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

Duygu Alp Baltakesmez; Samet Mısır

Article Details

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

Authors:

Duygu Alp Baltakesmez | Samet Mısır

Publisher:

Harran University

Main Topics:

Gıda Teknolojileri | Hububat Teknolojisi

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.177-190

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342517

pISSN:

2587-1358

Keywords:

Abstract:

 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.

 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.

 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.

 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. Türkiyenin 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.

Article Details

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

Authors:

Duygu Alp Baltakesmez | Samet Mısır

Publisher:

Harran University

Main Topics:

Gıda Teknolojileri | Hububat Teknolojisi

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.177-190

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342517

pISSN:

2587-1358

Kavılca

Triticum dicoccum

Hatay Kömbe

Geographical IndicationsKavılca

Triticum dicoccum

Hatay Kömbe

Coğrafi işaret

Issues

Article Details

Authors: Duygu Alp Baltakesmez | Samet Mısır

Publisher: Harran University

Main Topics: Gıda Teknolojileri | Hububat Teknolojisi

Journal: Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.177-190

Document Type: Article

Publication Date: 3/2025

Document Language: English

Document ID (Org No.): 2001342517

pISSN: 2587-1358

Issues

Authors:

Duygu Alp Baltakesmez | Samet Mısır

Publisher:

Harran University

Main Topics:

Gıda Teknolojileri | Hububat Teknolojisi

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.177-190

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342517

pISSN:

2587-1358