Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi

Yazarlar: Halis Gürbüz KOTANCILAR, Hilal GÜDÜK, Kimya SEYYEDCHERAGHİ

Konular:-

Anahtar Kelimeler:Corn flour,Corn bread,Textural properties,Sensory analysis

Özet: The effects of different levels of corn flours and additives on traditionally produced in the Black Sea Region corn bread’s quality parameters were studied; the breads containing different levels of corn flour 0%, 10%, 20%, 30%, 40%, 50%, 75%, 100% in flour formulation were produced as two different additives type [ 10% whole egg, 10% butter and 5% yogurt combination and without addition control ]. As a result, the additive, one of the main variation sources, was found to have a high very significant p≤0.01 effects on mass, volume, specific volume, L* and a* color values of crumb, and crust of bread and the moisture values of crumb 0, 1 and 2. days . Besides, the same variation source was also found to have a high very significant p≤0.01 effects on sensorial appearance, porosity, texture, volume, color of crust, color of crumb, chewiness, taste, aroma, overall acceptability, and hardness, cohesiveness, elasticity, chewiness, and gumminess parameters measured on 0, 1 and 2 days. parameters. Also corn flour variant had a highly significant p≤0.01 effects on the mass, volume, specific volume, L* and a* color values of crust, a*color value of crumb, the moisture values of crumb and sensorial appearance, porosity, texture, volume, color of crust, color of crumb, chewiness, aroma, and overall acceptability, hardness 0, 1, and 2. day , cohesiveness day 1 , elasticity day 0 , chewiness day 0, and 2 , gumminess day 0, 1, and 2 and significant p≤0.05 effects on cohesiveness day 0, and 2 and cohesiveness day 2 parameters. Also analyze of variance indicated that the interaction between addition and amount of corn flour was significantly p≤0.01 in most traits

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