Determination of various physical, structural properties and sensory acceptability of Hatay Kömbe cookies produced from Ancestral Seed Kavılca (Triticum dicoccum L.)

Yıl 2025, Cilt: 29 Sayı: 1, 177 - 190

Duygu Alp Baltakesmez , Samet Mısır

https://doi.org/10.29050/harranziraat.1572194

Öz

The objective of this study was to investigate the browning index, baking weight loss, texture, fatty acid composition and sensory properties of Hatay Kömbe cookies produced using ancient whole wheat flour Kavılca and white wheat flour. Kavılca, an ancient wheat variety cultivated for thousands of years in the Anatolian region of Turkey, is a substantial source of dietary fibre, contains comparatively low levels of gluten, while being abundant in essential nutrients such as B vitamins, zinc and magnesium. Hatay Kömbe, which has a geographical indication, is a type of sweet cookie that is baked after being shaped in traditionally produced wooden moulds. It is characterised by a distinctive spicy dough composition that pice mixture consists of powder cinnamon, allspice, clove, muscat, ginger, mahaleb and mastic gum. In this study, the physical, functional and nutritional properties of Hatay Kömbe cookies were significantly improved by using whole wheat Kavılca flour. The baking weight loss percentage was ascertained to be 10.34% for HKW and 34.08% for HKK, with no significant variance observed in these values over the storage period of two months. The browning index was determined to be 37.73 for HKW and 123.53 for HKK. The fracturability values of the products recorded as 47.72 for HKW and 48.97 for HKK. In comparison to HKW, HKK exhibited a softer texture and higher fracturability. The sensory characteristics of the production made with Kavılca flour founded to be highly regarded by experts, particularly in relation to its aroma and overall acceptability. Consequently, the utilisation of cookies fortified with ancient whole wheat flour has the potential to yield products that offer enhanced health benefits, particularly when incorporated into grain-based products such as Hatay Kömbe cookies, which is designated with a geographical indication.

Anahtar Kelimeler

Kavılca, Triticum dicoccum, Hatay Kömbe, Geographical Indications

Ata Tohumu Kavılca (Triticum dicoccum L.) ile üretilen kurabiyelerin çeşitli fiziksel, yapısal özellikleri ve duyusal kabul edilebilirliğinin belirlenmesi

Öz

Bu çalışmanın amacı, antik tam buğday unu Kavılca ve beyaz buğday unu kullanılarak üretilen Hatay Kömbe kurabiyelerinin esmerleşme indeksi, pişirme ağırlık kaybı, dokusu, yağ asidi bileşimi ve duyusal özelliklerini araştırmaktır. Türkiye'nin Anadolu bölgesinde binlerce yıldır yetiştirilen antik bir buğday çeşidi olan Kavılca, önemli bir diyet lifi kaynağıdır, nispeten düşük seviyelerde glüten içerirken, B vitaminleri, çinko ve magnezyum gibi temel besin maddeleri açısından zengindir. Coğrafi işareti bulunan Hatay Kömbe, geleneksel olarak üretilen ahşap kalıplarda şekillendirilerek pişirilen bir tür tatlı kurabiyedir. Toz tarçın, yenibahar, karanfil, misket, zencefil, mahlep ve sakızdan oluşan parça karışımı ile belirgin bir baharatlı hamur bileşimi ile karakterizedir. Bu çalışmada, tam buğday Kavılca unu kullanılarak Hatay Kömbe kurabiyelerinin fiziksel, fonksiyonel ve besinsel özellikleri önemli ölçüde iyileştirilmiştir. Pişirme ağırlık kaybı yüzdesi HKW için %10.34 ve HKK için %34.08 olarak belirlendi ve iki aylık depolama süresi boyunca bu değerlerde önemli bir değişiklik gözlenmedi. Esmerleşme indeksi HKW için 37.73 ve HKK için 123.53 olarak belirlendi. Ürünlerin kırılabilirlik değerleri HKW için 47.72 ve HKK için 48.97 olarak kaydedildi. HKK kurabiyeleri HKW kurabiyelerine kıyasla daha yumuşak bir doku ve daha yüksek kırılabilirlik sergiledi. Kavılca unu ile yapılan üretimin duyusal özellikleri, özellikle aroması ve genel kabul edilebilirliği açısından uzmanlar tarafından oldukça beğenildi. Sonuç olarak, eski tam buğday unu ile güçlendirilmiş kurabiyelerin kullanımı, özellikle coğrafi işaretle belirlenmiş Hatay Kömbe gibi tahıl bazlı ürünlere dahil edildiğinde, gelişmiş sağlık yararları sunan ürünler üretme potansiyeline sahiptir.

Anahtar Kelimeler

Kavılca, Triticum dicoccum, Hatay Kömbe, Coğrafi işaret

Kaynakça

• Aistara, G. A. (2018). Organic sovereignties: Struggles over farming in an age of free trade. University of Washington Press. https://doi.org/10.1515/9780295743127
• Arslan Unal, N., Ozkaya, B. (2025). Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats. Cereal Chemistry, 101,356–366. https://doi.org/10.1002/cche.10736
• Alvarenga, N. B., Cebola Lidon, F., Belga, E., Motrena, P., Guerreiro, S., & Carvalho, M. J. (2011). Characterization of gluten-free bread prepared from maize, rice and tapioca flours using the hydrocolloid seaweed agar-agar. Recent Research in Science and Technology, 3(8): 64-68
• Atak, M. (2017). Wheat and Wheat Landraces of Turkey. Journal of Agricultural Faculty of Mustafa Kemal University 22(2), 71-88.
• Aydar, E. F. (2022). Investigation of the functional properties and health effects of flour and bread prepared from Kavılca wheat grown in Kars and modern bread wheat. [Master’s thesis of İstanbul Technical University].
• Barham, E. (2003). Translating terroir: the global challenge of French AOC labeling. Journal of Rural Studies, 19(1), 127-138. https://doi.org/10.1016/s0743-0167(02)00052-9
• Bogaerts, L. (1990). Esters: performance oleochemicals for food and ındustrial usage, World Conference on Oleochemicals İnto the 21st Century, Kuala Lumpur, Malaysia, 8-12 October, 251-255.
• Chiş, M. S. Pop, A. Păucean, A. Socaci, S. A. Alexa, E. Man, S. M. Muste, S. (2020). Fatty acids, volatile and sensory profile of multigrain biscuits enriched with spent malt rootles. Molecules, 25(3), 442. https://doi.org/10.3390/molecules25030442
• Çelebi, Ş., Kaya, H., & Kaya, A. (2017). Effects of Omega-3 Fatty Acids on Human Health. Alinteri Journal of Agriculture Science, 32(2), 105-112. https://doi.org/10.28955/alinterizbd.319437
• Çetinkaya, A., & Gülbaz, G. (2022). Physicochemical and microbiological properties of Kavılca bulgur (A traditional cereal product of Turkey). Emirates Journal of Food and Agriculture, 34(11), 931-937. https://doi.org/10.9755/ejfa.2022.v34.i11.2971
• Checchinato, F., Finotto, V., Mauracher, C., & Rinaldi, C. (2024). Spreading the gains from geographical indications: A longitudinal study on the extension of the Prosecco GI. Journal of Rural Studies, 109, 103336. https://doi.org/10.1016/j.jrurstud.2024.103336
• Demir, H. (2020). Genotyping of Kavılca (Triticum dicoccum Schrank) plant of Kars region using SSR method (Publication No. 632739) [Doctoral dissertation, Kafkas University]. National Thesis Centre.
• Dhanavath, S., & Prasada Rao, U. J. S. (2017). An overview of nutritional and nutraceutical properties of Triticum dicoccum wheat and its health benefits. Journal of Food Science, 82(10), 2243-2250. https://doi.org/10.1111/1750-3841.13844
• Doğan, H., & Meral, R. (2016). The Use of Rheum ribes as a Functional Ingredient in Bicscuit Production. Journal of the Institute of Science and Technology, 6(4), 91-99. https://doi.org/0.21597/jist.2016624159
• Gilbaz, E. E. The Production Of Fatty Acid Esters By Enzymatic Esterification Of Corn Acid Oil. [Master thesis. Istanbul technic University] Istanbul, Turkey.
• Gökovalı, U. (2007). Coğrafi İşaretler Ve Ekonomik Etkileri: Türkiye Örneği, İktisadi ve İdari Bilimler Dergisi, 21(2), 142-160.
• Gül, H., Hayıt, F., Özer, B., Acun, S. (2021). Usage Of Red Beet Flour For Gluten Free Biscuit Production. Journal of Engineering Sciences and Design, 9(4), 1166-1173. https://doi.org/10.21923/jesd.922900
• Harris, W. S., Miller, M., Tighe, A. P., Davidson, M. H., Schaefer, E. J. (2008). Omega-3 fatty acids and coronary heart disease risk: clinical and mechanistic perspectives. Atherosclerosis, 197(1),12-24. https://doi.org/10.1016/j.atherosclerosis.2007.11.008
• Hidalgo, A., Šaponjac, V. T., Ćetković,G., Šeregelj, V., Čanadanović Brunet, J., Chiosa, D., Brandolini, A. J. (2019). Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley. LWT, Food Science and Technology 114, https://doi.org/10.1016/j.lwt.2019.108423
• İflazoğlu, N., & Aksoy, M. (2024). Exploring Iconic Foods of Hatay Cuisine as a Cultural Identity. Journal of Tourism & Gastronomy Studies, 11(4), 3262–3279. https://doi.org/10.21325/jotags.2023.1341
• Karaoğul E., Alma M., H. (2019). Solvent-free microwave and hydro-distillation extraction of essential oils from the sawdust of pines: Correlation with heat-map. BioResources, 14 (4):8229-8240. https://doi.org/10.15376/biores.14.4.8229-8240
• Kaur, N., Chugh, V., & Gupta, A. K. (2014). Essential fatty acids as functional components of foods-a review. Journal of food science and technology, 51, 2289-2303. https://doi.org/10.1007/s13197-012-0677-0
• Kola, O. Gökalp, S. Parıldı, E. Özkul, N. Akkaya, M.R. Çetin, A.E. (2023). Fatty acids, triglycerides, tocol, and sterol contents of oils of some Moringa seed varieties. Rivista Italiana delle Sostanze Grasse, 100(2) 117-124.
• Kola, O., Duran, H., Ozer, M., & Fenercioglu, H. (2015). Fatty acid profile determination of cold pressed oil of some nut fruits. Rivista Italiana delle sostanze grasse, 92, 107-111.
• Krupa-Kozak, U., Drabińska, N., Rosell, C. M., Piłat, B., Starowicz, M., Jeliński, T., & Szmatowicz, B. (2020). High-quality gluten-free sponge cakes without sucrose: Inulin-type fructans as sugar alternatives. Foods, 9(12), 1735. https://doi.org/10.3390/foods9121735
• Starowicz Małgorzata & Henryk Zieliński (2019): How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? Food Reviews International, https://doi.//10.1080/87559129.2019.1600538
• Maria, Speck. (2011). Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More [A Cookbook]. Ten Speed Press.
• Martínez, M. M., Román, L., Gómez, M. (2018). Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust. Food Chemistry, 239, 295-303. http://dx.doi.org/10.1016/j.foodchem.2017.06.122
• Mısır, S. & Alp Baltakesmez, D. (2024). Determination of the Textural and Sensory Properties of The Noodles Produced by Using Different Ratios of Kavilca (Triticumdicoccum L.) Flour. M. Spaho. and Ş. Burak. (Editörs), 3rd International Paris Congress on Agriculture &Animal Husbandry (79-87). International Paris Congresses. https://www.iksadparis.org/_files/ugd/614b1f_6925dd060de144f18c0a90be66343960.pdf
• Mısır, S., Koç, B. (2023). Determining the Slow Food Perception Level of the People Living in Cittaslow Cities. Turkish Journal of Agriculture-Food Science and Technology, 11(1), 51-58. https://doi.org/10.24925/turjaf.v11i1.51-58.5490
• Mohibbullah, M., Amin, A., Talha, M. A., Baten, M. A., Rana, M. M., Sabuz, A. A., ... & Choi, J. S. (2023). Physicochemical and nutritional characteristics of cookies prepared with untapped seaweed ulva intestinalis: An approach to value addition as a functional food. Foods, 12(1), 205. https://doi.org/10.3390/foods12010205
• Mondal, A., Datta, A. K. (2008). Bread baking–A review. Journal of food engineering, 86(4), 465-474. https://doi.org/10.1016/j.jfoodeng.2007.11.014
• Özgören, E., Işık, F. (2023). Some Quality Properties of Tulumba Desserts Produced from Ancient Wheat Varieties [Dinkel (Triticum Spelta), Einkorn (Triticum Monococcum) and Kavılca (Triticum Dicoccum)]. Food and Health, 9(2), 148-159. https://doi.org/10.3153/FH23014
• Paucean, A., Moldovan, O. P., Mureșan, V., Socaci, S. A., Dulf, F. V., Alexa, E., Muste, S. (2018). Folic Acid, Minerals, Amino-Acids, Fatty Acids and Volatile Compounds of Green and Red Lentils. Folic Acid Content Optimization in Wheat-Lentils Composite Flours. Chemistry Central Journal, 12, 1-9. https://doi.org/10.1186/s13065-018-0456-8
• Purlis, E., & Salvadori, V.O. (2009). Bread Baking as a Moving Boundary Problem. Part 1: Mathematical Modelling. Journal of food engineering, 91(3), 428-433. https://doi.org/10.1016/j.jfoodeng.2008.09.037 Ray, J. (2012). Sowing The Seed Underground. Southern Spaces. https://doi.org/10.18737/m7488k
• Saka, İ., Özkaya, H., Özkaya, B. (2020). Potential Utilization of Bulgur Bran as a Source of Dietary Fiber in Cookies. Cereal Chemistry, 97, 930–939. https://doi.org/10.1002/cche.10315
• Schmitz, S., Barrios, R., Dempewolf, H., Guarino, L., Lusty, C., & Muir, J. (2023). Crop Diversity, Its Conservation and Use for Better Food Systems. Science and Innovations for Food Systems Transformation, 545–552. https://doi.org/10.1007/978-3-031-15703-5_29.
• Shiva, V. (2022). Terra Mater: Reivindicación Del Principio Femenino. Estudios Digital, 48, 93–100. https://doi.org/10.31050/re.vi48.38364
• Silav-Tuzlu, G., Tacer-Caba, Z. (2021). Influence Of Chia Seed, Buckwheat and Chestnut Flour Addition on The Overall Quality and Shelf Life of The Gluten-Free Biscuits. Food Technology and Biotechnology, 59(4), 463-474. https://doi.org/10.17113/ftb.59.04.21.7204
• Türk Patent ve Marka Kurulu, (2024). Geographical Indications Platform. Access Address: https://ci.turkpatent.gov.tr/cografi-isaretler/detay/2485 . 2024, September 11.
• Tüter H. (2019). Production of Functional Gluten Free Biscuits by Using Chia (Salvia Hispanica) Seeds and Determination of Quality Characteristics. [Master thesis. Manisa Celal Bayar University] ProQuest Dissertations and Theses Global.
• Yüksel, F. (2019). The Effect of Addition of Agar and Cellulose Gums on the Rheological and Textural Properties of Kavilca (Triticum Spelta L.) Flour and Bread. Journal of the Institute of Science and Technology, 9(2), 855-861. https://doi.org/10.21597/jist.441336