Evaluation of hemp seed flour in functional gluten-free biscuits production

Abstract

Hemp has a high nutritional value, so it is a functional raw material. It is rich in protein, dietary fiber, mineral substances and essential fatty acids and does not contain gluten. In this study, it is aimed to diversify the celiac diet by using hemp seed flour (HSF). For this purpose, different biscuit samples were produced by adding 25%, 50%, 75% and 100% HSF to the gluten-free flour formulation with the displacement principle. In the biscuits formulation, wheat flour was used for control group 1 and gluten-free flour mixture was used for control group 2. The physical, chemical, sensory and textural properties of the produced samples were evaluated. As a result of the study, it was determined that the nutritional values of dietary fiber, protein, fat, antioxidant and phenolic substances in biscuit samples increased with the addition of HSF. It was determined that the physical properties changed positively, and the sensory property scores decreased especially after the 50% HSF addition rate. It is known that sensory parameters as well as chemical parameters are important quality criteria in food consumption. It has been concluded that biscuits with functional properties with a high consumer appreciation can be produced with the use of HSF for a maximum of 50% for the production of gluten-free biscuits.

Keywords

• Antioxidant
• functional food
• glüten-free

Project Number

FHD-2022-923

Fonksiyonel Glutensiz Bisküvi Üretiminde Kenevir Tohum Ununun Değerlendirilmesi

Abstract

Kenevir, besin değerleriyle fonksiyonel hammadde özelliğindedir. Protein, diyet lif, mineral madde ve esansiyel yağ asitlerince zengindir ve glüten içermemektedir. Bu çalışmada, kenevir tohum unu (KTU) kullanılarak çölyak diyetininin çeşitlendirilmesi amaçlanmıştır. Bu amaca yönelik glütensiz un formülasyonuna %25, %50, %75 ve %100 oranlarında KTU yer değiştirme prensibi ile ilave edilerek farklı bisküvi örnekleri üretilmiştir. Kontrol 1, buğday unu ile üretilen bisküviler; kontrol 2, glütensiz un formülasyonu ile üretilen bisküvilerdir. Üretilen örneklerin fiziksel kimyasal, duyusal ve tekstürel özellikleri incelenerek değerlendirilmiştir. Çalışmada yapılan analizler sonucunda, bisküvi örneklerinde besinsel değerlerden diyet lif, protein, yağ, antioksidan ve fenolik maddelerin KTU ilavesi ile arttığı belirlenmiştir. Fiziksel özelliklerden çap, kalınlık ve yayılma oranlarının önemli oranda iyileştiği, duyusal özellik puanlarının özellikle %50 KTU ilave oranından sonra önemli oranda düştüğü tespit edilmiştir. Glütensiz bisküvi üretimi için en fazla %50 oranında KTU kullanımıyla tüketici beğenilirliği yüksek, fonksiyonel özelliklere sahip bisküvi üretilebileceği sonucuna varılmıştır.

Keywords

• Antioksidan
• fonksiyonel gıda
• glutensiz

Supporting Institution

Yozgat Bozok Üniversitesi

Project Number

FHD-2022-923

Thanks

Bu çalışma FHD-2022-923 nolu Proje ile Yozgat Bozok Üniversitesi Bilimsel Araştırmalar Projesi Birimi tarafından desteklenmiştir

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