Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana

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dc.contributor.authorCevik, A.
dc.contributor.authorErtas, N.
dc.date.accessioned2024-02-23T14:37:29Z
dc.date.available2024-02-23T14:37:29Z
dc.date.issued2019
dc.departmentNEÜen_US
dc.description.abstractTarhana, one of the Turkish traditional nutritious foods, is prepared with wheat flour, yoghurt, yeast, various vegetables and spices by some processes (kneading, fermenting, drying and grinding). The study aimed to improve tarhana's nutritional and sensorial properties using quinoa, buckwheat and lupine flour at different levels of addition to wheat flour (0 as control, 10, 20, 30 and 40%, w/w). Redness, yellowness, ash, protein, phytic acid, calcium, iron, potassium, magnesium, phosphorus, zinc contents, total phenolic content and antioxidant capacity values increased linearly (P< 0.05) by increasing the levels of buckwheat, quinoa and lupine flour. Highest viscosity value was found in quinoa flour added tarhana samples. Addition of lupine flour increased a*, b*, SI (chroma) as colour values as well as ash, protein, calcium, iron, potassium, zinc contents. Buckwheat flour addition increased ash, phytic acid, magnesium, phosphorus contents and antioxidant capacity in comparison to other flours used in tarhana samples. According to sensorial analysis, 20% quinoa flour added tarhana samples gave the highest scores from panellists according to taste, flavour, sourness and general likes. Improvement of colour of tarhana samples was determined with utilisation of lupine flour by the panellists. Consequently, 20% quinoa addition to tarhana formulation can be recommended to improve nutritional properties without adverse effects.en_US
dc.identifier.doi10.3920/QAS2018.1305
dc.identifier.endpage155en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85065227744en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage145en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2018.1305
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16127
dc.identifier.volume11en_US
dc.identifier.wosWOS:000463733100005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTarhanaen_US
dc.subjectFortificationen_US
dc.subjectQuinoaen_US
dc.subjectBuckwheaten_US
dc.subjectLupineen_US
dc.subjectAntioxidanten_US
dc.titleEffect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhanaen_US
dc.typeArticleen_US

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