Features of cigkofte produced from buckwheat and einkorn bulgur

In this study; it was carried out to investigate the possibilities of using einkorn bulgur and buckwheat bulgur instead of fine bulgur used in making traditional raw meatballs. The rapid production and sales of raw meatballs in Turkey through the franchise method in the last quarter century has led to the opening of businesses of different brands and an increase in consumption throughout the country. In this study, raw meatball formulation was prepared with einkorn bulgur and buckwheat bulgur. In the research, all samples were examined physically (aw, color), chemically (fat, carbohydrate, protein, dry matter, ash, pH) microbiologically (Salmonella spp., E.coli, Listeria monocytogenes, aerobic colony count, coagulase positive Staphylococcus count, yeast-mold count). ) and examined from a sensory perspective and the results were evaluated. According to the results of the research, it was determined that buckwheat bulgur, which is used as an alternative to traditional raw meatballs, does not contain gluten and can be an alternative product source especially for those who want to eat gluten-free foods, and raw meatballs produced from einkorn bulgur have a higher protein content than other raw meatball samples. As a result of the research, it was concluded that the sensory properties of raw meatball samples produced from einkorn bulgur can be accepted by consumers, but the raw meatball samples produced from buckwheat should be improved in terms of sensory properties.