Kestane Unu Katkısının Ekşi Mayalı Simitlerin Besleyici ve Fonksiyonel Özelliklerine Etkisi (The Effect of Chestnut Flour Incorporation on the Nutritional and Functional Properties of Sourdough Simit)
DOI:
https://doi.org/10.21325/jotags.2025.1575Keywords:
Chestnut flour, Functional food, Simit, SourdoughAbstract
Simit holds a significant place in Turkish cuisine, exhibiting diversity in its ingredients and production methods. This study aims to investigate the effects of chestnut flour and sourdough on the nutritional value and functional properties of traditional simit. For this purpose, chestnut flour was substituted at different ratios (5%, 10%, 15%, 20%) with wheat flour, and the produced simit samples were subjected to chemical, physical, and sensory analyses. Sensory evaluations were conducted with a consumer panel of 20 participants to determine overall acceptability levels. The data were analyzed using statistical software, employing ANOVA and Tukey's multiple comparison tests. Chemical analyses revealed that as the chestnut flour content increased, ash, total fat, and dietary fiber levels rose, whereas moisture and protein contents decreased. Color analysis indicated that chestnut flour addition reduced brightness (L*) and yellowness (b*) values while increasing redness (a*) values. Textural analysis results showed that chestnut flour incorporation did not significantly affect hardness, chewiness, and springiness; however, it led to a decrease in cohesiveness and resilience. Sensory evaluations confirmed that all simit samples were generally acceptable. In conclusion, the study determined that chestnut flour enhances the nutritional value of sourdough simit and contributes to a darker color. This study presents an approach that offers valuable insights to the food industry regarding the use of innovative ingredients to improve the functional and nutritional properties of traditional products.
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