Bioactive Properties, Phenolic Compounds, and Sensory Evaluation of Muhallebi Sweets Prepared With Different Flours

In this study, the bioactive compounds and sensory evaluation of muhallebi sweets prepared with different flours were investigated. Total phenol and total flavonoid amounts of the muhallebi sweets were assessed to be between 0.07 (coconut flour) and 0.12 mg GAE/100 g (purple wheat flour) to 0.01 (wheat flour) and 0.03 mg QE/100 g (purple wheat flour), respectively. Antioxidant activities of the muhallebi sweets varied between 0.09 (coconut flour) and 0.13 mmol/kg (wheat flour). In general, total phenolic, total flavonoid, and antioxidant capacities of the muhallebi sweets were low. Gallic acid and 3,4-dihydroxybenzoic acid amounts of the muhallebi samples were established to be between 1.28 (coconut flour) and 3.24 mg/100 g (wheat flour) to 1.98 (chufa flour) and 4.00 mg/100 g (purple wheat flour), respectively. While catechin amounts of the muhallebi sweets change between 19.07 (chufa flour) and 32.62 mg/100 g (coconut flour), syringic acid amounts of the muhallebi samples were found to be between 4.50 (purple wheat flour) and 7.39 mg/100 g (wheat flour). In general, the phenolic component amounts of the muhallebi samples made with coconut flour were found to be partially lower than those of other muhallebi types. The sensory properties of the muhallebi sweets prepared with wheat flour and purple wheat flour were more appreciated than the muhallebi samples prepared with chufa flour and coconut flour. Especially the consistency (viscosity) of the muhallebi prepared with purple wheat flour was higher than other muhallebi samples.