Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design

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dc.authoridyuksel, ferhat/0000-0003-1995-9820
dc.contributor.authorYuksel, Ferhat
dc.contributor.authorYavuz, Busra
dc.contributor.authorBaltaci, Cemalettin
dc.date.accessioned2024-11-07T13:25:24Z
dc.date.available2024-11-07T13:25:24Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, a dried fruit roll up (pestil) was produced by using different concentrations of wheat, corn and potato flours. Simplex lattice mixture design technique was performed to determine the best flour mixture levels. The highest Hydroxymethylfurfural (HMF) was observed in the 13th sample with 6.60 mg/kg; and the lowest was in the 4th sample with 1.42 mg/kg. It was observed that the total phenolic content of the samples varied between 783.0 and 2154.8 mg GAE/kg and this variation was significant (p < 0.05). Significant increases in the antioxidant activities (total antioxidant and DPPH) of the samples were also determined in the pestil samples. Generally, sensory properties of the pestil samples significantly decreased by the increase of potato flour in the mixture and corn and wheat flours exhibited similar sensory properties. The optimum flour mixture was determined according to the sensory analyses, and it was determined that the best pestil formulation can be produced by incorporating 4.69 g wheat flour and 7.39 g corn flour per 100 g.
dc.description.sponsorshipResearch Project Unit of Gumushane University [18, F5115.02.01]
dc.description.sponsorshipAcknowledgement The authors would like to thank to Research Project Unit of Gumushane University (Project Code: 18.F5115.02.01) for financial support of the study.
dc.identifier.doi10.1016/j.ijgfs.2022.100513
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85127510440
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100513
dc.identifier.urihttps://hdl.handle.net/11480/14681
dc.identifier.volume28
dc.identifier.wosWOS:000791314200004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectPestil
dc.subjectWheat
dc.subjectCorn and potato flour
dc.subjectSensory properties and optimization
dc.titleSome physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design
dc.typeArticle

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