The effect of different grain use on product characteristics production in rice pudding

Sütlaç is a milky dessert that is easy to produce and consumed by people of all ages with different cultures in both Turkish and International cuisines. Rice that main ingredient of Sütlaç obtained applying technological processes to the paddy. Many nutrients are lost with these technological processes. In this study, it was aimed to increase the functional properties of the Sütlaç using wheat, barley, oats and rye grains separately instead of rice in Sütlaç production. Sütlaç samples produced these grains which rich contents in terms of dietary fiber, antioxidant, some minerals and vitamins were compared with the control group produced with rice in terms of physicochemical (dry matter, protein, mineral matter, pH, color values L*-a*-b*, water holding capasity and viscosity), textural (firmness and adhesiveness) and sensory (color- appearance, structure- consistency and taste-smell) properties. As a result of analysis it was determined that the Sütlaç samples of barley, rye, oat and wheat had higher amount of dry matter, mineral matter and protein content than rice Sütlaç (control group). Total amounts of minerals of rye Sütlaç had the highest value (% 0,86) than rice Sütlaç (% 0,71). While the highest protein content (% 4,05) was found in rye Sütlaç, the lowest value of protein (% 3,38) was obtained in rice Sütlaç. The differences between dry matter, mineral matter and protein content of rye Sütlaç and rice Sütlaç was found statistically significant (p <0.05). When the L* value of color values is examined, the difference between the control sample and only barley and rye Sütlaçs, terms of a* and b* values the difference between the control sample and only wheat Sütlaç was statistically significant. (p<0,05). The difference in water holding capacity between the control group and other cereal puddings with no oat Sütlaç was not statistically significant (p> 0.05). Generally the rice Sütlaç and done with other cereals Sütlaçs no statistically significant difference was found between the values (p> 0.05). As a result of the texture analysis, it was determined that the firmness and adhesiveness values were the highest in the rye sütlaç and the lowest in the oat Sütlaç. Sensory analysis showed that wheat Sütlaç has the highest values in terms of color-appearance, structure-consistency, taste-smell and general acceptability. The values of Barley, rye and oat Sütlaçs were similar to rice Sütlaç.