TY  - JOUR
TT  - The use of hazelnut testa in bakery products
AU  - Güner, Kadir Gürbüz
AU  - Duraklı Velioğlu, Serap
AU  - Velioğlu, Hasan Murat
AU  - Çelikyurt, Gülnaz
PY  - 2017
DA  - October
Y2  - 2017
JF  - Tekirdağ Ziraat Fakültesi Dergisi
JO  - JOTAF
PB  - Tekirdağ Namık Kemal Üniversitesi
WT  - DergiPark
SN  - 1302-7050
SP  - 127
EP  - 139
VL  - 14
IS  - 3
KW  - Fındık kepeği
KW  - fırıncılık
KW  - ekmek
KW  - kek
KW  - kurabiye
N2  - Hazelnut testa is the thin brown perisperm which wrapsthe hazelnut kernels, and obtained as a by-product after the roasting processof hazelnut. It has good antioxidant and dietary fiber properties. Hence, thepresent study was carried out to utilize hazelnut testa in the production ofbread, cookie and cake, and evaluate some physicochemical and sensorialproperties of the samples enrichedwith hazelnut testa. The wheat flour samples substituted with hazelnut testa atlevels of 4, 6, 8 and 10 % were used in product recipes. The rheologicalproperties of flour mixes were evaluated using extensograph and farinographmeasurements. Increased amounts of testa resulted to higher water absorption(61.8 to 67.1%), development time (4.3 to 10.7 min) and stability (8.2 to 17.2min) values of flour. Total phenolic content of hazelnut testa was determinedto be 209.750 mg GAE/ g dry matter. Bread, cookie and cake samples producedusing flour containing 10% testa were determined to contain 19.427, 9.777 and13.126 mg GAE/ g dry matter, respectively. Cookies prepared with flourcontaining 8% testa had the highest scores for color, smell and taste (P < 0.05) where the panelists likedall breads and cakes according to overall acceptability equally (P > 0.05). Consequently, theuse of flour mixes enriched with hazelnut testa couldbe an effective way to put functional bakery products in the food market.
CR  - Gawlik-Dziki, U., M. Świeca, D. Dziki, B. Baraniak, J. Tomiło, J. Czyż, 2013. Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry, 138 (2-3), 1621–1628.
UR  - https://dergipark.org.tr/tr/pub/jotaf/issue//290990
L1  - https://dergipark.org.tr/tr/download/article-file/347748
ER  -