acorn flour, respectively. Finally, the study revealed that the control and baklava samples containing 15 acorn flour had the highest purchase preference, while the other samples were preferred by more than 50 of the participants. As a result of the research, it is possible to state that acorn flour can be included in foods up to certain amounts and further studies should be carried out.

 Despite their high potential for the food industry, acorns are currently under-recognized and under-utilized. Due to their rich nutritional content and sensory properties, the use of acorns in the form of flour in foods has recently attracted attention. In this study, in which the potential of acorn flour in foods was investigated, baklava samples were prepared with different percentages 15, 30, 45 of acorn flour and compared with the control sample containing 100 wheat flour in terms of sensory properties. In the study, it was determined that the baklava sample containing 15 acorn flour was closest to the control baklava sample in terms of sensory properties. However, it was revealed that the baklava sample containing 45 acorn flour was similar to the control baklava sample in terms of flavor and texture characteristics. In addition, as a result of the research, it was determined that the control baklava sample was the product with the highest consumer preference level in terms of appearance, followed by baklava samples containing 15, 45 and 30 acorn flour, respectively. Finally, the study revealed that the control and baklava samples containing 15 acorn flour had the highest purchase preference, while the other samples were preferred by more than 50 of the participants. As a result of the research, it is possible to state that acorn flour can be included in foods up to certain amounts and further studies should be carried out.

 Despite their high potential for the food industry, acorns are currently under-recognized and under-utilized. Due to their rich nutritional content and sensory properties, the use of acorns in the form of flour in foods has recently attracted attention. In this study, in which the potential of acorn flour in foods was investigated, baklava samples were prepared with different percentages 15, 30, 45 of acorn flour and compared with the control sample containing 100 wheat flour in terms of sensory properties. In the study, it was determined that the baklava sample containing 15 acorn flour was closest to the control baklava sample in terms of sensory properties. However, it was revealed that the baklava sample containing 45 acorn flour was similar to the control baklava sample in terms of flavor and texture characteristics. In addition, as a result of the research, it was determined that the control baklava sample was the product with the highest consumer preference level in terms of appearance, followed by baklava samples containing 15, 45 and 30 acorn flour, respectively. Finally, the study revealed that the control and baklava samples containing 15 acorn flour had the highest purchase preference, while the other samples were preferred by more than 50 of the participants. As a result of the research, it is possible to state that acorn flour can be included in foods up to certain amounts and further studies should be carried out.

Makale detayları

The Effect of Acorn Flour on the Sensory Properties of Baklava

Yazarlar:

Şeyma Nur Güneş | Şelale Öncü Glaue | Tolga Akcan

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 3, pp.960-974

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001356706

pISSN:

2536-4618

Acorn Flour

Baklava

Food

Sensory Analysis

Sayı

Makale detayları

The Effect of Acorn Flour on the Sensory Properties of Baklava

Yazarlar: Şeyma Nur Güneş | Şelale Öncü Glaue | Tolga Akcan

Yayıncı: Igdir University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 3, pp.960-974

Belge Tipi: Makale

Yayın Tarihi: 1/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001356706

pISSN: 2536-4618

Acorn Flour

Baklava

Food

Sensory Analysis

Sayı

Yazarlar:

Şeyma Nur Güneş | Şelale Öncü Glaue | Tolga Akcan

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 3, pp.960-974

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001356706

pISSN:

2536-4618