Thesis Type: Postgraduate
Institution Of The Thesis: Kocaeli University, Sosyal Bilimler Enstitüsü, Sosyal Bilimler Enstitüsü, Turkey
Approval Date: 2021
Thesis Language: Turkish
Student: GÖZDE ÖZDEMİR
Principal Supervisor (For Co-Supervisor Theses): Dilek Dülger Altıner
Co-Supervisor: Yasemin ŞahanAbstract:
Today, food fortification is used to prevent diseases caused by nutrient deficiencies. Within the scope of the present study, to increase the nutritious and sensory properties of bread, which is commonly consumed in the daily diet, enriched with flour obtained from different medicinal plants. Dandelion (Taraxacum officinale L.) and yarrow (Achillea millefolium L.), which are in the list of medicinal plants, were used in the study. In addition to being used in the treatment of diseases in alternative medicine, these plants have gained interest with their antioxidant and antimicrobial properties, and their important vitamin and mineral contents. The present study aimed to develop new bread formulations enriched with medicinal plant flours and wheat flour was substituted with dandelion flour in different ratios (1, 2, and 3%) and yarrow plant flour (1, 2, and 3%). The control sample contained only wheat flour. Sensory properties of bread with dandelion flour addition (K1, K2, K3) and yarrow flour (C1, C2, C3) were determined and compared with the control bread (K). Also, following the sensory evaluations by the consumers according to the sensory analysis panel form, the effect of the sensory properties of seven different bread formulations on purchase intention was determined. According to the sensory analysis results of the consumers, the use of medicinal plant flours in addition to the wheat flour in bread formulations yielded enriched products with acceptable qualities. K1 bread with 1% dandelion flour was the most favored sample and showed the closest characteristics to the control sample. Also, it was concluded that the sensory properties of bread had a great effect on the sales appeal. According to the results of the research, it was concluded that these medicinal plants, which are beneficial in terms of health, can be used as functional food additives in increasing the use of the food industry and developing new products.