Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour

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dc.contributor.authorDemir, M. Kursat
dc.contributor.authorKutlu, Gozde
dc.contributor.authorYilmaz, Mustafa T.
dc.date.accessioned2024-02-23T14:24:32Z
dc.date.available2024-02-23T14:24:32Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractCeliac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana. The objective of this work was to investigate the steady shear, viscoelastic and deformation and recovery properties (applying three interval thixotropy test (3ITT)) of gluten-free tarhana soups prepared with different concentrations of QF (40%, 50%, and 60%). It was found that the soups fitted well (R-2 > 0.99) Ostwald de Waele model and exhibited shear thinning behavior. Besides, elastic properties dominated the viscous properties. Although the maximum deformation and recovery were determined at 40% concentration level, minimum deformation and recovery properties were specified at 60% concentration level. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties.en_US
dc.identifier.doi10.1111/jtxs.12214
dc.identifier.endpage102en_US
dc.identifier.issn0022-4901
dc.identifier.issn1745-4603
dc.identifier.issue2en_US
dc.identifier.pmid28370110en_US
dc.identifier.scopus2-s2.0-84992129665en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage95en_US
dc.identifier.urihttps://doi.org/10.1111/jtxs.12214
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13992
dc.identifier.volume48en_US
dc.identifier.wosWOS:000403062700002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Texture Studiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGluten-Freeen_US
dc.subjectQuinoaen_US
dc.subjectSteady Shear And Viscoelastic Propertiesen_US
dc.subjectTarhanaen_US
dc.subjectThree Interval Thixotropy Testen_US
dc.titleSteady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flouren_US
dc.typeArticleen_US

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