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.authorwosidYuksel, Ferhat/HKV-1759-2023
dc.contributor.authorLevent, Okan
dc.contributor.authorYuksel, Ferhat
dc.date.accessioned2024-08-04T20:51:41Z
dc.date.available2024-08-04T20:51:41Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
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.en_US
dc.identifier.doi10.1007/s13197-022-05367-7
dc.identifier.endpage3618en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9en_US
dc.identifier.pmid35875217en_US
dc.identifier.scopus2-s2.0-85124656887en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3609en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-022-05367-7
dc.identifier.urihttps://hdl.handle.net/11616/100486
dc.identifier.volume59en_US
dc.identifier.wosWOS:000754334900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPestilen_US
dc.subjectRice flouren_US
dc.subjectRheologyen_US
dc.subjectSensory propertiesen_US
dc.subjectOptimizationen_US
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 optimizationen_US
dc.typeArticleen_US

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