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

Emine Nakilcioğlu Taş, Büşra Çakaloğlu, Semih Ötleş

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.

Keywords


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

Full Text:

PDF (Türkçe)


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

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services:



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 





Our Journals

Turkish Journal of Agriculture - Food Science and Technology

International Journal of Poultry - Ornamental Birds Science and Technology

Turkish Research Journal of Academic Social Science

Turkish Research Journal of Academic Technical Science

Turkish Research Journal of Academic Health and Medical Sciences

Our congresses

International Anatolian Agriculture, Food, Environment and Biology Congress (TARGID)

International Congress of the Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

Our Youtube Channel

TURAS TV

Our Books

Our Scientific Books

About Us

The Turkish Science and Technology Publishing (TURSTEP) is an online and open-access platform to publish recent research and articles of scholars worldwide. Founded in 2013 and based in Turkey, the TURSTEP as a platform for academics, educators, scholars, and students from Turkey and around the world, to connect with one another. The TURSTEP disseminates research that is proven or predicted to be of significant influence for the general public.

       

Contact Us

Please send all inquiries to the email:

teditor@agrifoodscience.com

Business Adress

Eğriköprü mh. Pilot Kaya İstektepe Cad. 9/1 BLOK Daire 7, 58050 Merkaz/Sivas, Turkey