Use of Quinoa Flour in The Production of Gluten-Free Tarhana
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Japanese Soc Food Sci & Technology
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a complex mixture of storage proteins of wheat, rye and barley. However, pseudocereals do not contain gluten. Quinoa -one of three pseudocereals- has high level of protein, fat, fiber, vitamin, mineral and micro constituents, low level carbohydrate and it has good amino acid balance. The purpose of this study was to make gluten-free tarhana by using different ratios (40:30:30, 50:25:25 and 60:20:20%) quinoa flour (QF), rice flour and potato starch instead of wheat flour, and to determine the effects of QF addition levels on the some physical, chemical, nutritional, sensory properties of tarhana samples. The use of QF led to a decrease in fermentation loss values of the tarhana samples. Also, QF affected the colour (L*, a* and b*) of gluten-free tarhana. The tarhana samples containing 60% QF had the highest a* values, while tarhana samples containing 40% QF had the highest b* values. The use of high level QF (60%) increased crude protein, ash, crude fat, potassium, magnesium, calcium and iron contents in tarhana samples. Moreover, QF affected the scores of sensory properties of gluten-free tarhana soups. Tarhana soups prepared with 50% QF gave the highest scores for consistency and overall acceptability. In conclusion, gluten-free tarhana were satisfactorily improved in terms of chemical, nutritional and sensory properties nutritional properties by quinoa flour.
Açıklama
Anahtar Kelimeler
Quinoa, Gluten-Free, Celiac Disease, Tarhana, Nutritional Properties
Kaynak
Food Science And Technology Research
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
20
Sayı
5
