Determination of some physicochemical and sensory properties of sütlaç produced with different wheat varieties

Sütlaç is a dairy dessert that is both in Turkish cuisine and in many countries, consumed by people of all ages and different cultures, generally loved by everyone, easy to produce and low cost. Although Sütlaç is produced with different recipes and cooking techniques in Turkish and world cuisines; the main ingredients of the Sütlaç are milk and rice. Rice loses many nutrients through various technological processes until it becomes consumable. In this study, by using Siyez, Gernik, Dinkel and Iza wheat separately in the production of Sütlaç, it is aimed to increase the nutritional value and turn it into a functional food with more than one health effect on the body. The physicochemical (dry matter, mineral, protein, pH, L * -a * -b * color values, viscosity, water holding capacity, firmness and adhesiveness) and sensory (color-appearance, structure-consistency, taste-odor and general acceptability) differences on the 1st, 5th and 10th day of storage between Sütlaç which is produced with these wheat grains rich in group B vitamins, minerals, protein and dietary fiber and rice Sütlaç which is the control group have been revealed. As a result of the analysis, it was determined that the dry matter, ash and protein values of Sütlaç which was produced with Siyez wheat, Iza wheat, Gernik wheat and Dinkel wheat are higher than rice Sütlaç which is the control group. When the average dry matter rates are examined, the highest value (30.39%) is in Iza Sütlaç; the lowest value (25.11%) was found in rice Sütlaç It was determined that Iza Sütlaç has the highest mineral value (1.03%); rice Sütlaç has the lowest value (0.80%). It was determined that Iza Sütlaç has the highest mineral value (1.03%); rice Sütlaç has the lowest value (0.80%). It was determined that Iza Sütlaç has the highest mineral value (1.03%); rice Sütlaç has the lowest value (0.80%). It was determined that Iza Sütlaç has the highest protein value (5.08%); rice Sütlaç has the lowest protein value (%3,88). The differences on dry matter, mineral and protein values between rice Sütlaç and Sütlaç with different wheat were statistically significant (p <0.05). In general, the differences between the control group and the Sütlaç with different wheat in terms of L * and a * values were found statistically significant (p <0.05). Except for the Iza Sütlaç and the control group, the difference between the other Sütlaç's water holding capacity was found statistically insignificant (p> 0.05). It was determined that the viscosity, firmness and adhesiveness stickiness values of Siyez Sütlaç and Iza Sütlaç are higher than rice Sütlaç. With storage, a statistically significant change was detected only in pH and water holding capacity values of Sütlaç samples (p <0.05). In general, with storage it was determined that the average water holding capacity, viscosity, firmness and adhesiveness values of rice Sütlaç have decreased. As a result of sensory analysis, it was determined that the highest value in terms of color-appearance belongs to the control group and the highest structure-consistency, taste-smell and general acceptability values belong to Siyez Sütlaç. The difference between the general acceptability scores of rice Sütlaç and Sütlaç with different wheat groups was found statistically insignificant (p> 0.05). It was concluded that Sütlaç which was produced with Siyez wheat, Iza wheat, Gernik wheat, Dinkel wheat and rice can be stored for 10 days with the production and storage parameters applied in the research.