The effect of using wheat species on the quality and sensory properties of rice pudding

It was aimed to determine some quality and sensory differences in the pudding by using wheat species instead of rice. For this, Einkorn wheat pudding, Iza wheat pudding, Emmer wheat pudding, Spelt wheat pudding and rice pudding (control) were prepared. It was determined that the dry matter, mineral matter and protein values of wheat pudding were higher than the control (P < 0.05). The use of different wheat varieties instead of rice in pudding production caused a decrease in the pH and L* values of the samples and an increase in the b* values. Iza wheat pudding was the highest dry matter, mineral matter, protein, water holding capacity, viscosity, firmness and adhesiveness values, followed by Einkorn wheat pudding. The highest structure-consistency, taste-smell and general acceptability values were determined in Siyez wheat pudding. It was concluded that Einkorn, Iza, Emmer and Spelt wheats can be used instead of rice in pudding production.