Development of gluten-free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties

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dc.contributor.authorKeskin, Hatice Kilic
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorYaver, Elif
dc.date.accessioned2024-02-23T14:24:25Z
dc.date.available2024-02-23T14:24:25Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractIn this study, gluten-free tarhana samples were developed through the inclusion of chickpea, common bean, lentil, soybean, and lupin flours at different levels (0-75%). Effects of legume flour type and level on the quality of tarhana were evaluated. Increasing legume flour levels markedly improved all of the measured chemical and nutritional properties of the samples. Among the legume flours, soybean flour revealed the greatest ash, protein, total phenolic, and mineral content in tarhana. Also, tarhana containing lupin flour had the lowest phytic acid content (76.75 mg/100 g) as well as similar total phenolic content to tarhana containing soybean flour. Lentil flour provided higher viscosity in tarhana compared to the other legume flours. The results showed that legume flours had the potential to produce high nutritional quality gluten-free tarhana with rich protein and mineral content. Novelty impact statement Tarhana is a Turkish traditional fermented food product, which is consumed as a soup. This study demonstrated that developed functional gluten-free tarhana formulations using legume flours can be a healthy and nutritious alternative for celiac patients as well as people who prefer a gluten-free diet. It was also revealed that the tarhana production process is important in reducing the high phytic acid content of legume flours.en_US
dc.identifier.doi10.1111/jfpp.16415
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85124478473en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.16415
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13946
dc.identifier.volume46en_US
dc.identifier.wosWOS:000762531200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleDevelopment of gluten-free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory propertiesen_US
dc.typeArticleen_US

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