Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.30, 2022 (SCI-Expanded)
© 2022This research aimed to determine the effects of different levels (6, 9%) of starch, wheat flour, wheat bran and whole grain flours (oat, barley, rye and wheat) on the textural and rheological properties of the mulberry leather (pestil). The highest hardness, consistency, cohesiveness and viscosity index values were determined in the mixture sample (an intermediate product in the pestil production) which containing starch, while the lowest values were determined in the samples containing wheat bran. Mixture samples containing both 6% and 9% wheat bran had generally the lowest elastic (G′) and viscous (G″) modulus values, while starch containing herle samples showed significantly higher modulus values compared to other flours. Changes in the rheological properties of the mixture samples were generally reflected in the pestil samples similarly. In general, hardness, cohesiveness and chewiness from Texture Profil Analyses (TPA) parameters of pestil samples increased with the increase of the amount of added starch, wheat bran and whole grain flours while adhesiveness decreased. With the increase in the flour level included in the formulation, the relaxation time value increased in the pestil samples containing starch and oat flour. While the breaking force values of all samples increased with the increase in the flour level added to the pestil formulations the extensibility values a general decrease occurred. In conclusion, because the flours used in the production of pestil have significant and different effects on the textural properties, while producing pestil with high fiber content using whole grain flours, it is possible to provide the desired textural properties by adjusting the addition level.