TY  - JOUR
T1  - LEBLEBİ UNU KULLANIMININ PUDİNGİN FİZİKOKİMYASAL, TEKSTÜREL, REOLOJİK VE DUYUSAL ÖZELLİKLERİNE ETKİSİ
TT  - EFFECT OF USING ROASTED CHICKPEA (LEBLEBI) FLOUR ON PHYSICOCHEMICAL, TEXTURAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF PUDDING
AU  - Emirmustafaoğlu, Ahmet
PY  - 2025
DA  - October
Y2  - 2025
DO  - 10.15237/gida.GD25064
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 809
EP  - 824
VL  - 50
IS  - 5
LA  - tr
AB  - Bu çalışmada leblebi unu ve buğday nişastasının 0:100 (L0), 25:75 (L25), 50:50 (L50), 75:25 (L75) ve 100:0 (L100) oranlarında kullanılmasıyla üretilen pudinglerin fizikokimyasal, tekstürel, reolojik ve duyusal özellikleri tespit edilmiştir. Pudingin besleyici ve fonksiyonel özelliklerinin iyileştirilmesi, nişasta kullanımının azaltılması amaçlanmıştır. Leblebi unu kullanımı renk değerlerinde artışa yol açarken pH, su tutma kapasitesi, viskozite, sıkılık ve iç yapışkanlık değerlerinde ise düşüşe neden olmuştur. L0’da %1.03 olan kül değeri L100’de %1.27’ye, protein değeri ise %4.56’dan %7.18’e çıkmıştır (P<0.05). Örneklerin Newtonyen olmayan davranışa sahip olduğu, L0 ve L25 örneklerinin viskoelastik sıvı, diğer örneklerin ise viskoelastik katı karakterde olduğu belirlenmiştir. Genel kabul edilebilirlik açısından en yüksek puanı 7.82 ile L0 almış ve onu 5.96 ile L25 takip etmiştir. Puding üretiminde %50’ye kadar leblebi unu kullanımının duyusal olarak kabul edilebilir olduğu sonucuna varılmıştır.
KW  - Puding
KW  - Sütlü tatlı
KW  - Leblebi
KW  - Leblebi unu
KW  - Leblebi tozu
KW  - Nohut unu
N2  - In this study, the physicochemical, textural, rheological, and sensory properties of puddings produced by using leblebi flour and wheat starch in the ratios of 0:100 (L0), 25:75 (L25), 50:50 (L50), 75:25 (L75), and 100:0 (L100) were determined. It was aimed to improve the nutritional and functional properties of pudding and reduce the use of starch. The use of leblebi flour increased color values, while decreased pH, water holding capacity, viscosity, hardness, and adhesiveness. The ash increased from 1.03% in L0 to 1.27% in L100, and the protein increased from 4.56% to 7.18% (P<0.05). It was determined that the samples had non-Newtonian behavior, L0 and L25 were viscoelastic liquids, and the others were viscoelastic solid characteristics. In terms of general acceptability, L0 obtained the highest score with 7.82, followed by L25 with 5.96. It was concluded that the use of up to 50% leblebi flour in pudding production was sensory acceptable.
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UR  - https://doi.org/10.15237/gida.GD25064
L1  - https://dergipark.org.tr/en/download/article-file/4878378
ER  -