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Karabuğday (Fagopyrum esculentum) Unu İlavesinin Bisküvilerin Kalite Özelliklerine Etkisi

Year 2026, Volume: 29 Issue: 1, 213 - 226

Ali Yıldırım , Amanj Nasih Smail , Zana Karaboğa

https://doi.org/10.18016/ksutarimdoga.vi.1740481

Abstract

Besleyici bir pseudo tahıl olan karabuğday, çölyak hastalığının azaltılması, yüksek tansiyon, kolesterol, kan şekeri regülasyonu ve kanser riskinin azaltılması dahil olmak üzere çok sayıda sağlık yararı sunar. Bu nedenle, bu araştırmanın amacı, rafine yumuşak buğday unu (RWF) bazlı %0 (A), %30 (B), %50 (C), %70 (D) ve %100 (E) karabuğday unu (BWF) ile hazırlanan kompozit un kullanılarak bisküvilerin yaklaşık kimyasal bileşimi, fizikokimyasal, besleyici ve duyusal özellikleri geliştirilmiş bisküviler oluşturmaktır. BWF ikamesindeki artış, nem, kül, yağ ve protein içeriğinde önemli bir (p ≤.05) artışa ve hem unların hem de bisküvilerin karbonhidrat içeriklerinde bir azalmaya neden olmuştur. Artan BWF seviyeleri, L* ve b* renk değerlerinde bir azalmaya ve hem unların hem de bisküvilerin a* renk değerinde bir artışa yol açmıştır. BWF'nin RWF'ye eklenmesi, bisküvilerin kalınlık, çap ve sertlik değerlerini azaltırken, kütle yoğunluğunu, ağırlığını, yayılma oranını ve dokusal kırılabilirliğini artırmıştır. BWF'nin farklı ikame seviyelerine sahip tüm bisküviler, kabul edilebilir duyusal özelliklerle sonuçlanmıştır. Tüm duyusal parametrelerin değerlendirmeleri kontrol örnekleri için yüksek puanlar almışken, BWF ikamesi ile azalma göstermiştir. Taramalı elektron mikroskobu (SEM) sonuçlarına göre, buğday ununa daha çok karabuğday unu eklendikçe, nişasta granüllü bisküvilerin sarılmaya devam ettiğini ve gluten ağ yapısının bazı gevşeklikler ve küçük deliklerle bir arada tutulduğunu ortaya koymuştur. BWF'nin bisküvilerde kullanılması sadece besleyici, fizikokimyasal ve fonksiyonel özelliklerini geliştirmekle kalmamış, aynı zamanda daha sağlıklı bisküvi üretimini de teşvik etmiştir.

Keywords

Kompozit un Glutensiz Duyusal Fizikokimyasal Beslenme

Project Number

20043

References

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The Effect of Addition of Buckwheat (Fagopyrum esculentum) Flour on the Quality Characteristics of Biscuits

Year 2026, Volume: 29 Issue: 1, 213 - 226

Ali Yıldırım , Amanj Nasih Smail , Zana Karaboğa

https://doi.org/10.18016/ksutarimdoga.vi.1740481

Abstract

Buckwheat, a nutritious pseudocereal, offers numerous health benefits, including reducing celiac disease, high blood pressure, cholesterol, blood sugar regulation, and cancer risk reduction. Hence, the objective of this research was to create biscuits with enhanced proximate chemical composition, physicochemical, nutritional and sensory characteristics of biscuits using composite flour prepared with refined soft wheat flour (RWF) -based 0% (A), 30% (B), 50% (C), 70% (D) and 100% (E) buckwheat flour (BWF). An increase in BWF substitute resulted in a significant (p≤.05) increase in moisture, ash, fat, and protein content and a decrease in carbohydrate content of both flours and biscuits. The increasing levels of BWF led to a decrease in L* and b* colour values, and an increase in a* colour value of both flours and biscuits. Addition of BWF to RWF decreased the thickness, diameter, and hardness values of the biscuits, while increasing bulk density, weight, spread ratio, and textural fracturability. All biscuits with different substitution levels of BWF resulted in acceptable sensory characteristics. All sensory evaluations were found to be high scores for the control sample and decreased with BWF supplementation. Results of scanning electron microscopy (SEM) revealed that as more buckwheat flour was added to wheat flour, the biscuits with starch granules kept wrapping, and the gluten network structure held together with some slack and tiny holes. The use of BWF in biscuits not only enhances their nutritional, physicochemical, and functional properties but also promotes the production of healthier biscuits.

Keywords

Composite flour Gluten-free Sensory Physicochemical Nutrition

Ethical Statement

The authors of the article declare that there is no conflict of interest

Supporting Institution

Harran University Scientific Research Projects (HUBAP) Unit

Project Number

20043

Thanks

This publication originates from the master's thesis of Amanj Nasih SMAIL. The authors acknowledge all the researchers, technical and non-technical staff associated with the study in the Department of Food Engineering, Faculty of Engineering, Harran University, Şanlıurfa, Türkiye for their guidance and support. The authors would like to thank Harran University Scientific Research Projects (HUBAP) Unit (Project no: 20043), Şanlıurfa, Türkiye for supporting financially this research.

References

  • AACCI. (2010). AACC International Appoved Methods of Analysis. 11th Ed. St Paul, MN, U.S.A.: AACC International Press.
  • Ahmed, A., Khalid, N., Ahmad, A., Abbasi, N.A., Latif, M.S.Z., & Randhawa, M.A. (2014). Phytochemicals and Biofunctional Properties of Buckwheat: A Review. The Journal of Agricultural Science, 152(3), 349-369. https://doi.org/10.1017/S0021859613000166
  • Atwater, W. (1903). Experiments on the Metabolism of Matter and Energy in the Human Body. US Dept Agriculture Off Exper Stations Bulletin, 136, 190.
  • Baljeet, S. Y., Ritika, B. Y., & Roshan, L. Y. (2010). Studies on Functional Properties and Incorporation of Buckwheat Flour for Biscuit Making. International Food Research Journal, 17(4), 1067-1076. https://www.researchgate.net/publication/279618892
  • Bhavsar, G. J., Sawate, A. R., Kshirsagar, R. B., & Chappalwar, V. M. (2013). Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food. International Journal of Engineering Research and Technology, 2(11), 3971-3980.
  • Çam, M., Hişil, Y., & Durmaz, G. (2009). Classification of Eight Pomegranate Juices Based on Antioxidant Capacity Measured by Four Methods. Food Chemistry, 112(3), 721-726. https://doi.org/10.1016/j.foodchem.2008.06.009
  • Cayres, C. A., Ramírez Ascheri, J. L., Peixoto Gimenes Couto, M. A., Almeida, E. L., & Melo, L. (2020). Consumers’ Acceptance of Optimized Gluten-Free Sorghum-Based Cakes and Their Drivers of Liking and Disliking. Journal of Cereal Science, 93, 102938. https://doi.org/10.1016/j.jcs.2020.102938
  • Chandra, S., Singh, S., & Kumari, D. (2015). Evaluation of Functional Properties of Composite Flour and Sensorial Attributes of Composite Flour Biscuits. Journal of Food Science and Technology, 52(6), 3681-3688. https://doi.org/10.1007/s13197-014-1427-2
  • Chauhan, A., Saxena, D. C., & Singh, S. (2016). Physical, Textural, and Sensory Characteristics of Wheat and Amaranth Flour Blend Cookies. Cogent Food and Agriculture, 2(1), 1125773. https://doi.org/10.1080/ 23311932.2015.1125773
  • Del Rio, D., Rodriguez-Mateos, A., Spencer, J. P. E., Tognolini, M., Borges, G., & Crozier, A. (2013). Dietary (Poly)Phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases. Antioxidants and Redox Signaling, 18(14), 1818-1892. https://doi.org/10.1089/ars.2012.4581
  • Dossa, S., Dragomir, C., Plustea, L., Dinulescu, C., Cocan, I., Negrea, M., Berbecea, A., Alexa, E., & Rivis, A. (2023). Gluten-Free Cookies Enriched with Baobab Flour (Adansonia Digitata L.) and Buckwheat Flour (Fagopyrum Esculentum). Applied Sciences, 13(23), 12908. https://doi.org/10.3390/app132312908
  • Farzana, T., Fatema, J., Hossain, F. B., Afrin, S., & Rahman, S. S. (2021). Quality Improvement of Cakes with Buckwheat Flour, and Its Comparison with Local Branded Cakes. Current Research in Nutrition and Food Science, 9(2), 570-577. https://doi.org/10.12944/CRNFSJ.9.2.20
  • Farzana, T., Hossain, F. B., Abedin, M. J., Afrin, S., & Rahman, S. S. (2022). Nutritional and Sensory Attributes of Biscuits Enriched with Buckwheat. Journal of Agriculture and Food Research, 10, 100394. https://doi.org/10.1016/j.jafr.2022.100394
  • Filipčev, B., Šimurina, O., Bodroža-Solarov, M., & Vujaković, M. (2011a). Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye. Chemical Industry and Chemical Engineering Quarterly, 17(3), 291-298.
  • Filipčev, B., Šimurina, O., Sakač, M., Sedej, I., Jovanov, P., Pestorić, M., & Bodroža-Solarov, M. (2011b). Feasibility of Use of Buckwheat Flour as an Ingredient in Ginger Nut Biscuit Formulation. Food Chemistry, 125(1), 164-170. https://doi.org/10.1016/j.foodchem.2010.08.055
  • Hager, A. S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012). Investigation of Product Quality, Sensory Profile and Ultrastructure of Breads Made from a Range of Commercial Gluten-Free Flours Compared to Their Wheat Counterparts. European Food Research and Technology, 235(2), 333-344. https://doi.org/10.1007/s00217-012-1763-2
  • Hussain, A., Kaul, R., & Bhat, A. (2018). Development of Healthy Multigrain Biscuits from Buckwheat-Barley Composite Flours. Asian Journal of Dairy and Food Research, 37(2), 120-125. http://dx.doi.org/10.18805/ajdfr.DR-1328
  • Hussain, N., Ullah, J., Elahi, E., Ahmad, S., Zakaria, M., A, M., Ahmed, S., Huma, Z., & Ahmed, N. (2017). Development of Buckwheat Cookies Supplemented with Wheat Flour. Biological Sciences - PJSIR, 60(1), 27-35. https://doi.org/10.52763/PJSIR.BIOL.SCI.60.1.2017.27.35
  • Inglett, G. E., Chen, D., Berhow, M., & Lee, S. (2011). Antioxidant Activity of Commercial Buckwheat Flours and Their Free and Bound Phenolic Compositions. Food Chemistry, 125(3), 923-929. https://doi.org/10.1016/j.foodchem.2010.09.076
  • Jan, U., Gani, A., Ahmad, M., Shah, U., Baba, W. N., Masoodi, F. A., Maqsood, S., Gani, A., Wani, I. A., & Wani, S. M. (2015). Characterization of Cookies Made from Wheat Flour Blended with Buckwheat Flour and Effect on Antioxidant Properties. Journal of Food Science and Technology, 52(10), 6334-6344. https://doi.org/10.1007/s13197-015-1773-8
  • Kaur, H., Shams, R., Dash, K. K., & Dar, A. H. (2023). A comprehensive review of pseudo-cereals: Nutritional profile, phytochemicals constituents and potential health promoting benefits. Applied Food Research, 3(2), 100351. https://doi.org/10.1016/j.afres.2023.100351
  • Kaur, M., Sandhu, K. S., Arora, A. P., & Sharma, A. (2015). Gluten Free Biscuits Prepared from Buckwheat Flour by Incorporation of Various Gums: Physicochemical and Sensory Properties. LWT-Food Science & Technology, 62(1), 628-632. https://doi.org/10.1016/j.lwt.2014.02.039
  • Kiprovski, B., Mikulic-Petkovsek, M., Slatnar, A., Veberic, R., Stampar, F., Malencic, D., & Latkovic, D. (2015). Comparison of Phenolic Profiles and Antioxidant Properties of European Fagopyrum Esculentum Cultivars. Food Chemistry, 185, 41-47. https://doi.org/10.1016/j.foodchem.2015.03.137
  • Lin, L. Y., Hsieh, Y. J., Liu, H. M., Lee, C. C., & Mau, J. L. (2009). Flavor Components in Buckwheat Bread. Journal of Food Processing and Preservation, 33(6), 814-826. https://doi.org/10.1111/j.1745-4549.2008.00313.x
  • Lin, S. Y., Chen, H. H., Lu, S., & Wang, P. C. (2012). Effects of Blending of Wheat Flour with Barley Flour on Dough and Steamed Bread Properties. Journal of Texture Studies, 43(6), 438-444. https://doi.org/10.1111/j.1745-4603.2012.00352.x
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There are 43 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section RESEARCH ARTICLE
Authors

Ali Yıldırım 0000-0001-7226-1902

Amanj Nasih Smail 0000-0001-6791-1632

Zana Karaboğa 0000-0002-1836-588X

Project Number 20043
Early Pub Date October 18, 2025
Publication Date October 19, 2025
Submission Date July 12, 2025
Acceptance Date October 9, 2025
Published in Issue Year 2026 Volume: 29 Issue: 1

Cite

APA Yıldırım, A., Smail, A. N., & Karaboğa, Z. (2025). The Effect of Addition of Buckwheat (Fagopyrum esculentum) Flour on the Quality Characteristics of Biscuits. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 29(1), 213-226. https://doi.org/10.18016/ksutarimdoga.vi.1740481
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