Investigation of Some Physicochemical, Color and Sensory Properties of Mulberry Pestils Enriched with Coconut Flour

The aim of this study was to investigate some physicochemical, color and sensory properties of mulberry pestils enriched with coconut flour at four different concentrations (0-2-4 and 5 g/100g). Following shaping of the enriched herle samples were dried and analyses were conducted. Moisture values of the pestils were in the range of 11.65-21.39 g/100g and increased significantly (p<0.01) with the addition of coconut flour. Viscosity values of samples decreased significantly (p<0.01) with the addition of coconut flour. The HMF contents of samples were determined in the range of 11.64-21.55 mg/kg. Maximum sucrose content (27.63 %) was found at 2nd sample while minimum sucrose content (24.61 %) was determined at 1th sample. No significant difference was determined for the color/appearance, firmness/softness, stickiness and overall acceptability scores of the samples (p >0.05) while there was significant difference smell/taste scores (p<0.05). Generally, the best of the trying of design was found to be 2nd design (included 2 g/100g coconut flour) by panelists. In this study, it was seen that a softer, generally accepted and alternative pestil can be produced by using coconut flour.