Bilgicli, Nermin2020-03-262020-03-2620090023-64381096-1127https://dx.doi.org/10.1016/j.lwt.2008.09.006https://hdl.handle.net/20.500.12395/23443Tarhana was supplemented with buckwheat flour (BWF) to improve its nutritional value and functional properties. Some physical, chemical, functional and sensory properties of tarhanas containing BWF (20%, 40%, 60% 80% and 100%) were determined and compared with the control sample. Fermentation loss of tarhana varied between 9.06% and 23.27%. Ash, protein, fat and cellulose contents of the tarhana increased with high BWF addition levels. The high phytic acid content (1565 mg/100 g) of BWF decreased up to 98.7% proportion during the tarhana process. As the BWF addition level increased, K, Mg and P contents of tarhana increased significantly (p < 0.05). 40% BWF addition increased lysine content significantly (p < 0,05). While nutritional value of tarhana increased with BWF addition, functional and sensory properties decreased over 40% addition level. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.en10.1016/j.lwt.2008.09.006info:eu-repo/semantics/closedAccessBuckwheatTarhanaMineralAmino acidNutritionArticle422514518Q1WOS:000261505600011Q1