Use of einkorn (Titicum monococcum L.) flour in peksimet (rusk) produced from sourdough bread

This study was carried out to investigate the utility of einkorn wheat flour, which has high nutritional properties, in the peksimet produced from sourdough breads. Sourdough breads were produced by the addition of einkorn wheat flour at ratios of 0, 10, 20, 30, 40 and 50 g/100g and processed to peksimet by drying at 50 °C for 24 h. The peksimet samples produced were ground into flour using a grinder and stored at 4 °C until analyses. Physicochemical, color, nutrition, acrylamide, aroma and sensory analyses were performed in the peksimet produced. It was found that ash content of the peksimet samples increased depending on the increasing einkorn wheat flour amount added into the formulation (p<0.05). Ash content of the peksimet samples ranged from 1.15 to 1.52 g/100g. It was also observed that the fat amount decreased significantly with the increasing einkorn wheat flour in the peksimet samples of which fat ratios ranged between 1.16 and 5.79 g/100g (p<0.05). Besides, the highest protein level (10.02 g/100g) belonged to the peksimet sample containing 40 g/100g einkorn wheat flour. The color values of the samples changed significantly with the addition of einkorn wheat flour. As the amount of additives increased, a* and b* values increased whereas L* value decreased. Total dietary fiber content of the samples varied between 3.00 and 6.17 g/100g; and einkorn wheat flour provided a significant increase in the dietary fiber content of the samples (p<0.05). Resistant starch amount was detected to be 1.56 g/100 g in the peksimet sample containing 50% einkorn wheat flour while it was found that it was 2.10 g/100g in the control group it and decreased significantly (p<0.05) depending on the increasing einkorn wheat flour content. It was observed that acrylamide content increased in proportion to the einkorn flour level, and this increase was found to be statistically significant (p<0.05). Based on the results of our study related to peksimet samples enriched with einkorn flour and produced with sour dough, glycemic index and hydrolysis index values of the samples were decreased with the addition of einkorn wheat flour. Glycemic index values ranged from 94.61 to 89.23. When overall acceptance scores in the sensory analysis of peksimet samples were examined, it incrased with the addition of einkorn wheat flour. The most accepted product formulation was found to be peksimet sample containing 50 g/100g einkorn wheat flour. In conclusion, it was demonstrated that einkorn wheat flour could be used in sourdough peksimet in order to enhance its nutritional quality.