Investigation of use in mulberry leather (pestil) production of whole cereal flour

In this research, it was aimed to determine the effects of starch, wheat bran, bread wheat flour and different whole grain flour on the physical, chemical and textural properties of mulberry pestil. Thus, the effects of the flours were investigated by physical, chemical and rheological analyses for the pestil samples and herle called intermediate product produced by starch, wheat bran, bread wheat flour and whole grain flour (oats, barley, rye, wheat) at 2 different levels (6% and 9%). Flour variety and flour level variables affected statistically significant (P <0.01) factors on the back extrusion (hardness, consistency, cohesiveness, viscosity index) parameters and water soluble dry matter values of leather herle. The level of flour added to the formulation has been effective in increasing all back extrusion parameters and water soluble dry matter values. The increasing flour level has been effective in increasing the amount of dry matter in leather samples, while decreasing titration acidity, ash, phenolic matter and water soluble dry matter values. The highest value for phenolic substances was determined in samples containing whole oat flour and whole barley flour, while the lowest value was determined in samples containing starch. The color values of L, a and b of the leather samples decreased with increasing flour level. While the increase of flour level was effective in increasing the hardness, cohesiveness and chewiness values of leathers, it affected the decrease of stickiness value and did not make any significant difference on the elasticity values. The highest hardness value was measured in the samples wheat bran of 9%, the lowest hardness value was measured in leather samples whole wheat flour of 6%. The highest cohesiveness value was determined in the sample of the leather added with 9% starch, and the lowest cohesiveness value was determined in the samples containing 6% oat flour. Due to the increase in the level of flour added to the leather formulation, the tensile strength of the pestil increased, while the extensibility of the leather was reduced. The increase in flour level was effective in increasing the relaxation time values and the highest values were found in samples containing starch. Generally, the leather produced with oat flour are more appreciated by panellists. Key Words: Mulberry leather, starch, wheat bran, whole grain flour.