Determination of various physical, structural properties and sensory acceptability of Hatay Kömbe cookies produced from Ancestral Seed Kavılca (Triticum dicoccum L.)

The objective of this study was to investigate the browning index, baking weight loss, texture, fatty acid composition and sensory properties of Hatay Kömbe cookies produced using ancient whole wheat flour Kavılca and white wheat flour. Kavılca, an ancient wheat variety cultivated for thousands of years in the Anatolian region of Turkey, is a substantial source of dietary fibre, contains comparatively low levels of gluten, while being abundant in essential nutrients such as B vitamins, zinc and magnesium. Hatay Kömbe, which has a geographical indication, is a type of sweet cookie that is baked after being shaped in traditionally produced wooden moulds. It is characterised by a distinctive spicy dough composition that pice mixture consists of powder cinnamon, allspice, clove, muscat, ginger, mahaleb and mastic gum. In this study, the physical, functional and nutritional properties of Hatay Kömbe cookies were significantly improved by using whole wheat Kavılca flour. The baking weight loss percentage was ascertained to be 10.34% for HKW and 34.08% for HKK, with no significant variance observed in these values over the storage period of two months. The browning index was determined to be 37.73 for HKW and 123.53 for HKK. The fracturability values of the products recorded as 47.72 for HKW and 48.97 for HKK. In comparison to HKW, HKK exhibited a softer texture and higher fracturability. The sensory characteristics of the production made with Kavılca flour founded to be highly regarded by experts, particularly in relation to its aroma and overall acceptability. Consequently, the utilisation of cookies fortified with ancient whole wheat flour has the potential to yield products that offer enhanced health benefits, particularly when incorporated into grain-based products such as Hatay Kömbe cookies, which is designated with a geographical indication.