Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties

Abstract

SummaryKavut is a cereal‐based product made from wholemeal wheat and barley flour, milk or milk powder, fat and sugar. In this study, the best processing method and formulation were investigated by analysing different formulations and processing methods for the kavut. Four different flour combinations (100% wheat without barley, 75% wheat + 25% barley, 50% wheat + 50% barley, 25% wheat + 75% barley), two shortening (butter and margarine) and three different roasting periods (1, 1.5, 2 min) at 250 °C were used in the study. Significant changes were observed in the physical and chemical properties of the cereal by heat treatment in the kavut production. Increase of barley flour in the mixture decreased protein content, softness, altered L colour values, appearance, texture, mouth‐feel, and general acceptance and increased ash content, +a and the absorbance value of kavut. While the longer roasting period resulted in reduced softness and colour (L‐value) of kavut, roasting period did not significantly affect the general acceptance of kavut. Kavut made from only whole wheatflour was most preferred by the panellists.