Akademik Veri Yönetim Sistemi
Quality Assurance And Safety Of Crops & Foods, cilt.12, ss.67-75, 2020 (SCI-Expanded)
This research aimed to determine the effects of the structural
ingredients (starch, wheat flour, wheat bran and whole grain flours from
oat, barley, rye and wheat) on the physical, chemical and sensorial
properties of the mulberry pestil. Effects of structural ingredients and
their levels were statistically significant on colour values, total dry
matter, ash, pH and titratable acidity, total soluble solids, total
phenolic content and sensorial evaluation results (P < 0.01) of
pestil samples. The characteristics of mulberry pestils ranged from 7.26
to 8.53 brix for total soluble solids, 90.23-92.67% total dry matter,
2.09-3.23% ash (in dry weight), 5.67-5.81 pH, 0.40-0.73% titratable
acidity. The highest total phenolic contents were determined in samples
containing whole oat flour and whole barley flour, while the lowest
values were determined in samples containing starch. The L* values of
the pestil samples increased with increasing barley flour and starch
content whereas L* values decreased in the pestil samples containing
wheat flour, whole rye flour, whole wheat flour, whole oat flour and
wheat bran. The highest a* and b* values were measured in samples
containing 9% level of starch, and the lowest a* and b* colour values
were determined in samples containing 9% level of wheat bran. According
to the sensorial evaluation results, the pestil samples produced with
oat flour were generally more appreciated by panelists.