Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal-based snack product

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dc.contributor.authorKomurcu, Tekmile Cankurtaran
dc.date.accessioned2024-02-23T11:47:28Z
dc.date.available2024-02-23T11:47:28Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractBackground and ObjectivesGevrek is grissini/breadstick like snack product. In this study, whole flours of modern wheat (Esperia), ancient wheats (einkorn, emmer, and spelt) and pseudocereal (amaranth, buckwheat, and quinoa) were used in gevrek formulation instead of refined wheat flour, and the effects on the physical, nutritional, and functional properties of gevreks were researched. FindingsThe use of pseudocereals in the gevrek formulation decreased the lightness and yellowness value compared to the control and ancient wheat gevreks. Also, pseudocereals especially buckwheat decreased the hardness of gevreks significantly (p < .05). The phytic acid content of Esperia and buckwheat gevrek were 50.98% and 51.21% less than amaranth gevreks, respectively. The use of buckwheat and emmer contributed greatly to the increase in total phenolic content as well as antioxidant activity. Amaranth gevrek was superior in terms of Ca, Fe, and Mg content among all gevrek samples. Esperia and emmer gevreks were the most liked by the panelists when all parameters were taken into account. ConclusionsThe use of ancient wheats and pseudocereals in the gevrek formulation yielded products with improved protein, antioxidant activity and phenolic content, acceptable technological quality and distinctive sensory properties. Significance and NoveltyCompared to traditional gevrek, our findings were the first to show that it is possible to produce nutritionally superior ancient wheat and pseudocereal-enriched functional snacks (gevrek).en_US
dc.identifier.doi10.1002/cche.10638
dc.identifier.endpage649en_US
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85145320762en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage643en_US
dc.identifier.urihttps://doi.org/10.1002/cche.10638
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10542
dc.identifier.volume100en_US
dc.identifier.wosWOS:000904847200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofCereal Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAncient Grainsen_US
dc.subjectBakery Producten_US
dc.subjectSnacken_US
dc.subjectWholemeal Flouren_US
dc.titleImpact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal-based snack producten_US
dc.typeArticleen_US

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