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Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

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Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours International Journal of Food Science and Nutrition Engineering 2012, 2(5): 89-95 DOI: 10.5923/j.food.20120205.04 Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours Hace r Levent1,*, Nermin Bilgiçli2 1M ut Vocational School for Higher Education, Mersin University, Mersin, 33600, Turkey 2Department of Food Engineering, Agricultural Faculty, Selçuk University, Konya, 42049, Turkey Abstract In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish flat breads (bazlama and yufka) production for nutritional enrichment. Some physical (diameter, thickness, spread ratio and color), chemical (moisture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples from 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition of 30% buckwheat flour (BF) in flat breads. Generally all of the minerals in breads containing LF, BF and oat flour (OF) or their blends were found significantly higher (p<0.05) than that of control breads. BF addition increased the darkness and redness o f the bread samples. While the lowest sensorial scores for flat breads were obtained with 30% LF or 15% LF+15% OF addition, bazlama containing 30% OF or 10% LF+10% BF+10% OF and yufka containing 30% OF or 15% LF+15% BF or 10% LF+10% BF+10% OF appreciated with higher rates after control breads by panelists. Considering physical, chemical and sensory properties of flat breads, it can be concluded that LF, BF and OF can be used at 10% LF+10% BF+10% OF levels successfully for both bazlama and yufka production. Ke ywo rds Lupin, Buckwheat, Oat, Bazlama, Yufka Lysine content of lupin proteins is high whereas methionine 1. Introduction content is low. When LF and wheat flour used together in food Bread has a great importance in human nutrition as a formulations, complementary effect is achieved due to the protein and carbohydrate source. In Turkey, cereal based low lysine and high sulphur-containing amino acids products especially bread has great importance in diets, 66% (methionine and cysteine) content of wheat flour proteins of the energy consumed per capita is supplied fro m ce reals [6]. Lup in is also rich in dietary fiber (30–40%), fat and 56% of this energy is supplied only from breads [1]. (6-13%), phytochemicals including antioxidants and There are so many flat bread types all over the world known phytosterols, vitamin and minerals [7-11]. with different names such as chapatti, tortilla, tandoori, pita, Buckwheat (Fagopyrum esculentum Moench) is baladi, taboon, lavash etc.[2]. Bazlama and yufka are the nutritious pseudocereal with its high biological value traditional flat bread types of Turkey. Ba zla ma is single protein, dietary fiber, vitamins B1, B2 and E [12],[13]. It is layered, leavened, circular flat bread with creamy yellow also a good source of essential minerals (Fe, Mn, Zn and color. It has average 3 cm thickness and diameters ranging Se), phytochemicals (especially rutin and quercetin) from 10 to 20 cm[3]. Yufka is single layered but [13],[14]. It has anti- inflammatory and anticarcinogenic unleavened bread with 1-2 mm thic kness, 40-50 c m effects, controls the blood vessels and prevents diameters and cream-color surface [4],[5] . haemorrhagic diseases and edema, reduces high blood Lupin (Lupinus albus spp) as a valuable ancient legume pressure [15],[16],[17]. contains comparatively higher amount of protein (about Oat is known with its high β-glucans content (2.2-7.8%) 40%by weight) than cereals and other legumes except soy. which is soluble dietary fibre [18], B co mple x v ita mins, protein, fat and minerals [19]. Cereal β-glukan usage, * Corresponding author: increase the functional quality of foods. It reduces the blood [email protected](Hacer Levent) Published online at http://journal.sapub.org/food glucose, cholesterol and triglyceride level. It also protect Copyright © 2012 Scientific & Academic Publishing. All Rights Reserved humans against colon cancer [20],[21]. 90 Hacer Levent et al.: Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours Considering nutritional and functional properties, lupin, 2.2.2. Chemical Analyses buckwheat and oat flour has a high potential to be used in The samples were analyzed for their moisture, ash, crude different foods. protein using AACC standard methods [25]. In the literature, it has been reported that Turkish flat The mineral (Ca, Cu, Fe, Mg, Mn, P, K and Zn) contents bread types enriched by barley flour and wheat bran [3],[4], of the samples were determined by an Inductive coupled tritica le flour [22], resistant starch [5] and dairy by-products plasma atomic emission spectrometry (ICP-A ES) (Vista [23]. series, Varian International AG, Zug, Switzerland) as given Due to the being of basic food in our diet, it is aimed to by Bubert and Hagenah [26]. increase the nutritional and functional quality of flat breads by the incorporation of LF, BF and OF. 2.2.3. Sensory Analyses Bazlama and yufka samples were evaluated by 12 panelist who are familiar to flat breads. The sensory quality 2. Materials and Methods characteristics of bazlama (appearance, shape and symmetry, texture, mouthfeel, taste and odor, overall 2.1. Materials acceptability) and yufka samples (appearance, e lasticity, Buckwheat groats (without hull) were obtained from Yar mouthfeel, taste and odor, overall acceptability) were Gıda, Antalya, Turkey. Lupin (Lupinus albus L.) seeds were evaluated on a 1-9 scale where 1 represented “dislike purchased from local market as traditionally debittered. extremely”, 4-5 represented “acceptable” and 8-9 Wheat flour, salt, sugar, fresh yeast and oat were purchased represented “like extremely”. from local markets in Konya. Buckwheat, lupin seeds (after drying at 60 oC for 24 hr) and oat were ground in a hammer 2.2.4. Statistical Analyses mill (Fa lling Nu mber-3100 Laboratory Mill; Perten All data were subjected to analysis of variance (ANOVA) Instruments AB, Huddinge, Sweden) to obtain wholegrain and Student’s t comparison test. Statistical analyses were flour. performed using the Statistical software JMP 5.0.1 (SAS Institute). 2.2. Methods 2.2.1. Bazlama and Yufka Preparation 3. Results and Discussion Flat bread samples were prepared according to Akbaş 3.1. Raw Material Properties [24], Başman and Köksel [4] respectively by using the formulations in Table 1. LF, BF and OF were replaced with The analyses results of flours used in the production of wheat flour at 30%, 15%+15% and 10%+10%+10% levels bazlama and yufka are presented in Table 2. The ash in both bazlama and yufka samples. All the ingredients content of BF was significantly higher (p<0.05) than that of were mixed in a Hobart mixer (Hobart N50, Canada other flours. LF had higher protein and mineral content Instruments, North York, Ontario, Canada) for optimum (especially Ca, Cu, Fe, Mn, P and Zn) according to BF and dough development. OF. Also, BF was found to be a good source for Mg and K For bazlama preparing, doughs were fermented for 1 minerals. Literature knowledge confirmed our ash, protein hour at 30℃ and divided into two equal pieces and shaped and mineral analyses for different flours [6],[27],[28],[29]. with hand like a ball and allowed to rest for 6 minutes at As expected, BF gave the lowest L*(lightness) and the room conditions. After that, doughs were sheeted to final highest a*(redness) values. The highest b* (yellowness) thickness of 10 mm by using stainless steel circle of 17 cm value was obtained with LF due to the natural seed diameter and baked at 280 ± 5℃ on preheated sac for 5 characteristics. It is reported by Doxastakis et al. [27] that minutes (1500 W). the yellow colors of the LF have a considerable appeal and For yufka samples, after mixing, doughs were allowed to would be a value in many foods. rest at 30℃ for half an hour and divided into four equal pieces, shaped like a ball, sheeted by hand rolling to the 1 3.2. Pyhsical Properties of Bazlama and Yufka mm thickness with the aid of their own flour. After sheeting, The diameter, thickness and spread ratio of flat breads are it was baked on preheated sac 280 ± 5℃ for 1 min. summarized in Table 3. The usage of LF, BF and OF or Baked bazlama and yufka samples were cooled at room their blends did not significantly (p>0.05) affected the temperature for 1 hour and after physical measurements and dia meters of bazlama samples, but decreased thickness and sensory evaluation, samples were stored in plastic bags for increased spread ratio. The lowest thickness and highest chemical analyses. spread ratio values were obtained with LF supplemented The color of flours and bread samples was evaluated by bazlama samples. measuring the L*, a* and b* values using a Minolta CR-400 Yıldız [30] reported that BF usage (0-30 % ) in bazla ma (Konica Minolta Sensing, Inc., Osaka, Japan). Saturation formulations did not significantly affected the diameter and index (SI) ((a*2 + b*2)1/2) of the samples were calculated. thickness of the samples. In present study, usage of LF, BF International Journal of Food Science and Nutrition Engineering 2012, 2(5): 89-95 91 and OF or their blends decreased the diameter and spread ratio after control samples, 15%LF+15%BF caused the ratio of yufka samples.
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