Effect of whole grain flours on the overall quality characteristics of mulberry pestil

This research aimed to determine the effects of the structural ingredients (starch, wheat flour, wheat bran and whole grain flours from oat, barley, rye and wheat) on the physical, chemical and sensorial properties of the mul-berry pestil. Effects of structural ingredients and their levels were statistically significant on colour values, total dry matter, ash, pH and titratable acidity, total soluble solids, total phenolic content and sensorial evaluation results (P < 0.01) of pestil samples. The characteristics of mulberry pestils ranged from 7.26 to 8.53 brix for total soluble solids, 90.23–92.67% total dry matter, 2.09–3.23% ash (in dry weight), 5.67–5.81 pH, 0.40–0.73% titratable acidity. The highest total phenolic contents were determined in samples containing whole oat flour and whole barley flour, while the lowest values were determined in samples containing starch. The L* values of the pestil samples increased with increasing barley flour and starch content whereas L* values decreased in the pestil samples containing wheat flour, whole rye flour, whole wheat flour, whole oat flour and wheat bran. The highest a* and b* values were mea-sured in samples containing 9% level of starch, and the lowest a* and b* colour values were determined in samples containing 9% level of wheat bran. According to the sensorial evaluation results, the pestil samples produced with oat flour were generally more appreciated by panelists.