EFFECT OF USING ROASTED CHICKPEA (LEBLEBI) FLOUR ON PHYSICOCHEMICAL, TEXTURAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF PUDDING

Öz

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.

Anahtar Kelimeler

• Pudding
• Milk dessert
• Roasted chickpea (leblebi)
• Roasted chickpea (leblebi) flour
• Roasted chickpea (leblebi) powder
• Chickpea flour

LEBLEBİ UNU KULLANIMININ PUDİNGİN FİZİKOKİMYASAL, TEKSTÜREL, REOLOJİK VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Öz

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.

Anahtar Kelimeler

• Puding
• Sütlü tatlı
• Leblebi
• Leblebi unu
• Leblebi tozu
• Nohut unu

Kaynakça

1. Aguilar-Raymundo, V. G., Vélez-Ruiz, J. F. (2018). Physicochemical and rheological properties of a dairy dessert, enriched with chickpea flour. Foods, 7(2), 25, doi: 10.3390/foods7020025.
2. Aksu, S., Alkan, D. (2024). Sensory evaluation of bread, rice pudding and cake incorporating germinated cereal and legume flour. Food and Health, 10(2), 138-148, doi: 10.3153/FH24013.
3. Aktaş, A., & Gölge, E. (2022). Mikroenkapsüle edilmiş propolis ekstraktının muz aromalı puding üretiminde kullanımı. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2), 587-604, doi: 10.21923/jesd.1067722
4. Alamprese, C., Mariotti, M. (2011). Effects of different milk substitutes on pasting, rheological and textural properties of puddings. LWT-Food Science and Technology, 44(10), 2019-2025, doi: 10.1016/j.lwt.2011.06.012.
5. Anonymous 2025. Türkomp ulusal gıda kompozisyon veri tabanı. https://turkomp.tarimorman.gov.tr/food-bugday-nisastasi-121.
6. Ares, G., Baixauli, R., Sanz, T., Varela, P., Salvador, A. (2009). New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability. LWT-Food Science and Technology, 42(3), 710-716, doi: 10.1016/j.lwt.2008.10.004.
7. Arslan, Ş., Duru, B. N., Berktaş, S., & Çam, M. Muz kabuğu tozu ve sorbitolün puding üretiminde kullanımı: D-optimal birleşik deneme tasarımı yaklaşımı. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 31(4), 1-11, doi: 10.5505/pajes.2024.67862
8. Ataman, Ç., Gül, H. (2020). Leblebi üretiminde yan ürün olarak açığa çıkan kırık leblebi ununun mufin kalitesi üzerine etkisi. Black Sea Journal of Agriculture, 3(4), 308-316.

9. Aydemir, O., Kurt, A. (2020). Farklı pastörizasyon koşullarının beyaz peynirin reolojik, tekstürel ve duyusal özelliklerine etkisi. Gıda, 45(6), 1083-1096, doi: 10.15237/gida.GD20101.
10. Aygün, B., Emirmustafaoğlu, A. (2025). Effect of pumpkin seed milk on physicochemical, textural, rheological, antioxidant, and sensory properties of pudding. Food Science & Nutrition, 13(8), e70806, doi: 10.1002/fsn3.70806
11. Chudy, S., Makowska, A., Tek, M. P., Bartkowiak, M. K. N. (2019). Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs. International Journal of Dairy Technology, 72(1), 82-88, doi: 10.1111/1471-0307.12562.
12. Cingöz, A., Güldane, M. (2023). Gluten-free biscuit production with leblebi powder addition: TOPSIS application. Turkish Journal of Agriculture - Food Science and Technology, 11(7): 1200-1209, doi: 10.24925/turjaf.v11i7.1200-1209.5832.
13. Coşkuner, Y., Karababa, E. (2004). Leblebi: a roasted chickpea product as a traditional Turkish snack food. Food Reviews International, 20(3), 257-274, doi: 10.1081/FRI-200029424.
14. Çakır, G. E., Emirmustafaoğlu, A. (2025). Effect of flaxseed mucilage on physicochemical and sensorial properties of chicken breast milk pudding (Tavukgöğsü). Journal of Food Processing and Preservation, 1, 1254341, doi: 10.1155/jfpp/1254341.
15. Çelik, İ., Işik, F., Yilmaz, Y. (2016). Effect of roasted yellow chickpea (leblebi) flour addition on chemical, rheological and sensory properties of boza. Journal of Food Processing and Preservation, 40(6), 1400-1406, doi: 10.1111/jfpp.12725.
16. Erem, F. (2023). Physicochemical, sensory, and bioactive properties of gluten-free puddings produced with aronia derivatives. Gıda, 48(2), 243-255, doi: 10.15237/ gida.GD22081.
17. Gupta, A. K., Jha, A. K., Singhal, S. (2021). Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding. Acta Alimentaria, 50(1), 22-32, doi: 10.1556/066.2020.00110.
18. Hayaloğlu, A. A., Özer, B. (2011). Peynir Biliminin Temelleri. Sidaş Medya Ltd, Şti., Türkiye.
19. Hendek Ertop, M., Atasoy, R., Akın, Ş. S. (2019). Evaluation of taro [Colocasia esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding. Journal of Food Processing and Preservation, 43(10), e14103, doi: 10.1111/jfpp.14103.
20. Irkin, R., Güldaş, M. (2011). Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties. Acta Agriculturae Slovenica, Eylül 2011, Slovenya.
21. Kahraman, G., Harsa, S., Casiraghi, M. C., Lucisano, M., Cappa, C. (2022). Impact of raw, roasted and dehulled chickpea flours on technological and nutritional characteristics of gluten-free bread. Foods, 11(2), 199. doi: 10.1016/j.lwt.2018.03.080.
22. Karimidastjerd, A., Gulsunoglu‐Konuskan, Z., Olum, E., Toker, O. S. (2024). Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks. Food Science & Nutrition, 12(3), 1779-1791, doi: 10.1002/fsn3.3872.
23. Keskin, M., Setlek, P., Demir, S. 2017. Use of color measurement systems in food science and agriculture. International Advanced Researches & Engineering Kongresi, 16–18 Kaısm 2017, Osmaniye, Türkiye.
24. Köksel, H., Sivri, D., Scanlon, M. G., Bushuk, W. (1998). Comparison of physical properties of raw and roasted chickpeas (leblebi). Food Research International, 31(9), 659-665, doi: 10.1016/S0963-9969(99)00042-3.
25. Lim, H. S., Narsimhan, G. (2006). Pasting and rheological behavior of soy protein-based pudding. LWT-Food Science and Technology, 39(4), 344-350, doi: 10.1016/j.lwt.2005.02.016.
26. Majzoobi, M., Ghiasi, F., Eskandari, M. H., Farahnaky, A. (2022). Roasted wheat germ: a natural plant product in development of nutritious milk pudding; physicochemical and nutritional properties. Foods, 11(12), 1815, doi: 10.3390/foods11121815.
27. Metin, M. Öztürk, G. F. (2017). Süt ve Mamülleri Analiz Yöntemleri. Ege Üniversitesi Mühendislik Fakültesi Yayınları, İzmir, Türkiye.
28. Moin, A., Ali, T. M., Hasnain, A. (2017). Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings. International Journal of Biological Macromolecules, 105, 843-851, doi: 10.1016/j.ijbiomac.2017.07.109.
29. Musialik, M., Kuzmicz, R., Pawłowski, T. S., & Litwinienko, G. (2009). Acidity of hydroxyl groups: an overlooked influence on antiradical properties of flavonoids. The Journal of Organic Chemistry, 74(7), 2699-2709. doi: 10.1021/jo802716v.
30. Öztürk, H. İ. (2022). Evaluation of physicochemical and sensorial properties in reconstituted ayran drinks from yogurt powders lyophilized under different vacuum pressures. GIDA, 47(4), 705-715, doi: 10.15237/ gida.GD22049.
31. Sağdıç, B. Y., Emirmustafaoglu, A. (2025). The effect of using wheat species on the quality and sensory properties of rice pudding. Latin American Applied Research, 55(1), 17-23, doi: 10.52292/j.laar.2025.3455.
32. Saleh, S. M. (2022). Evaluation of processing untraditional pudding formula wwith added chia seeds flour. Journal of Food and Dairy Sciences, 13(12), 187-192, doi: 10.21608/ jfds.2022.175087.1085.
33. Sattar, D. E. S., Ali, T. M., Hasnain, A. (2017). Effect of nongerminated and germinated legumes on antioxidant, functional, and sensory characteristics of rice puddings. Cereal Chemistry, 94(3), 417-423, doi: 10.1094/CCHEM-04-16-0103-R.
34. Sheikh, F., Hasani, M., Kiani, H., JavadAsadollahzadeh, M., Seyfi, J. (2023). Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome. Journal of Food Measurement and Characterization, 17(1), 63-74, doi: 10.1007/s11694-022-01582-0.
35. Şahin, M., Odabaş, E., Çakmak, H. (2022). Kırık leblebiden elde edilen unun glutensiz erişte üretiminde değerlendirilmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 26(2), 260-267, doi: 10.19113/sdufenbed.1053753.
36. Thaiudom, S., Pracham, S. (2018). The influence of rice protein content and mixed stabilizers on textural and rheological properties of jasmine rice pudding. Food Hydrocolloids, 76, 204-215, doi: 10.1016/j.foodhyd.2016.11.027.
37. Toeller, M., Buyken, A. E., Heitkamp, G., Cathelineau, G., Ferriss, B. (2001). Nutrient intakes as predictors of body weight in European people with type 1 diabetes. International Journal of Obesity, 25(12), 1815-1822, doi: 10.1038/sj.ijo.0801816.
38. Zheng, J., Wu, J., Dai, Y., Kan, J., Zhang, F. (2017). Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding. LWT-Food Science and Technology, 84, 364-369, doi: 10.1016/j.lwt.2017.05.051.