Abstract
In this study, we developed a tart by adding kamut (Triticum turanicum Jakubz) powder and assessed its quality characteristics. Kamut is an ancient grain from Egypt. As the content of the kamut powder in the tart increased from 0% to 60%, the crude fat content decreased, and the moisture, ash, and dietary fiber content increased significantly. The content of minerals, such as iron, manganese, magnesium, calcium, and selenium, was the highest in the tart containing 60% kamut powder. The total phenol content started to increase in tarts containing over 30% kamut powder and was highest in the tarts containing 60% kamut powder. DPPH radical scavenging activity showed a significant increase in the tarts with 45% kamut powder compared to the other groups, and it remained significant in tarts with up to 60% kamut powder (67.06±0.67 TEAC μmol/g). In conclusion, as a result of the consumer preference test, it is judged that it is most suitable to add 45% of the kamut powder content when making tarts with kamut powder added.
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