Akademik Veri Yönetim Sistemi
Journal of Culinary Science and Technology, 2024 (ESCI)
Polygonum cognatum Meissn. (Polygonaceae), locally known as “solucan otu” or “madimak” in Turkey, is a type of edible grass with functional properties that naturally grows in various regions of the country, particularly in Central Anatolia. Celiac disease is a prevalent digestive system disorder that impairs the absorption of food. Incorporating functional ingredients into gluten-free formulations can increase their value. To be a preferred alternative to commonly consumed products, a new product must be sensory-appealing. This study focuses on developing a healthy, functional, and enjoyable gluten-free cookie. Various proportions of P. cognatum flour (10%, 20%, 30%, and 40%) were utilized in the development of the product. The physical, textural, chemical, and sensory characteristics of the biscuit samples were compared to those of samples made with wheat flour (Control 1) and a gluten-free flour mixture (Control 2). The addition of P. cognatum flour proportionally increased the moisture content, ash value, dietary fiber, antioxidant, phenolic matter, and protein content of the biscuits without changing the fat content, according to experimental findings. Samples with 40% P. cognatum addition exhibited higher levels of moisture, ash, protein, dietary fiber, antioxidant, and phenolic matter compared with the other samples. However, the results of the sensory analysis revealed that utilizing more than 30% of P. cognatum flour significantly decreased consumer preference by negatively affecting sensory attributes such as texture, consistency, mouthfeel, taste, overall acceptability, color, and fracture. Hence, it was concluded that this type of flour should not exceed 30% when producing functional gluten-free biscuits. From this study, we advocate for the recognition of P. cognatum as a local and gastronomic product, which has the potential to be utilized in wider areas.