Evaluation Of Production And Quality Of Boiled Simit Enriched With Wheat Germ A By Product Of Wheat Milling

Authors : Sultan Acun, Hülya Gül, Fatma Dağlilar, Zeynep Yurt

Pages : 39-59

View : 48 | Download : 216

Publication Date : 2025-12-23

Article Type : Research Paper

Abstract :Wheat germ (WG), a high-nutrient by-product of the wheat milling process, was used to enhance the functional properties of the boiled simit (BS). BS is a traditional Turkish ring-shaped bakery product covered with sesame seeds. WG has limited utility due to an important risk of rancidity, which was minimized with the application of heat treatment. Heat stabilized wheat germ flour (HSWGF) was substituted with wheat flour at four different ratios (0%, 10%, 20% and 30%) and used in BS production. BS’s were evaluated based on their chemical, physical, textural, and sensory characteristics. The moisture, ash, protein, and dietary fibre levels and weight of the BS’s rose proportionally as the HSWGF replacement ratio increased. The wall thickness and height of the BS’s increased up to the 20% substitution level of HSWGF and then decreased. When the rate of HSWGF supplementation increased, the redness exhibited a significant increase, while the brightness value indicated a decline. Furthermore, the substitution of HSWGF resulted in a notable increment in the hardness measurements of the BS’s. Sensory analysis found BS\\\'s with 20% HSWGF replacement to be more favourably accepted. The study concluded that by replacing up to 20% of wheat flour with HSWGF, it is possible to produce a BS that has enhanced functional characteristics while maintaining acceptable technological and sensory attributes.
Keywords : fonksiyonel gıda, ısı stabilizasyonu, gelenesel ürün, unlu mamuller

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