Use of Barley and Wheat Kavurga Flours in Lokma Production and Determination of Some Characteristic Properties

In this study, the effects of barley and wheat kavurgaflours on some physical,chemical and sensory properties were investigated. For this purpose, 5%, 10% and 20% of wheat kavurgaflour (KB), barley kavurga flour (KA) and 50% barley kavurga flour + 50% wheatkavurga flour (KAB) were used as substitutes for the flour used in desserts and the results were compared with the control sample. It was determined that KA additive increases the specific volume more than other additives and 20% substitution rate decreases the specific volume compared to the control sample (p <0.05). Total lipid values were found to be significantly higher in 10% and 20% substitution rates compared to the control sample. According to the results of mineral analysisphosphorus content was found to be 1127.8 µg / g with 20% substitution rate (p <0.05). The lowest scores in sensory evaluation were 20% substitution. whereas the contribution of KA in color, odor and fragility was lower than in other additive types (p <0.05).

Lokma Üretiminde Arpa ve Buðday Kavurga Unlarýnýn Kullanýmý ve Bazý Karakteristik Özelliklerinin Belirlenmesi

Bu çalýþmada, lokma tatlýsý yapýmýnda arpa ve buðday kavurgasý unlarý kullanýlarak bazý fiziksel, kimyasal ve duyusal özelliklerine etkisi araþtýrýlmýþtýr. Bu amaçla tatlýlarda kullanýlan una ikame olarak %5, %10 ve %20 oranlarýnda kavurga buðday (KB), kavurga arpa (KA) ve %50 kavurga arpa+%50 kavurga buðday (KAB) unlarý kullanýlmýþ ve sonuçlar kontrol örneðiyle karþýlaþtýrýlmýþtýr. KA katkýsýnýn tatlýlarda spesifik hacmi diðer katkýlara göre daha fazla arttýrdýðý ve tüm katkýlarda %20 ikame oranýnýn kontrol örneðine göre spesifik hacmi düþürdüðü belirlenmiþtir (p<0.05). Yað deðerleri %10 ve %20 ikame oranlarýnda kontrol örneðine göre belirgin þekilde yüksek bulunmuþ, mineral madde analiz sonuçlarýna göre ise fosfor miktarý en yüksek1127.8 µg/g %20 ikame oranýnda tespit edilmiþtir (p<0.05). Duyusal deðerlendirmede en düþük puanlamalarý %20 ikame oranlarý alýrken,renk, koku ve kýrýlganlýkta KA katkýsý diðer katký çeþitlerine göre daha düþük puan almýþtýr (p<0.05).