EFFECT OF SOY FLOUR, RICE FLOUR AND SEMOLINA SUPPLEMENTATION ON THE TEXTURAL AND SENSORY PROPERTIES OF DOUGH AND A DEEP-FRIED PRODUCT

Basit Öğe Kaydı
dc.authorwosidalpaslan, mehmet/ABA-3030-2020
dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorAlpaslan, Mehmet
dc.contributor.authorHayta, Mehmet
dc.date.accessioned2024-08-04T20:32:25Z
dc.date.available2024-08-04T20:32:25Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractA deep-fried dough product formulation containing wheat flour, egg, salt and oil was prepared and the effect of soy flour, rice flour and semolina supplementation on the physicochemical, sensory properties and consumer acceptance of the product were investigated. The soy flour and substitution increased the dough consistency significantly (P < 0.05), whereas rice flour and semolina substitution showed no significant effect. Among the soy flour substitution levels, 20% soy flour containing dough had the highest cohesiveness, gumminess, adhesiveness and stiffness values. Soy flour, rice flour and semolina caused a reduction in oil absorption. The 10% semolina substitution resulted in the lowest L* value. The values for the parameter a* ranged from 1.8 to 5.6, and the b* values from 9.0 to 17.4. The fried dough sample containing 20% soy flour was scored the highest in terms of overall acceptance by sensory panellists. Sensory taste rating had a positive correlation with overall acceptability, with r = 0.735. The substitution of 20% soy flour for wheat flour produced a satisfactory fried dough in terms of physical properties and sensory acceptance.en_US
dc.identifier.doi10.1111/j.1745-4549.2009.00365.x
dc.identifier.endpage500en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.scopus2-s2.0-77954166777en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage490en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2009.00365.x
dc.identifier.urihttps://hdl.handle.net/11616/95071
dc.identifier.volume34en_US
dc.identifier.wosWOS:000277974900008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOil-Uptakeen_US
dc.subjectAbsorptionen_US
dc.subjectCrispnessen_US
dc.subjectProteinen_US
dc.subjectQualityen_US
dc.subjectPotatoen_US
dc.titleEFFECT OF SOY FLOUR, RICE FLOUR AND SEMOLINA SUPPLEMENTATION ON THE TEXTURAL AND SENSORY PROPERTIES OF DOUGH AND A DEEP-FRIED PRODUCTen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu