Abstract

In this research, effects of some additives on sensory properties of Turkish flat bread (tırnaklı ekmek) unique to Sanliurfa were investigated. For this purpose, bread samples were made from wheat flour was added with 10, 20 and 30% durum wheat flour (A) and 0.3, 0.6 and 0.9% DATEM (diacetyl tartaric acid ester of monoglicerids) (B), and 25, 50, and 75 mg kg^-1 L-ascorbic acid (C), and stored for 48 h. Bread samples were investigated for taste and aroma, texture and appearance properties on the 1st, 24th and 48th h. According to sensory analysis, the effects of the additives on the appearance properties and taste and aroma scores were determined statistically insignificant. In general, throughout the duration of storage the bread samples containing the additive types A and B scored higher in terms of texture than control and the samples containing the additive C.

Key words: Additives, “tırnaklı”, flat bread, sensory property.