Development of vegan cookies using composite flour and determination of their principal quality characteristics

Abstract

The aim of this study was to investigate and optimise the quality characteristics of cookies that can be consumed by vegans and individuals of all age groups. The study was designed by using the Response Surface Method, in which oil mixture (A) and bean flour (B) were selected as independent variables. The maximum and minimum ranges of these variables were determined as 10.0-25.0% for A and 0.0-100.0% for B. Variable A was a 1:1 mixture of olive oil and sunflower oil. Oat flakes and whole wheat flour in a 1.0:1.5 ratio were used in formulations with a variable B of less than 100 g. The effects of oil mixture and composite flour of beans, oat flakes and whole wheat on physical and sensory properties of cookies were investigated. As a result of the experimental design, the optimum production conditions were determined as 25.0 g oil mixture and 24.0 g bean flour. In these production conditions, water activity value was 0.50, diameter value was 4.50, thickness value was 0.65, L* value was 52.00, overall acceptability value was 4.00 and affordability value was 4.00. The desirability value of the optimised cookie was determined as 80%. With this study, a cookie formulation completely free of animal products was developed for individuals of all age groups who have both vegan diet preference and healthy eating awareness.

Keywords

• vegan
• cookie
• principal quality characteristics
• response surface method

Kompozit un kullanılarak vegan bisküvilerin geliştirilmesi ve bunların temel kalite özelliklerinin belirlenmesi

Öz

Bu çalışmanın amacı, vegan ve her yaş grubundan bireylerin tüketebileceği bisküvilerin kalite özelliklerini incelemek ve optimize etmektir. Çalışma, Tepki Yüzey Yöntemi kullanılarak tasarlanmış ve bağımsız değişken olarak yağ karışımı (A) ve beyaz fasulye unu (B) seçilmiştir. Bu değişkenlerin maksimum ve minimum aralıkları A için %10.0-25.0 ve B için %0.0-100.0 olarak belirlenmiştir. A değişkeni 1:1 oranında zeytinyağı ve ayçiçek yağı karışımıdır. B değişkeninin 100 gramdan az olan formülasyonlarında 1.0:1.5 oranında yulaf gevreği ve tam buğday unu karışımı kullanılmıştır. Yağ karışımı ve fasulye, yulaf gevreği ve tam buğdaydan oluşan kompozit ununun bisküvilerin fiziksel ve duyusal özellikler üzerindeki etkileri araştırılmıştır. Deneysel tasarım sonucunda, en uygun üretim koşulları 25.0 g yağ karışımı ve 24.0 g fasulye unu olarak belirlenmiştir. Bu üretim koşullarında su aktivitesi değeri 0.50, çap değeri 4.50, kalınlık değeri 0.65, L* değeri 52.00, genel kabul edilebilirlik değeri 4.00 ve satın alınabilirlik değeri 4.00 olarak belirlenmiştir. Optimize edilen bisküvinin arzu edilebilirlik değeri ise %80 olarak belirlenmiştir. Bu çalışma ile, hem vegan beslenme tercihine sahip hem de sağlıklı beslenme bilinci taşıyan her yaş grubundan bireyler için tamamen hayvansal ürünlerden arındırılmış bir bisküvi formülasyonu geliştirilmiştir.

Anahtar Kelimeler

• vegan
• kurabiye
• temel kalite özellikleri
• tepki yüzey yöntemi

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