Enrichment of gluten-free tarhana with buckwheat flour

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dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T17:38:34Z
dc.date.available2020-03-26T17:38:34Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTarhana, a traditional fermented cereal food in Turkey, is mainly prepared with wheat flour and yoghurt. Buckwheat is a major ingredient in the daily diet of the celiac patients due to its gluten-free composition. In this research, gluten-free tarhana samples were prepared with buckwheat flour (BWF), rice flour and corn starch. Control tarhana was made of wheat flour. In gluten-free formulations, instead of wheat flour, 40% BWF, 30% rice flour and 30% corn starch in the first formulation and 60% BWF, 20% rice flour and 20% corn starch in the second formulation were handled. BWF substitution at a 60% level increased the ash and fat contents of tarhana samples, but affected the lightness value of the samples negatively. Potassium, magnesium and phosphorus contents of the gluten-free tarhana increased significantly (P<0.05) with increasing amount of BWF in the formulation. Sensory evaluation showed that BWF addition resulted in changes in consistency, taste, sourness and grittiness. Tarhana containing 40% BWF received the highest taste and overall acceptability scores.en_US
dc.identifier.doi10.1080/09637480802112546en_US
dc.identifier.endpage8en_US
dc.identifier.issn0963-7486en_US
dc.identifier.pmid19391028en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://dx.doi.org/10.1080/09637480802112546
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23515
dc.identifier.volume60en_US
dc.identifier.wosWOS:000272942400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTarhanaen_US
dc.subjectgluten-freeen_US
dc.subjectceliacen_US
dc.subjectmineralen_US
dc.subjectfermentationen_US
dc.titleEnrichment of gluten-free tarhana with buckwheat flouren_US
dc.typeArticleen_US

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