The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana

Year 2019, , 301 - 312, 19.09.2019

Kübra Tuluk , Nilgün Ertaş

https://doi.org/10.29050/harranziraat.511520

Cited By: 7

Abstract

Tarhana is traditional food product containing wheat flour. Because of wheat flour contains gluten, it is forbidden for celiac patients. The aim of this study was to determine physical, chemical, functional and sensorial properties of tarhana produced from gluten-free flours instead of wheat flour. The findings in this study showed that the use of non-cereal flours such as lupin, chickpea, common bean and buckwheat flours improved the chemical properties of tarhana compared to the use of cereal flours such as wheat, corn and rice flours. The highest Mg and P values were determined with buckwheat flour. Using lupin flour gave the highest Ca, Mn, foaming capacity, water absorption capacity and emulsifying activity values in tarhana. Using corn and rice flour resulted more lighter tarhana color than the others used in tarhana. According to sensorial evaluation; using chickpea, commonbean, rice and buckwheat flours improved the overall acceptability of tarhana.

Keywords

Gluten-free, Tarhana, Non-cereal flour, Functional properties, Sensory evaluation

Tarhana üretiminde farklı glutensiz unların kullanılmasının tarhananın fiziksel, kimyasal, fonksiyonel ve duyusal özellikleri üzerine etkisi

Abstract

Tarhana, buğday unu içeren geleneksel bir gıda ürünüdür. Buğday unu gluten içerdiği için, çölyak hastaları tarafından tüketilmesi yasak bir gıdadır. Bu çalışmanın amacı; tarhana üretiminde buğday unu yerine farklı glutensiz unların kullanımının; tarhananın fiziksel, kimyasal, fonksiyonel ve duyusal özellikleri üzerine etkilerinin araştırılmasıdır. Çalışmanın sonuçlarına göre, tarhana üretiminde lupin, nohut, kuru fasulye ve karabuğday unu gibi tahıl olmayan unların kullanımı; buğday, mısır ve pirinç unu gibi tahıl unlarının kullanımına kıyasla kimyasal özellikleri geliştirmiştir. En yüksek magnezyum ve fosfor içeriği karabuğday ununda tespit edilmiştir. Lupin unu kullanımı; tarhanada en yüksek kalsiyum, mangan içeriği, köpük oluşturma kapasitesi, su tutma kapasitesi ve emülsiyon aktivitesi değerleri oluşturmuştur. Mısır ve pirinç unu kullanımı; diğer tarhana örneklerine göre daha açık renge sahip tarhana elde edilmesine neden olmuştur. Duyusal analiz sonuçlarına göre; tarhana üretiminde; nohut, fasulye, pirinç ve karabuğday unu kullanımı, tarhananın genel kabul edilebilirliğini arttırmıştır.

Keywords

Tarhana, Glutensiz, Tahıl olmayan un, Fonksiyonel özellik, Duyusal değerlendirme

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