Determination of physico-chemical and sensory properties of bazlama in Ilgın region of Konya enriched with some barley genotypes

This study aimed to enhance the nutritional content and functional properties of traditional bazlama bread from the Ilgın district of Konya by enriching the formulations with two different local barley genotypes, known as Özen and Yalın, at levels of 0% (control), 10%, 20%, and 30%. A total of seven different samples were prepared and analyzed under laboratory conditions. Each sample was evaluated based on its color parameters (L, a, b*, C, Hue), pH, dry matter, ash (%), fat (%), and protein (%) content. In addition, sensory evaluations were conducted by trained panelists to determine consumer perception and acceptability. The results of physicochemical analyses revealed that the addition of barley flour significantly influenced the nutritional composition of the bazlama samples. Statistically significant increases were observed in protein (9.55 ± 0.06%) and ash (1.24 ± 0.03%) values in samples containing 30% barley flour (p<0.05). As the addition level increased, a decrease in the lightness (L) value was recorded, with the 30% Yalın-added sample showing the lowest lightness (57.84 ± 0.32). On the other hand, the highest chroma (C) value was observed in the 30% Özen-added sample (21.34 ± 0.56), and a shift towards warmer tones was detected in Hue values depending on the addition ratio (p<0.05). This may be attributed to the pigment and phenolic compound content of barley flour. The pH values generally ranged from 5.01 to 5.21, indicating that the slightly acidic structure was maintained with increasing levels of addition. The dry matter content increased proportionally with the addition rate, reaching the highest values in the 30% Yalın (35.04 ± 0.08%) and 30% Özen (35.01 ± 0.06%) samples. Similarly, fat content showed a significant increase, with the 30% Yalın sample reaching the highest fat level (0.45 ± 0.01%) (p<0.05). Sensory analyses were carried out using a structured hedonic scale. The samples prepared with 10% and 20% barley flour received higher scores in terms of overall acceptability, aroma, taste, texture, and appearance. Panelists described these samples with positive expressions such as "close to traditional taste and appearance," "evenly baked," and "balanced pore structure." In particular, the 20% Yalın-added sample received the highest sensory scores for aroma (7.87 ± 1.06) and taste (10.30 ± 1.84) (p<0.01). These findings indicate that in the production of functional foods, the enrichment ratio should be balanced not only in terms of nutritional content but also based on consumer perception. The addition of 10–20% barley flour enhanced the nutritional quality of the bazlama while preserving its traditional sensory characteristics, thereby offering an optimal effect. Although the 30% enrichment improved the functional component content, it was found to be limiting in terms of sensory acceptability. In conclusion, this study presents both a scientific and cultural approach to integrating local grains into the food industry. It demonstrates that barley flour can be used with caution for functional enrichment in traditional products. The findings provide an important application model for sustainable and healthy food production, while also showing that local products with geographical indication potential can be reinterpreted to meet modern consumer expectations.