Comparison of Durability of Gaziantep Village Cookies Prepared With Chickpea Yeast and Dry Yeast by Using Sensory Evaluation Test

Abstract

Gaziantep village cookies, which was patented as Geographical Indicated Product category by Turkish Patent Institute on 28.12.2017, is originally produced with chickpea yeast. However production steps of chickpea yeast are difficult and therefore many producers use dry yeast. In this study, the durability of chickpea and dry yeast-produced Gaziantep Village Cookies was compared by using sensory test. The same recipe was used in cookies prepared with dry and chickpeas yeast. Only yeast are different. Recipe was formed by interviewing with 10 women (over the 50 years old) born and bred in Gaziantep. The taste, color, odor and hardness of these cookies were evaluated sensitively for every 15 days during 2,5 months. Hedonic scale analysis was performed with semi-trained panelist. The results of the sensory tests were statistically evaluated by using the One-way ANOVA test in SPSS 15.0 (Version 2.0). It has been seen that time (p>0.05) is not an important factor for taste, color, odor and hardness of cookies made with chickpea yeast. It has been observed that time (p>0.05) is not an important factor for taste and color of cookies made with dry yeast but time is an important factor for odor and hardness of these cookies (p<0.05)

Keyword: Gaziantep, village, cookies, chickpea, dry, yeast.

DOI: 10.7176/JSTR/6-10-03