Gluten-Free Biscuit Production with Leblebi Powder Addition: TOPSIS Application
DOI:
https://doi.org/10.24925/turjaf.v11i7.1200-1209.5832Keywords:
Celiac , Gluten Free Product , Leblebi , Chickpea , TOPSISAbstract
Chickpeas (Leblebi), one of our traditional snacks, stand out for their high nutritional value. Broken leblebi and leblebi powder are by-products of chickpea production. The use of these by-products, which have a low commercial value, in alternative foods increases their added value. In this study, leblebi powder/flour was replaced by gluten-free flour in five different ratios (0, 10, 20, 30, and 50%) and gluten-free biscuits were produced from the obtained mixtures. The physical (diameter, height, spread ratio color, etc.), chemical (protein, fat, ash, etc.), functional (total phenolic substance, total antioxidant capacity), textural and sensory properties of the biscuits were determined. In addition, the results of the sensory analysis of the samples were also evaluated using the multiple decision making method (TOPSIS). The analysis showed that the addition of leblebi powder/flour to gluten-free flour increased the protein, ash, total phenolic content and antioxidant capacity values of the samples. The degree of bloating of the biscuit samples decreased and the degree of spreading increased. In addition, the addition of leblebi powder/flour made the samples harder and the physical properties of the samples with 30% or more chickpea powder/flour were negatively affected. In the sensory evaluation, it was determined that the samples with the addition of 20% leblebi powder/flour had the closest general appreciation score to the control sample, and the sensory analysis data evaluated by multiple decision making method (TOPSIS) gave similar results. This study shows that leblebi powder/flour can be used as an alternative product in the production of gluten-free biscuits rich in protein and functional ingredients.
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