The use of hazelnut testa in bakery products
2017
Velioǧlu, S.D. | Güner, K.G. | Velioǧlu, H.M. | Çelikyurt, G.
Hazelnut testa is the thin brown perisperm which wraps the hazelnut kernels, and obtained as a by-product after the roasting process of hazelnut. It has good antioxidant and dietary fiber properties. Hence, the present study was carried out to utilize hazelnut testa in the production of bread, cookie and cake, and evaluate some physicochemical and sensorial properties of the samples enriched with hazelnut testa. The wheat flour samples substituted with hazelnut testa at levels of 4, 6, 8 and 10 % were used in product recipes. The rheological properties of flour mixes were evaluated using extensograph and farinograph measurements. Increased amounts of testa resulted to higher water absorption (61.8 to 67.1%), development time (4.3 to 10.7 min) and stability (8.2 to 17.2 min) values of flour. Total phenolic content (TPC) of hazelnut testa was determined to be 209.750 mg GAE/ g dry matter. TPC of bread, cookie and cake samples which were produced using flour containing 10% testa were 19.427, 9.777 and 13.126 mg GAE/ g dry matter, respectively. Cookies prepared with flour containing 8% testa had the highest scores for color, smell and taste (P < 0.05) where the panelists liked all breads and cakes according to overall acceptability equally (P > 0.05). Consequently, the use of flour mixes enriched with hazelnut testa could be an effective way to put functional bakery products in the food market.
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