Effect of whole grain flours on the overall quality characteristics of mulberry pestil

This research aimed to determine the effects of the structural

ingredients (starch, wheat flour, wheat bran and whole grain flours from

oat, barley, rye and wheat) on the physical, chemical and sensorial

properties of the mulberry pestil. Effects of structural ingredients and

their levels were statistically significant on colour values, total dry

matter, ash, pH and titratable acidity, total soluble solids, total

phenolic content and sensorial evaluation results (P < 0.01) of

pestil samples. The characteristics of mulberry pestils ranged from 7.26

to 8.53 brix for total soluble solids, 90.23-92.67% total dry matter,

2.09-3.23% ash (in dry weight), 5.67-5.81 pH, 0.40-0.73% titratable

acidity. The highest total phenolic contents were determined in samples

containing whole oat flour and whole barley flour, while the lowest

values were determined in samples containing starch. The L* values of

the pestil samples increased with increasing barley flour and starch

content whereas L* values decreased in the pestil samples containing

wheat flour, whole rye flour, whole wheat flour, whole oat flour and

wheat bran. The highest a* and b* values were measured in samples

containing 9% level of starch, and the lowest a* and b* colour values

were determined in samples containing 9% level of wheat bran. According

to the sensorial evaluation results, the pestil samples produced with

oat flour were generally more appreciated by panelists.