UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE GLUTEN- FREE TARHANA PRODUCTION
Keywords:tarhana, legume flour, gluten-free, functional properties, fermentation
This study aimed to investigate the effect of different legume and cereal flours on the proximate composition, and functional, powder, and sensory properties of the gluten-free tarhana. For this purpose, different legumes and cereal flours such as commercial gluten-free flour, rice flour, chickpea flour, bean flour, and yellow lentil flour were used. The moisture contents of tarhana samples were found to be lower than 10%. Based on the obtained results, it can be stated that the protein and cellulose contents of gluten-free tarhana samples can be significantly increased using rice (75.94% for protein and 15.29% for cellulose), chickpea (260.00% for protein and 115.88% for cellulose), bean (283.91% for protein and 385.88% for cellulose), and yellow lentil (277.19% for protein and 32.35% for cellulose) flours instead of commercial gluten-free flour (p<0.05). The highest water holding capacity (215.50%) and lowest oil holding (58.17%) capacity values were observed for bean flour and bean flour tarhana. While chickpea flour tarhana has superior properties in wettability time (33.80s), bean flour tarhana has superior properties in bulk density (961.53 kg/m3), flowability (very good level), and cohesiveness (low level) values compared to the other tarhana samples. The sensory evaluation showed that all tarhana samples had greater acceptance by the panelists.
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