Influence of buckwheat flour on the quality characteristics of Fatayer (pastry with zahter mixture)

Ali Yıldırım; Zana Karaboğa

Makale detayları

Influence of buckwheat flour on the quality characteristics of Fatayer (pastry with zahter mixture)

Yazarlar:

Ali Yıldırım | Zana Karaboğa

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.489-498

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306196

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 In this study, the effect of the use of buckwheat flour on some quality characteristics of Fatayer which is a bakery product containing breakfast Zahter mixture as a top filling material and traditionally produced in Syria was investigated. The effect of buckwheat flour in different proportions on the physicochemical, textural, and sensory quality characteristics of Fatayer was investigated. In the study, 5 different types of Fatayers were produced with buckwheat flour ratios of 0, 30, 50, 70 and 100  gg. The Fatayer produced with 100  gg wheat flour was used as a control. As the buckwheat content of Fatayers increased, the moisture content decreased from 26.61 to 14.92  w.b., the fat content increased from 18.66 to 20.17  d.b., and the weight loss decreased from 17.16 to 14.74  gg . The increase in the buckwheat flour ratio decreased the diameter mm and thickness mm of the Fatayers. It was observed that the increase in the buckwheat flour ratio causes an increase in hardness, flexibility, gumminess, chewiness and elasticity values, and a decrease in stickiness values. The sensory appearance, shape, color, hardnesssoftness, taste, smell, fragility, internal structure, chewiness and general acceptability scores of the pastries were detected in the ranges of 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 3.40-7.60, 3.30-8.40 and 3.00-7.66, respectively. Considering the sensory properties of the samples, it was seen that the addition of 30 buckwheat flour was close to the control sample in terms of general acceptability. Considering the optimum chemical, physical, textural and sensory properties, it has been revealed that up to 50  gg Buckwheat flour can be used in the Fatayer formula.

 In this study, the effect of the use of buckwheat flour on some quality characteristics of Fatayer which is a bakery product containing breakfast Zahter mixture as a top filling material and traditionally produced in Syria was investigated. The effect of buckwheat flour in different proportions on the physicochemical, textural, and sensory quality characteristics of Fatayer was investigated. In the study, 5 different types of Fatayers were produced with buckwheat flour ratios of 0, 30, 50, 70 and 100  gg. The Fatayer produced with 100  gg wheat flour was used as a control. As the buckwheat content of Fatayers increased, the moisture content decreased from 26.61 to 14.92  w.b., the fat content increased from 18.66 to 20.17  d.b., and the weight loss decreased from 17.16 to 14.74  gg . The increase in the buckwheat flour ratio decreased the diameter mm and thickness mm of the Fatayers. It was observed that the increase in the buckwheat flour ratio causes an increase in hardness, flexibility, gumminess, chewiness and elasticity values, and a decrease in stickiness values. The sensory appearance, shape, color, hardnesssoftness, taste, smell, fragility, internal structure, chewiness and general acceptability scores of the pastries were detected in the ranges of 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 3.40-7.60, 3.30-8.40 and 3.00-7.66, respectively. Considering the sensory properties of the samples, it was seen that the addition of 30 buckwheat flour was close to the control sample in terms of general acceptability. Considering the optimum chemical, physical, textural and sensory properties, it has been revealed that up to 50  gg Buckwheat flour can be used in the Fatayer formula.

 In this study, the effect of the use of buckwheat flour on some quality characteristics of Fatayer which is a bakery product containing breakfast Zahter mixture as a top filling material and traditionally produced in Syria was investigated. The effect of buckwheat flour in different proportions on the physicochemical, textural, and sensory quality characteristics of Fatayer was investigated. In the study, 5 different types of Fatayers were produced with buckwheat flour ratios of 0, 30, 50, 70 and 100  gg. The Fatayer produced with 100  gg wheat flour was used as a control. As the buckwheat content of Fatayers increased, the moisture content decreased from 26.61 to 14.92  w.b., the fat content increased from 18.66 to 20.17  d.b., and the weight loss decreased from 17.16 to 14.74  gg . The increase in the buckwheat flour ratio decreased the diameter mm and thickness mm of the Fatayers. It was observed that the increase in the buckwheat flour ratio causes an increase in hardness, flexibility, gumminess, chewiness and elasticity values, and a decrease in stickiness values. The sensory appearance, shape, color, hardnesssoftness, taste, smell, fragility, internal structure, chewiness and general acceptability scores of the pastries were detected in the ranges of 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 3.40-7.60, 3.30-8.40 and 3.00-7.66, respectively. Considering the sensory properties of the samples, it was seen that the addition of 30 buckwheat flour was close to the control sample in terms of general acceptability. Considering the optimum chemical, physical, textural and sensory properties, it has been revealed that up to 50  gg Buckwheat flour can be used in the Fatayer formula.

 Bu çalışmada, Suriyede geleneksel olarak üretilen ve üst dolgu malzemesi olarak kahvaltılık Zahter karışımını içeren bir fırın ürünü olan Fatayerin karabuğday unu kullanımının bazı kalite özelliklerine etkisi araştırılmıştır. Fatayer fizikokimyasal, tekstürel ve duyusal kalite özellikleri üzerine farklı oranlarda karabuğday ununun etkisi incelenmiştir. Çalışmada karabuğday unu oranları  gg 0, 30, 50, 70 ve 100 5 farklı Fatayer çeşidi üretilmiştir. Kontrol olarak  100 gg buğday unu ile üretilen Fatayer hamuru kullanılmıştır. Fatayerlerde karabuğday oranı arttıkça nem oranı ve ağırlık kaybı sırasıyla 17.16dan  k.m. 14.74e ve  gg 26.61den 14.92ye düşerken, yağ oranı ise  k.m. 18.66dan 20.17ye artmıştır. Karabuğday unu oranının artması Fatayeryerlerde çap mm ve kalınlık mm değerlerini düşürmüştür. Karabuğday unu oranının artmasının sertlik, esneklik, sakızımsılık, çiğnenebilirlik ve elastikiyet gibi yapısal değerlerinde artışa, yapışkanlık değerlerinde ise azalmaya neden olduğu gözlemlenmiştir. Fatayerlerin görünüş, şekil, renk, sertlikyumuşaklık, tat, koku, kırılganlık, iç yapı, çiğnenebilirlik ve genel kabul edilebilirlik gibi duyusal puanları sırasıyla 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 40-7.60, 3.30-8.40 ve 3.00-7.66 aralıklarında tespit edilmiştir. Örneklerin.

Makale detayları

Influence of buckwheat flour on the quality characteristics of Fatayer (pastry with zahter mixture)

Yazarlar:

Ali Yıldırım | Zana Karaboğa

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.489-498

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306196

pISSN:

2587-1358

Buckwheat

Fatayer

Zahter pastry

qualityKarabuğday

Fatayer

Zahterli börek

Kalite

Sayı

Makale detayları

Yazarlar: Ali Yıldırım | Zana Karaboğa

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.489-498

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001306196

pISSN: 2587-1358

Sayı

Yazarlar:

Ali Yıldırım | Zana Karaboğa

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.489-498

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306196

pISSN:

2587-1358