title: Enrichment of gluten-free tarhana with buckwheat flour.
abstract: Tarhana, a traditional fermented cereal food in Turkey, is mainly prepared with wheat flour and yoghurt. Buckwheat is a major ingredient in the daily diet of the celiac patients due to its gluten-free composition. In this research, gluten-free tarhana samples were prepared with buckwheat flour (BWF), rice flour and corn starch. Control tarhana was made of wheat flour. In gluten-free formulations, instead of wheat flour, 40% BWF, 30% rice flour and 30% corn starch in the first formulation and 60% BWF, 20% rice flour and 20% corn starch in the second formulation were handled. BWF substitution at a 60% level increased the ash and fat contents of tarhana samples, but affected the lightness value of the samples negatively. Potassium, magnesium and phosphorus contents of the gluten-free tarhana increased significantly (P <0.05) with increasing amount of BWF in the formulation. Sensory evaluation showed that BWF addition resulted in changes in consistency, taste, sourness and grittiness. Tarhana containing 40% BWF received the highest taste and overall acceptability scores.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey. nerminbil2003@hotmail.com
authors.forename: Nermin
authors.initials: N
authors.lastname: Bilgiçli
mesh_terms: D000328:Adult; D003116:Color; D003296:Cooking / Q000379:methods; D055050:Diet, Gluten-Free; D002523:Edible Grain / Q000737:chemistry*; D019612:Fagopyrum / Q000737:chemistry*; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D019648:Foods, Specialized / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008875:Middle Aged; D012275:Oryza / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D012677:Sensation; D013213:Starch
chemical_list: D005983:Glutens; D013213:Starch