Effect of different soaking and cooking methods on the quality of candied fava bean (Vicia faba L.) producti̇on

This thesis studied the effects of different soaking (12 hours at room temperature, 6 hours with sodium bicarbonate water at room temperature, and 2 hours in a water bath at 60°C)and cooking (5 minutes at 100°C, 4 minutes at 160 watts in the microwave, and 15 minutes at 120°C in an oven) methods on the quality of candied fava bean (Vicia faba L.) production were determined. The application of different soaking methods affects the quality of the samples obtained, while different cooking methods reduce cooking time and result in the formation of sensorially desirable flavors. Due to these characteristics, the production of candied fava bean in the scope of this study is expected to be significant in the food industry, leading to the creation of a new product that can be consumed by individuals who must follow a gluten-free diet, providing a beneficial and tasty product among low-income groups, and making a substantial contribution to the scientific literature due to the absence of research on this topic. Candied fava bean samples were analyzed for syrup absorption, total sugar, water activity, differential scanning calorimetry, external color and internal color analysis, texture profile analysis, sensory analysis, and scanning electron microscopy imaging. It was observed that soaking with sodium bicarbonate in the form of pure water and at 60°C reduced hardness for syrup absorption. Changes in color values were observed for different soaking and cooking methods. Overall, sensory evaluation results showed close results for rehydration and different cooking methods. The soaking method that involved soaking at 60°C for 2 hours in a water bath and cooking in boiled water 100°C for 5 minutes and in the microwave at 160 watts for 4 minutes were determined to be the most preferred. Soaking with sodium bicarbonatewas found to enhance taste and aroma scores. Other results were also found to be acceptable. This study will create a high-nutrient, low-cost, and innovative product that will serve as an option for individuals following a gluten-free diet, contributing novelty to the food industry.