The Determination of Some Physical, Chemical and Sensory Properties of Pestil Containing Carob Flour at Different Ratio

Authors

  • Emine Nakilcioğlu Taş Ege University, The Faculty of Engineering, Food Engineering Department
  • Büşra Çakaloğlu Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir
  • Semih Ötleş Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

DOI:

https://doi.org/10.24925/turjaf.v6i8.945-952.1445

Keywords:

Mulberry pestil, Date pestil, Carob flour, Protein, Functional food

Abstract

Pestil; is a traditional food with high vitamin and mineral content, which can be obtained from many fruit species such as mulberry, grape, apricot and plum and generally consumed in winter months in Turkey In this study, it is aimed to increase the protein content and thus the functionality of the traditional product which will be obtained as a result of replacing wheat starch used in pestil production with carob flour at different ratios. For this, mulberry and date pestils are produced by substituting carob flour at 25% - 50% - 75% ratios. The chemical compositions of pestils (moisture, ash, oil, protein, total carbohydrates), energy values, the thickness value, pH, titration acidity, HMF content, colour characteristics (L*, a*, b*), mineral content (Ca, Fe, K, Mg, Na, Zn, P), sensory analyses were carried out and the nutritional characteristics of the products were determined and the results of the analyses were evaluated statistically using one way ANOVA. As a result of the study, it was determined that pestils substituted with carob flour showed a significant increase in macro nutrients and this leads to increase at nutritive value. It was also determined that, mulberry and palm pestils, with 25% of locust bean flour substitutes are the most popular pestil samples when their sensory color, appearance and taste-odor properties are evaluated.

Published

19.08.2018

How to Cite

Nakilcioğlu Taş, E., Çakaloğlu, B., & Ötleş, S. (2018). The Determination of Some Physical, Chemical and Sensory Properties of Pestil Containing Carob Flour at Different Ratio. Turkish Journal of Agriculture - Food Science and Technology, 6(8), 945–952. https://doi.org/10.24925/turjaf.v6i8.945-952.1445

Issue

Section

Research Paper