Uman National University | today: 06/27/2025
| Author(s) |
Yevchuk Y.V., , , Uman National University of Horticulture Войтовська В.І., , , Кононенко Л. М., , , Михайловин Ю. М., , , |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 106 Part 1 |
| pages | 573-584 | index UDK | 641.528:613.2 | DOI | 10.32782/2415-8240-2025-106-1-573-584 (Link) |
| Abstract | The study investigated the effect of substituting wheat flour with oat flour on pancake dough viscosity, sensory properties, and nutritional composition. The study was conducted during 2022–2024. The research objects were pancakes made from wheat flour (control) and oat flour in various proportions. The pancakes were baked at the Department of Food Technology of Uman National University. Biochemical and physicochemical indicators were determined in the specialized seed control and analytical-technological laboratory of the Institute of Bioenergetic Crops and Sugar Beets. The dough viscosity increased with the higher proportion of oat flour: from 1200 Pa·s in the control sample (100% wheat flour) to 1600 Pa·s in the variant containing 50% oat flour. The organoleptic evaluation of overall appearance, taste, and texture decreased as follows: color – from 5.0 points (control) to 2.5 points (75% oat); taste – from 5.0 to 2.4 points; texture – from 5.0 to 2.2 points; overall score – from 5.0 to 2.3 points. The dough moisture content increased from 40.0% (control) to 44.0% (variant 3), indicating good water-holding capacity of oat flour. The baking time increased from 3.5 minutes (control) to 4.3 minutes (75% oat) at a constant temperature of 180 °C. The product volume decreased from 150 cm³ (control) to 135 cm³ (variant 3), likely due to the absence of gluten in oat flour. The dough pH dropped from 6.5 (control) to 6.2 (variant 3), presumably due to the natural acidity of oats. The energy value decreased from 250 kcal/100 g (control) to 235 kcal/100 g (variant 3), contributing to the development of a dietary product. The nutrient composition changed as follows: protein – from 7.0 g to 7.8 g/100 g; fat – from 5.0 g to 4.3 g/100 g; carbohydrates – from 45.0 g to 38.0 g/100 g; fiber – from 1.0 g to 5.5 g/100 g. Textural properties showed deterioration: hardness increased from 5.0 N to 6.5 N; elasticity decreased from 12.0 mm to 10.5 mm. The addition of oat flour improves the nutritional value of pancakes (protein, fiber, and reduced caloric content). | ||
| Key words | oat flour, viscosity, moisture, color, taste | ||