Gluten-free tarhana fortified with different ratios of edible mushroom Lactarius deliciosus

Abstract

The present work aimed to develop nutritious and delicious tarhana soup for people who are especially sensitive to gluten. An edible mushroom, Lactarius deliciosus, was used in the gluten-free soup formulation instead of rice flour with different fortification ratios (0, 25, 50, 75, and 100%). Ash, protein, fat, mineral, acidity, water and oil absorptions, total phenolics, and antioxidant activities of gluten-free tarhana samples increased with the fortification of L. deliciosus in a dose-dependent manner, though the samples lost their lightness (L*), hue angle (H°), and chroma (C*) values. Total carbohydrate was calculated by subtracting the sum of crude ash, protein, and fat contents, and determined in the range of 64.31 - 78.51%. Potassium was the most abundant mineral found in samples, followed by calcium, and magnesium. Total polyphenols increased to 14,847.28 from 1,526.46 mg/kg gallic acid equivalent (GAE) for 100% fortification of L. deliciosus powder on dry weight basis (DWB). Antioxidant activity by ferric reducing antioxidant power (FRAP) assay (3.01 - 10.14 mmol Trolox equivalent, TE/kg DWB) was comparably higher than that with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (1.09 - 8.81 mmol TE/kg DWB). Gluten-free tarhana sample fortified with 25% L. deliciosus powder (DWB) had the highest sensory scores with respect to colour, taste, mouthfeel, and overall acceptability.