Effect of Roasted Yellow Chickpea (Leblebi) Flour Addition on Chemical, Rheological and Sensory Properties of Boza

Abstract

The effect of yellow chickpea (leblebi) flour substitution with maize, rice or/and wheat flours on chemical, rheological and sensory properties of a fermented cereal product boza was investigated. Boza samples with leblebi flour alone had the highest protein (8.46%), ash (1.107%), Ca (268.1 ppm), K (525.3 ppm), P (199.2 ppm), Zn (3.13 ppm), Mn (1.14 ppm), acidity (0.57%), lactic acid (717.3 mg/100 g) and acetic acid (293.5 mg/100 g), and the lowest sucrose (0.05 g/100 g) contents. Results of rheological analyses indicated that boza samples showed a pseudoplastic behavior with a flow behavior index ranging from 0.37 to 0.48. In sensory analysis, overall acceptance of panelists for bozas prepared by the partial substitution of maize, wheat or rice flours with leblebi flour was higher than bozas with leblebi flour alone. In conclusion, partial substitution of maize, wheat or rice flour by leblebi flour in boza production resulted in a fermented product with higher consumer acceptability. Practical Applications Boza is a fermented cereal product, and boza‐like products are widely consumed in the Eastern European, Middle Eastern and Asian countries. Boza has been widely consumed with yellow chickpea (leblebi) and/or cinnamon, which has been long perceived complementary by consumers in terms of sensory properties. Cracked chickpeas are byproducts of roasted leblebi production, and they are separated from intact ones at the end of the process due to their low economic value. In this study, cracked leblebi was used for the substitution of cereals in boza production. The results indicated that cracked leblebi flour could successfully substitute wheat, rice or maize flour; however, full substitution of cereal flours negatively influenced the sensory properties of boza samples. Fermented cereal foods like boza can be produced by the leblebi flour substitution and final products, and final products may be a better alternative for individuals with certain health disorders like celiac disease members.

Cereal source and microbial consortia of the starter culture influence the chemical composition and physicochemical characteristics of boza

“…Chemical compositions of the Turkish boza samples manufactured with various raw materials were previously reported by several authors (Arıcı and Dağlıoğlu, 2002;Çelik et al, 2016). In this study, the chemical compositions of the samples were investigated comparatively based on their raw material compositions.…”

Determination of the Best Functional Chickpea Cultivars by Topsis Technique

“…Chickpea (Cicer arientum) is one of the most important pulse crops with high carbohydrate and dietary fiber content, considerable protein content and of various minerals (Bibi et al, 2007;Özer et al, 2010;Mafakheri et al, 2011;Torutaeva et al, 2014;Çelik et al, 2016). Due to its high nitrogen utilization efficiency and high protein yield under drought conditions, chickpea is mostly grown in arid or semiarid Mediterranean environment of West Asia and North Africa and adopted in North America, western Canada, Australia, New Zealand, and Central Europe (Oweis et al, 2004;Özer et al, 2010;Ozkilinc et al, 2011;Atalay and Babaoglu, 2012;Siddique et al, 2012;Neugschwandtner et al, 2015;Sadras and Dreccer, 2015).…”

“…Due to its suitable climatic conditions, Turkey is the fifth biggest producer of chickpea after India, Australia, Myanmar, and Ethiopia (FAO, 2012). In the market high yield registered chickpea cultivars resistant or tolerant to biotic and abiotic stress factors are being grown and consumed as flour, canned, roasted, boiled, fermented, fried steamed, or snack food (Coşkuner and Karababa, 2004;Bibi et al, 2007;Özer et al, 2010;Çelik et al, 2016). The studies also showed that chickpea seeds had good functional properties which allowed them to be used as additive in processed foods, cosmetics and pharmaceuticals.…”

Application of Multi Criteria Decision Technique to Determine the Best Chickpea Cultivars With High Antioxidant Potential

“…The major producer of chickpea is India with 9.9 M tones production and followed by Australia, Myanmar, Ethiopia, and Turkey (FAO, 2014). It is the third most important pulse crop after dry bean and pea and consumed as flour, canned, roasted, boiled, fermented, fried steamed, or eaten as snack food (Bibi et al, 2007;Coşkuner and Karababa, 2004;Çelik et al, 2016;Özer et al, 2010). Chickpea is good source of protein (15-29 %), carbohydrate (41-47 %), dietary fiber (14-18 %), minerals and vitamins (Bibi et al, 2007;Çelik et al, 2016;Mafakheri et al, 2011;Özer et al, 2010;Torutaeva et al, 2014).…”

“…It is the third most important pulse crop after dry bean and pea and consumed as flour, canned, roasted, boiled, fermented, fried steamed, or eaten as snack food (Bibi et al, 2007;Coşkuner and Karababa, 2004;Çelik et al, 2016;Özer et al, 2010). Chickpea is good source of protein (15-29 %), carbohydrate (41-47 %), dietary fiber (14-18 %), minerals and vitamins (Bibi et al, 2007;Çelik et al, 2016;Mafakheri et al, 2011;Özer et al, 2010;Torutaeva et al, 2014). However, chickpea is cultivated mostly in arid or semiarid Mediterranean environment of West Asia and North Africa, it has been adopted in North America, western Canada, Australia, New Zealand, and Central Europe due to its high nitrogen utilization efficiency and high protein yield under drought conditions (Neugschwandtner et al, 2015;Oweis et al, 2004;Sadras and Dreccer, 2015;Siddique et al, 2012).…”