Enrichment of Regular and Gluten-Free Cookies with Composite Flour Produced Chestnut, Lupin and Pumpkin Flours

Tekmile Cankurtaran Kömürcü; Nermin Bilgiçli

Article Details

Enrichment of Regular and Gluten-Free Cookies with Composite Flour Produced Chestnut, Lupin and Pumpkin Flours

Authors:

Tekmile Cankurtaran Kömürcü | Nermin Bilgiçli

Publisher:

Igdir University

Main Topics:

Gıda Mühendisliği

Journal:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.13 Issue 3, pp.1724-1737

Document Type:

Article

Publication Date:

1/2023

Document Language:

Turkish

Document ID (Org No.):

2001296824

pISSN:

2536-4618

Keywords:

Abstract:

 In this study, the composite flour obtained by mixing chestnut, lupine and pumpkin flours in equal proportions was used in gluten-free and regular cookie formulations to increase diversify and improve snack products. Composite flour was used as replaced with wheat flour in regular cookie and replaced with corn starch: rice flour mixture in gluten-free cookie at 12, 24, 36 and 48 ratios. Physical, chemical and sensory properties of cookies were evaluated. With increasing ratio of composite flour, L value of cookies decreased, but a and b values increased in both cookie varieties. Spread ratio of regular cookie decreased with the use of 36-48 composite flour. The hardness of regular and gluten-free cookies increased at 12 and above composite flour usage ratios. With utilization of 48 composite flour in the cookie formulations, protein and antioxidant activity values increased 2.4 and 2.5 times for gluten-free samples, and increased 1.4 and 2.6 times for regular cookie samples compared to their controls. Ca, K, Mg, Mn and P content of both gluten-free and regular cookies increased at even the lowest usage ratio of composite flour. The highest general acceptability values were obtained in both cookie types with 12 usage ratio of composite flour.

 In this study, the composite flour obtained by mixing chestnut, lupine and pumpkin flours in equal proportions was used in gluten-free and regular cookie formulations to increase diversify and improve snack products. Composite flour was used as replaced with wheat flour in regular cookie and replaced with corn starch: rice flour mixture in gluten-free cookie at 12, 24, 36 and 48 ratios. Physical, chemical and sensory properties of cookies were evaluated. With increasing ratio of composite flour, L value of cookies decreased, but a and b values increased in both cookie varieties. Spread ratio of regular cookie decreased with the use of 36-48 composite flour. The hardness of regular and gluten-free cookies increased at 12 and above composite flour usage ratios. With utilization of 48 composite flour in the cookie formulations, protein and antioxidant activity values increased 2.4 and 2.5 times for gluten-free samples, and increased 1.4 and 2.6 times for regular cookie samples compared to their controls. Ca, K, Mg, Mn and P content of both gluten-free and regular cookies increased at even the lowest usage ratio of composite flour. The highest general acceptability values were obtained in both cookie types with 12 usage ratio of composite flour.

 In this study, the composite flour obtained by mixing chestnut, lupine and pumpkin flours in equal proportions was used in gluten-free and regular cookie formulations to increase diversify and improve snack products. Composite flour was used as replaced with wheat flour in regular cookie and replaced with corn starch: rice flour mixture in gluten-free cookie at 12, 24, 36 and 48 ratios. Physical, chemical and sensory properties of cookies were evaluated. With increasing ratio of composite flour, L value of cookies decreased, but a and b values increased in both cookie varieties. Spread ratio of regular cookie decreased with the use of 36-48 composite flour. The hardness of regular and gluten-free cookies increased at 12 and above composite flour usage ratios. With utilization of 48 composite flour in the cookie formulations, protein and antioxidant activity values increased 2.4 and 2.5 times for gluten-free samples, and increased 1.4 and 2.6 times for regular cookie samples compared to their controls. Ca, K, Mg, Mn and P content of both gluten-free and regular cookies increased at even the lowest usage ratio of composite flour. The highest general acceptability values were obtained in both cookie types with 12 usage ratio of composite flour.

 Bu çalışmada, kestane Castanea sativa, lüpen Lupinus albus ve balkabağı Cucurbita moschata unlarının eşit oranda birleştirilmesiyle elde edilen kompozit un atıştırmalık ürünleri çeşitlendirmek ve geliştirmek için glutenli ve glutensiz bisküvi formülasyonunda kullanılmıştır. Kompozit un glutenli bisküvilerde buğday unu ile, glutensiz bisküvilerde ise mısır nişastası:pirinç unu karışımı ile 12, 24, 36 ve 48 oranlarında yer değiştirilerek kullanılmış ve bisküviler fiziksel, kimyasal ve duyusal özellikler açısından değerlendirilmiştir. Artan oranda kompozit un kullanımı ile her iki bisküvi çeşidinde de L değeri azalırken, a ve b değerleri artış göstermiştir. Glutenli bisküvilerin yayılma oranı 36-48 kompozit un kullanımı ile düşmüştür. 12 ve üzeri kompozit un kullanım oranlarında glutenli ve glutensiz bisküvilerin sertlikleri artmıştır. Kontrol bisküvi örnekleri ile karşılaştırıldığında, bisküvi formülasyonlarında 48 oranında kompozit un kullanımı ile protein ve antioksidan aktivite değerleri glutensiz örneklerde sırasıyla 2.4 ve 2.5 kat artış sağlarken, glutenli bisküvi örneklerinde sırasıyla 1.4 ve 2.6 kat artış göstermiştir. Kompozit unun en düşük kullanım oranı bile hem glutenli hem de glutensiz bisküvilerin Ca, K, Mg, Mn ve P miktarında artış sağlamıştır. Kompozit unun 12 kullanım oranı ile her iki bisküvi çeşidinde de en yüksek genel kabul edilebilirlik değerleri elde edilmiştir.

Article Details

Enrichment of Regular and Gluten-Free Cookies with Composite Flour Produced Chestnut, Lupin and Pumpkin Flours

Authors:

Tekmile Cankurtaran Kömürcü | Nermin Bilgiçli

Publisher:

Igdir University

Main Topics:

Gıda Mühendisliği

Journal:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.13 Issue 3, pp.1724-1737

Document Type:

Article

Publication Date:

1/2023

Document Language:

Turkish

Document ID (Org No.):

2001296824

pISSN:

2536-4618

composite flour

cookie

gluten-free

snackkompozit un

bisküvi

glutensiz

atıştırmalık

Issues

Article Details

Authors: Tekmile Cankurtaran Kömürcü | Nermin Bilgiçli

Publisher: Igdir University

Main Topics: Gıda Mühendisliği

Journal: Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.13 Issue 3, pp.1724-1737

Document Type: Article

Publication Date: 1/2023

Document Language: Turkish

Document ID (Org No.): 2001296824

pISSN: 2536-4618

Issues

Authors:

Tekmile Cankurtaran Kömürcü | Nermin Bilgiçli

Publisher:

Igdir University

Main Topics:

Gıda Mühendisliği

Journal:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.13 Issue 3, pp.1724-1737

Document Type:

Article

Publication Date:

1/2023

Document Language:

Turkish

Document ID (Org No.):

2001296824

pISSN:

2536-4618