Bilgicli, Nermin2020-03-262020-03-2620090963-7486https://dx.doi.org/10.1080/09637480802112546https://hdl.handle.net/20.500.12395/23515Tarhana, 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.en10.1080/09637480802112546info:eu-repo/semantics/closedAccessTarhanagluten-freeceliacmineralfermentationArticle601819391028Q1WOS:000272942400001Q2