Some quality properties of tulumba desserts produced from ancient wheat varieties [dinkel (Triticum spelta), einkorn (Triticum monococcum), and kavılca (Triticum dicoccum)]

Abstract

In this study; some chemical, physical and sensory properties of tulumba desserts produced using ancient wheat varieties (dinkel, einkorn and kavılca) were compared with control tulumba desserts which traditionally produced with baklava flour. In the study, it was determined that the protein and mineral matter amounts of the samples produced with ancient wheat varieties were higher than the control sample. There was no significant difference between the samples in terms of oil absorption rate and specific volume. According to color analysis results, it was determined that the L*, a*, and b* values of the tulumba desserts produced with the flours of ancient wheat varieties were lower than the control sample. In the texture profile analysis, it wasdetermined that the hardness value of the control sample was similar to the tulumba dessert produced using einkorn wheat flour and significantly higher than the other samples. In addition, all samples' cohesiveness, springiness, and chewiness values were similar. In sensory evaluation, besides the control sample getting the highest scores, the taste, odor, and texture characteristics of all the tulumba desserts produced with ancient wheat varieties were similar to the control sample. In addition, it was observed that the overall acceptability scores of all products were above 4.0 points, which was the midpoint of the hedonic scale.