Özet:

In this study, the impact on some physical, chemical and sensual properties by using grapefruit and grapefruit wheat in the production of grapefruit is studied. For this purpose, the wheat wheat used in sweets was used in proportions of 5, 10% and 20% of wheat wheat (KB), wheat wheat (KA) and 50% wheat wheat + 50% wheat wheat wheat wheat (KAB) and the results were compared with the check sample. It has been determined that the KA contribution increased the specific volume in sweets more than the other contribution, and that the 20% residence rate in all contribution decreased the specific volume according to the control sample (p<0.05). The oil values were significantly high at 10% and 20% residence rates according to the control sample, while the mineral analysis results showed that the maximum amount of phosphorus was found at 127.8 μg/g 20% residence rates (p<0. and 05). The lowest scores in the emotional assessment have a residence rate of 20%, while the contribution of KA in color, smell and vulnerability has a lower score than the other contribution varieties (p<0.05).

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