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

Ali Yıldırım; Amanj Nasih Smail; Zana Karaboğa

doi:10.18016/ksutarimdoga.vi.1740481

TR EN

Karabuğday (Fagopyrum esculentum) Unu İlavesinin Bisküvilerin Kalite Özelliklerine Etkisi

Öz

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.

Anahtar Kelimeler

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

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

Destekleyen Kurum

Harran University Scientific Research Projects (HUBAP) Unit

Proje Numarası

20043

Etik Beyan

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

Teşekkür

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.

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Ali Yıldırım ^*
0000-0001-7226-1902
Türkiye

Amanj Nasih Smail
0000-0001-6791-1632
Iraq

Zana Karaboğa
0000-0002-1836-588X
Türkiye

Erken Görünüm Tarihi

18 Ekim 2025

Yayımlanma Tarihi

1 Ocak 2026

Gönderilme Tarihi

12 Temmuz 2025

Kabul Tarihi

9 Ekim 2025

Yayımlandığı Sayı

Yıl 2026 Cilt: 29 Sayı: 1

DOI

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

IZ

https://izlik.org/JA43EX67YS

Kaynak Göster

RIS / Bibtex

APA

Yıldırım, A., Smail, A. N., & Karaboğa, Z. (2026). 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

Karabuğday (Fagopyrum esculentum) Unu İlavesinin Bisküvilerin Kalite Özelliklerine Etkisi

Öz

Anahtar Kelimeler

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

Abstract

Keywords

Destekleyen Kurum

Proje Numarası

Etik Beyan

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

e-ISSN: 2619-9149