PRODUCTION OF GLUTEN CONTAINING AND GLUTEN-FREE INDUSTRIAL TYPE MUFFIN BY USING FIG SEED FLOUR


Thesis Type: Postgraduate

Institution Of The Thesis: Suleyman Demirel University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Turkey

Approval Date: 2021

Thesis Language: Turkish

Student: HANDE ÖZKAN

Consultant: Hülya Gül

Abstract:

In this study, it was aimed to produce gluten containing and gluten-free muffins by adding fig seed flour (FSF) to muffin formulations in different levels (according to the principle of replacing wheat flour with 0%, 10%, 20%, 30%), to investigate the some physical, chemical, textural, rheological and sensory criteria of muffins. In the analysis of Kieffer extensibility and stickiness on the dough, it was determined that the addition of FSF did not have a negative effect on the structure of the dough and could be added to the formulation. In the gluten containing and gluten-free muffins, as the levels of FSF increased, moisture and ash values increased. In both, the highest dietary fiber values were found in muffins with 30% FSF (13.58% and 13.13%). While volume and specific volume values decreased in gluten containing muffins, it increased in gluten-free muffins. Considering the sensory properties of muffins, it was stated that muffin with 20% FSF was acceptable. According to all results obtained, it was found that the addition of 20% FSF did not have a negative effect on the quality properties of muffins, and when the level was increased to 30%, the properties of muffins decreased. It was concluded that gluten containing and gluten-free muffin could be produced functionally with the addition of 20% of FSF, and the mufins produced could contribute to getting the energy needed for healthy and celiac individuals.