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Dergiler / Türk Tarım ve Doğa Bilimleri Dergisi / 2026 / Volume: 13 Issue: 1

Quality Evaluation of Gluten-Free Bread Formulated with Varying Levels of Cranberry Bean Flour

Başak Öncel(TOROS UNIVERSITY)0000-0001-7372-0138
Sayfa
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Yayın Tarihi
2026-01-22
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

In conclusion, enrichment of samples with 30% CB flour is considered sensorially acceptable and significantly enhances the product’s technological, textural, and nutritional quality.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Gluten-free bakery products often suffer from poor nutritional, textural, and sensory qualities.
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Temel Bulgular & Veri:In this study, cranberry bean (CB) flour was incorporated into a corn starch-based (100%) gluten-free bread formulation at substitution levels of 10%, 20%, and 30%, in order to improve product quality.
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Sonuç & Katkı:In conclusion, enrichment of samples with 30% CB flour is considered sensorially acceptable and significantly enhances the product’s technological, textural, and nutritional quality.
🔬Tür:Research Article
📍Kapsam:30 sample
⚙️Değişkenler:Cranberry bean flour · functional ingredients · textural

Abstract

Gluten-free bakery products often suffer from poor nutritional, textural, and sensory qualities. Therefore, recent studies have increasingly focused on the use of functional ingredients, particularly legume flours, to enhance the overall quality of such products. In this study, cranberry bean (CB) flour was incorporated into a corn starch-based (100%) gluten-free bread formulation at substitution levels of 10%, 20%, and 30%, in order to improve product quality. The enriched samples were evaluated in terms of physicochemical properties, nutritional attributes, textural, and sensory properties. The results showed that, compared to the control, CB-enriched bread samples exhibited a gradual increase in protein, fat, ash, total dietary fiber, antioxidant-related parameters, and mineral content, with the highest values observed in the CB30 sample (p 0.05); however, the CB30 sample received the highest scores for color, pore structure, and overall acceptability. In conclusion, enrichment of samples with 30% CB flour is considered sensorially acceptable and significantly enhances the product’s technological, textural, and nutritional quality.

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Bu Makaleye Atıf Yap

Öncel, B. (2026). Quality Evaluation of Gluten-Free Bread Formulated with Varying Levels of Cranberry Bean Flour. Türk Tarım ve Doğa Bilimleri Dergisi, Volume: 13 Issue: 1. https://doi.org/10.30910/turkjans.1740238

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