Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization

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dc.authoridyuksel, ferhat/0000-0003-1995-9820
dc.contributor.authorLevent, Okan
dc.contributor.authorYuksel, Ferhat
dc.date.accessioned2024-11-07T13:32:15Z
dc.date.available2024-11-07T13:32:15Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractPestil is a special and a traditional food produced with wheat flour or a starch, water and molasses. In this study, a new pestil formulation was developed using different concentrations of rice flour (0-12%). One factor design (Response surface methodology) approach was used to determine the some physicochemical, rheological, bioactive, color and sensory properties of newly formulated pestil products. Also, an optimization study was performed to reveal the most-liked samples using the sensory analysis results. Dry matter levels ranged between 86.87 and 96.55 g/100g while the protein contents were in the range of 4.18-5.91 g/100g. Maximum and minimum total phenolic and antioxidant activity levels of the samples were observed for the samples coded as R4 and R5 with 1471.93-887.91 mg GAE/kg and 17701.65-12684.09 mg AAE/kg, respectively. The dynamic rheological properties of the pestil samples were significantly affected by the rice flour addition (p < 0.05). The optimization results showed that the best pestil formulation can be produced by incorporating 0.44 g/100g rice flour. In conclusion, the rice flour could be assisted to pestil production in the formulation for better pestil production.
dc.identifier.doi10.1007/s13197-022-05367-7
dc.identifier.endpage3618
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9
dc.identifier.pmid35875217
dc.identifier.scopus2-s2.0-85124656887
dc.identifier.scopusqualityQ1
dc.identifier.startpage3609
dc.identifier.urihttps://doi.org/10.1007/s13197-022-05367-7
dc.identifier.urihttps://hdl.handle.net/11480/15317
dc.identifier.volume59
dc.identifier.wosWOS:000754334900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectPestil
dc.subjectRice flour
dc.subjectRheology
dc.subjectSensory properties
dc.subjectOptimization
dc.titleEffect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization
dc.typeArticle

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