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Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties
Author(s) -
Karaoǧlu Mehmet Murat,
Kotancilar Halis Gürbüz
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01053.x
Subject(s) - roasting , food science , barley flour , wheat flour , sugar , chemistry , breakfast cereal , whole wheat , food products , mathematics
Summary Kavut is a cereal‐based product made from wholemeal wheat and barley flour, milk or milk powder, fat and sugar. In this study, the best processing method and formulation were investigated by analysing different formulations and processing methods for the kavut. Four different flour combinations (100% wheat without barley, 75% wheat + 25% barley, 50% wheat + 50% barley, 25% wheat + 75% barley), two shortening (butter and margarine) and three different roasting periods (1, 1.5, 2 min) at 250 °C were used in the study. Significant changes were observed in the physical and chemical properties of the cereal by heat treatment in the kavut production. Increase of barley flour in the mixture decreased protein content, softness, altered L colour values, appearance, texture, mouth‐feel, and general acceptance and increased ash content, +a and the absorbance value of kavut. While the longer roasting period resulted in reduced softness and colour (L‐value) of kavut, roasting period did not significantly affect the general acceptance of kavut. Kavut made from only whole wheatflour was most preferred by the panellists.