Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours

Duygu Aslan Türker

Makale detayları

Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours

Yazarlar:

Duygu Aslan Türker

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.430-443

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328288

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 Composite flour refers to a blend of flours sourced from tubers, grains, legumes, oilseeds, vegetables, and fruits, utilized in the formulation of bakery, pastry, and complementary food products in addressing protein-energy malnutrition and micronutrient deficiencies, the inclusion of high-protein legume is essential. Hence, the objective of this research was to produce biscuits with enhanced physicochemical attributes and sensory properties using composite flours prepared with einkorn flour-based green, red, and yellow lentil flours. According to the obtained results, all lentil flours except red lentil flour significantly increased the WAC water absorption capacity value of einkorn flour-based composite flours p 0.05. Specifically, composite flour containing red lentil flour exhibited the highest foam capacity at 16.00, followed by samples formulated with yellow S2 and green lentil flour S1, and control C samples, respectively. The differences in composite flour formulations had a significant effect p 0.05 on the specific volume and spread ratio of biscuits. Specific volume measurements for control biscuits 1.70 cm3 g-1 were notably higher compared to the lower values recorded for composite biscuits 0.921.24 cm3 g-1. According to scanning electron microscope SEM results, the control biscuit exhibited a noticeably crumbly texture, unlike the other samples, which had a more cohesive starch-gluten composite network. Panelists showed a preference against biscuits containing all lentil flours together S4, as evidenced by lower scores in terms of color, odor, brittleness, and taste. Additionally, the results underscored the significance of the formulated products in enhancing dietary variety and addressing food fortification within low-income households.

 Composite flour refers to a blend of flours sourced from tubers, grains, legumes, oilseeds, vegetables, and fruits, utilized in the formulation of bakery, pastry, and complementary food products in addressing protein-energy malnutrition and micronutrient deficiencies, the inclusion of high-protein legume is essential. Hence, the objective of this research was to produce biscuits with enhanced physicochemical attributes and sensory properties using composite flours prepared with einkorn flour-based green, red, and yellow lentil flours. According to the obtained results, all lentil flours except red lentil flour significantly increased the WAC water absorption capacity value of einkorn flour-based composite flours p 0.05. Specifically, composite flour containing red lentil flour exhibited the highest foam capacity at 16.00, followed by samples formulated with yellow S2 and green lentil flour S1, and control C samples, respectively. The differences in composite flour formulations had a significant effect p 0.05 on the specific volume and spread ratio of biscuits. Specific volume measurements for control biscuits 1.70 cm3 g-1 were notably higher compared to the lower values recorded for composite biscuits 0.921.24 cm3 g-1. According to scanning electron microscope SEM results, the control biscuit exhibited a noticeably crumbly texture, unlike the other samples, which had a more cohesive starch-gluten composite network. Panelists showed a preference against biscuits containing all lentil flours together S4, as evidenced by lower scores in terms of color, odor, brittleness, and taste. Additionally, the results underscored the significance of the formulated products in enhancing dietary variety and addressing food fortification within low-income households.

 Composite flour refers to a blend of flours sourced from tubers, grains, legumes, oilseeds, vegetables, and fruits, utilized in the formulation of bakery, pastry, and complementary food products in addressing protein-energy malnutrition and micronutrient deficiencies, the inclusion of high-protein legume is essential. Hence, the objective of this research was to produce biscuits with enhanced physicochemical attributes and sensory properties using composite flours prepared with einkorn flour-based green, red, and yellow lentil flours. According to the obtained results, all lentil flours except red lentil flour significantly increased the WAC water absorption capacity value of einkorn flour-based composite flours p 0.05. Specifically, composite flour containing red lentil flour exhibited the highest foam capacity at 16.00, followed by samples formulated with yellow S2 and green lentil flour S1, and control C samples, respectively. The differences in composite flour formulations had a significant effect p 0.05 on the specific volume and spread ratio of biscuits. Specific volume measurements for control biscuits 1.70 cm3 g-1 were notably higher compared to the lower values recorded for composite biscuits 0.921.24 cm3 g-1. According to scanning electron microscope SEM results, the control biscuit exhibited a noticeably crumbly texture, unlike the other samples, which had a more cohesive starch-gluten composite network. Panelists showed a preference against biscuits containing all lentil flours together S4, as evidenced by lower scores in terms of color, odor, brittleness, and taste. Additionally, the results underscored the significance of the formulated products in enhancing dietary variety and addressing food fortification within low-income households.

 Kompozit un, fırıncılık, pastacılık ve tamamlayıcı gıda ürünlerinin formülasyonunda kullanılan yumru kökler, tahıllar, baklagiller, yağlı tohumlar, sebzeler ve meyvelerden elde edilen unların bir karışımını ifade eder. Yüksek protein içeriğine sahip baklagillerin kullanımı, protein-enerji yetersizliği ve mikrobesin eksikliklerinin iyileştirilmesinde hayati bir rol oynamaktadır. Bu nedenle, bu çalışmanın amacı, siyez unu bazlı yeşil, kırmızı ve sarımercimek unları ile hazırlanan kompozit unlarla daha iyi fizikokimyasal özelliklere ve duyusal kabul edilebilirliğe sahip bisküviler geliştirmektir. Elde edilen sonuçlara göre, kırmızı mercimek unu hariç tüm mercimek unları, siyez unu bazlı kompozit unların WAC su emme kapasitesi değerini önemli ölçüde artırdığı gözlenmiştir p 0.05. Özellikle, en yüksek köpük kapasitesi 16.00 ile kırmızı mercimek unu içeren kompozit unda kaydedilmiş ve onu sırasıyla sarımercimek unu S2 ve yeşil mercimek unu S1 ile hazırlanan unlar ile kontrol C örnekleri izlemiştir. Kompozit un formülasyonlarındaki farklılıklar bisküvilerin yayılma oranı ve özgül hacim değerlerini önemli p 0.05 ölçüde etkilemiştir. Kontrol bisküvileri için özgül hacim ölçümleri 1.70 cm3 g-1, kompozit bisküviler için kaydedilen daha düşük değerlerle 0.921.24 cm3 g-1 karşılaştırıldığında belirgin şekilde daha yüksek bulunmuştur. SEM analiz sonuçları, kontrol bisküvisinin, diğer numunelerde gözlemlenen daha bütünleşik nişasta-gluten ağına kıyasla, belirgin bir kırılgan dokuya sahip olduğunu ortaya koymaktadır. Panelistler, renk, koku, kırılganlık ve tat açısından daha düşük puanlarla ifade edilen, tüm mercimek unlarını içeren S4 bisküvileri daha az tercih etmiştir. Çalışmanın bulguları, geliştirilen ürünlerin düşük gelirli ailelerin beslenme çeşitliliğini artırmada ve gıdaların besin değerini zenginleştirmede önemli bir katkı sağladığını ortaya koymuştur.

Makale detayları

Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours

Yazarlar:

Duygu Aslan Türker

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.430-443

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328288

pISSN:

2587-1358

composite flour

einkorn

biscuit SEM microscopy

biscuit sensory attributeskompozit un

siyez unu

bisküvi SEM mikroskobu

bisküvi duyusal özellikleri

Sayı

Makale detayları

Yazarlar: Duygu Aslan Türker

Yayıncı: Harran University

Ana Başlıklar: Gıda Teknolojileri

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.430-443

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001328288

pISSN: 2587-1358

Sayı

Yazarlar:

Duygu Aslan Türker

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.430-443

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328288

pISSN:

2587-1358