Development of gluten‐free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties

Abstract

In this study, gluten-free tarhana samples were developed through the inclusion of chickpea, common bean, lentil, soybean, and lupin flours at different levels (0–75%). Effects of legume flour type and level on the quality of tarhana were evaluated. Increasing legume flour levels markedly improved all of the measured chemical and nutritional properties of the samples. Among the legume flours, soybean flour revealed the greatest ash, protein, total phenolic, and mineral content in tarhana. Also, tarhana containing lupin flour had the lowest phytic acid content (76.75 mg/100 g) as well as similar total phenolic content to tarhana containing soybean flour. Lentil flour provided higher viscosity in tarhana compared to the other legume flours. The results showed that legume flours had the potential to produce high nutritional quality gluten-free tarhana with rich protein and mineral content. Novelty impact statement Tarhana is a Turkish traditional fermented food product, which is consumed as a soup. This study demonstrated that developed functional gluten-free tarhana formulations using legume flours can be a healthy and nutritious alternative for celiac patients as well as people who prefer a gluten-free diet. It was also revealed that the tarhana production process is important in reducing the high phytic acid content of legume flours.