Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Abstract

The aim of this study was to prepare gluten-free tarhana by using different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) tef flour (TF), corn flour, and potato starch instead of wheat flour and to determine the effects of tef flour addition levels on the some physical, chemical, nutritional, and sensory properties of tarhana samples. The use of tef flour in tarhana formulation increased the ash, protein, and fat contents of the tarhana samples, and also significantly (p < .05) affected their total phenolic content, antioxidant activity, and phytic acid contents. Increasing amount of tef flour in tarhana formulations were resulted in higher oil absorption, foaming capacity, foaming stability, and lower viscosity and water absorption values. Incorporation of tef flour showed slight influence on the sensorial quality of the tarhana samples. The results obtained showed that the tef flour can be used to develop a new gluten-free tarhana formulation. Practical applications Tef (Eragrostis tef Zucc.), due to its gluten-free composition, is an important grain for the daily diet of celiac patients, who should abstain from gluten-containing foods in their lifetime. Besides, it is a rich nutritional source in terms of a balanced amino acid profile, polyphenols, and phytochemicals. In this study, tef flour (TF), corn flour, and potato starch were used at different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) for developing a new gluten-free tarhana formulation, and especially tef flour effects on physical, chemical, nutritional, and sensory properties of tarhana were evaluated. The addition of tef flour in particular increased the chemical and nutritional properties of tarhana.