Lokma üretiminde arpa ve buğday kavurga unlarının kullanımı ve bazı karakteristik özelliklerinin belirlenmesi

In this study, the effects of barley and wheat kavurga flours on some physical, chemical and sensory properties were investigated. For this purpose, 5%, 10% and 20% of wheat kavurga flour (KB), barley kavurga flour (KA) and 50% barley kavurga flour + 50% wheat kavurga flour (KAB) were used as substitutes for the flour used in desserts and the results were compared with the control sample. It was determined that KA additive increases the specific volume more than other additives and 20% substitution rate decreases the specific volume compared to the control sample (p<0.05). Total lipid values were found to be significantly higher in 10% and 20% substitution rates compared to the control sample. According to the results of mineral analysisphosphorus content was found to be 1127.8 mu g/g with 20% substitution rate (p<0.05). The lowest scores in sensory evaluation were 20% substitution. whereas the contribution of KA in color, odor and fragility was lower than in other additive types (p