Determination of Some Physicochemical Properties and Evaluation of Sensory Acceptability of Bread Produced Using Ancestor Seed Kavılca (Triticum dicoccum L.)
DOI:
https://doi.org/10.24925/turjaf.v13i11.3249-3257.7930Keywords:
Kavılca wheat, Sensory analysis, Functional food, ancestor seed, structural propertiesAbstract
This study aims to evaluate the physical, structural and sensory properties of bread produced using the ancestral seed Kavılca (Triticum dicoccum L.) wheat. By the mounting global significance of concepts such as food safety, biodiversity and sustainability, there is an imperative for a re-evaluation of traditional agricultural systems and ancestral seeds in modern food production processes. Kavılca wheat, cultivated in the Ardahan region, is distinguished by its elevated nutritional value, resilience, and cultural significance. In the course of the research project, a comparison was made of breads produced with Kavılca and white flour. The comparison was made in terms of physical properties (baking loss, colour), structural properties (hardness, elasticity), and sensory properties (taste, odor, general acceptance). The results of the study demonstrated that Kavılca bread exhibited distinctive characteristics, including higher elasticity, pronounced crust browning, and a rich fatty acid profile. Furthermore, as the sensory property the overall acceptability of the Kavılca sample was notably higher than the refined wheat sample.The findings of this study indicate that Kavılca wheat may constitute a unique alternative in the production of functional foods and the development of gastronomic products. The study provides a scientifically based contribution to the discussion on the utilisation of traditional seeds in modern kitchens, while also offering an important framework for the protection of biodiversity and the promotion of local production.
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