Enrichment of Regular and Gluten-Free Cookies with Composite Flour Produced Chestnut, Lupin and Pumpkin Flours

Year 2023, Volume: 13 Issue: 3, 1724 - 1737, 01.09.2023

Tekmile Cankurtaran Kömürcü , Nermin Bilgiçli

https://doi.org/10.21597/jist.1244653

Abstract

In this study, the composite flour obtained by mixing chestnut, lupine and pumpkin flours in equal proportions was used in gluten-free and regular cookie formulations to increase diversify and improve snack products. Composite flour was used as replaced with wheat flour in regular cookie and replaced with corn starch: rice flour mixture in gluten-free cookie at 12, 24, 36 and 48 ratios. Physical, chemical and sensory properties of cookies were evaluated. With increasing ratio of composite flour, L* value of cookies decreased, but a* and b* values increased in both cookie varieties. Spread ratio of regular cookie decreased with the use of 36-48% composite flour. The hardness of regular and gluten-free cookies increased at 12% and above composite flour usage ratios. With utilization of 48% composite flour in the cookie formulations, protein and antioxidant activity values increased 2.4 and 2.5 times for gluten-free samples, and increased 1.4 and 2.6 times for regular cookie samples compared to their controls. Ca, K, Mg, Mn and P content of both gluten-free and regular cookies increased at even the lowest usage ratio of composite flour. The highest general acceptability values were obtained in both cookie types with 12% usage ratio of composite flour.

Keywords

composite flour, cookie, gluten-free, snack

Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi

Abstract

Bu çalışmada, kestane (Castanea sativa), lüpen (Lupinus albus) ve balkabağı (Cucurbita moschata) unlarının eşit oranda birleştirilmesiyle elde edilen kompozit un atıştırmalık ürünleri çeşitlendirmek ve geliştirmek için glutenli ve glutensiz bisküvi formülasyonunda kullanılmıştır. Kompozit un glutenli bisküvilerde buğday unu ile, glutensiz bisküvilerde ise mısır nişastası:pirinç unu karışımı ile %12, 24, 36 ve 48 oranlarında yer değiştirilerek kullanılmış ve bisküviler fiziksel, kimyasal ve duyusal özellikler açısından değerlendirilmiştir. Artan oranda kompozit un kullanımı ile her iki bisküvi çeşidinde de L* değeri azalırken, a* ve b* değerleri artış göstermiştir. Glutenli bisküvilerin yayılma oranı %36-48 kompozit un kullanımı ile düşmüştür. %12 ve üzeri kompozit un kullanım oranlarında glutenli ve glutensiz bisküvilerin sertlikleri artmıştır. Kontrol bisküvi örnekleri ile karşılaştırıldığında, bisküvi formülasyonlarında %48 oranında kompozit un kullanımı ile protein ve antioksidan aktivite değerleri glutensiz örneklerde sırasıyla 2.4 ve 2.5 kat artış sağlarken, glutenli bisküvi örneklerinde sırasıyla 1.4 ve 2.6 kat artış göstermiştir. Kompozit unun en düşük kullanım oranı bile hem glutenli hem de glutensiz bisküvilerin Ca, K, Mg, Mn ve P miktarında artış sağlamıştır. Kompozit unun %12 kullanım oranı ile her iki bisküvi çeşidinde de en yüksek genel kabul edilebilirlik değerleri elde edilmiştir.

Keywords

kompozit un, bisküvi, glutensiz, atıştırmalık

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