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Journals / Gıda / 2026 / Cilt: 50 Sayı: 5

EFFECT OF USING ROASTED CHICKPEA (LEBLEBI) FLOUR ON PHYSICOCHEMICAL, TEXTURAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF PUDDING

LEBLEBİ UNU KULLANIMININ PUDİNGİN FİZİKOKİMYASAL, TEKSTÜREL, REOLOJİK VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Ahmet Emirmustafaoğlu(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ)0000-0002-7011-413X
Journal
Gıda
Pages
809–824
Publication Date
2025-10-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was concluded that the use of up to 50% leblebi flour in pudding production was sensory acceptable.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the physicochemical, textural, rheological, and sensory properties of puddings produced by using leblebi flour and wheat starch in the ratios of 0:100 (L0), 25:75 (L25), 50:50 (L50), 75:25 (L75), and 100:0 (L100) were determined.
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Key Findings & Data:The use of leblebi flour increased color values, while decreased pH, water holding capacity, viscosity, hardness, and adhesiveness.
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Conclusion & Impact:It was concluded that the use of up to 50% leblebi flour in pudding production was sensory acceptable.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Puding · Sütlü tatlı · Leblebi

Abstract

In this study, the physicochemical, textural, rheological, and sensory properties of puddings produced by using leblebi flour and wheat starch in the ratios of 0:100 (L0), 25:75 (L25), 50:50 (L50), 75:25 (L75), and 100:0 (L100) were determined. It was aimed to improve the nutritional and functional properties of pudding and reduce the use of starch. The use of leblebi flour increased color values, while decreased pH, water holding capacity, viscosity, hardness, and adhesiveness. The ash increased from 1.03% in L0 to 1.27% in L100, and the protein increased from 4.56% to 7.18% (P<0.05). It was determined that the samples had non-Newtonian behavior, L0 and L25 were viscoelastic liquids, and the others were viscoelastic solid characteristics. In terms of general acceptability, L0 obtained the highest score with 7.82, followed by L25 with 5.96. It was concluded that the use of up to 50% leblebi flour in pudding production was sensory acceptable.

Özet

Bu çalışmada leblebi unu ve buğday nişastasının 0:100 (L0), 25:75 (L25), 50:50 (L50), 75:25 (L75) ve 100:0 (L100) oranlarında kullanılmasıyla üretilen pudinglerin fizikokimyasal, tekstürel, reolojik ve duyusal özellikleri tespit edilmiştir. Pudingin besleyici ve fonksiyonel özelliklerinin iyileştirilmesi, nişasta kullanımının azaltılması amaçlanmıştır. Leblebi unu kullanımı renk değerlerinde artışa yol açarken pH, su tutma kapasitesi, viskozite, sıkılık ve iç yapışkanlık değerlerinde ise düşüşe neden olmuştur. L0’da %1.03 olan kül değeri L100’de %1.27’ye, protein değeri ise %4.56’dan %7.18’e çıkmıştır (P<0.05). Örneklerin Newtonyen olmayan davranışa sahip olduğu, L0 ve L25 örneklerinin viskoelastik sıvı, diğer örneklerin ise viskoelastik katı karakterde olduğu belirlenmiştir. Genel kabul edilebilirlik açısından en yüksek puanı 7.82 ile L0 almış ve onu 5.96 ile L25 takip etmiştir. Puding üretiminde %50’ye kadar leblebi unu kullanımının duyusal olarak kabul edilebilir olduğu sonucuna varılmıştır.

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Cite This Article

Emirmustafaoğlu, A. (2025). EFFECT OF USING ROASTED CHICKPEA (LEBLEBI) FLOUR ON PHYSICOCHEMICAL, TEXTURAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF PUDDING. Gıda, Cilt: 50 Sayı: 5, 809–824. https://doi.org/10.15237/gida.GD25064

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