Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour

Ali GÖNCÜ,İlyas ÇELİK

doi:10.1590/fst.34919

Ali GÖNCÜ, İlyas ÇELİK

Open Access

https://doi.org/10.1590/fst.34919

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Abstract

Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash (%), crude fat(%), soluble-insoluble-total dietary fibre (%), some elements, antioxident activity (µmol TE/100 g) and total phenolic content (mg GAE/100g) of the tarhanas which were obtained by using lentil flour were significantly increased compared to the control tarhanas. All varieties of tarhana exhibited pseudoplastic flow behavior. In terms of microbiological evaluation; lentil tarhanas has higher lactic acid bacteria with yeast and mold amount compared to control tarhanas. When lentil tarhanas were compared, the green lentil tarhanas is the richest one according to the values of soluble-insoluble-total dietary fiber (%), crude ash (%),total phenolic content and antioxidant activity. Tarhanas examined by scanning electron microscopy (SEM), the control and red lentil tarhanas with green and yellow lentil tarhanas exhibited similar morphological characteristics. It has been found that the sensory evaluation of tarhanas is not statistically different from each other in terms of general appreciation. As a result of this, it shows that gluten-free tarhanas produced with lentil flour can be consumed instead of control tarhanas.

Highlights

Cereals supply significant amounts of energy, protein and some elements in human diets (Dordević et al, 2010)
When tarhanas compared in terms of crude protein and crude fat, it is found that red lentil tarhana has them more than others
It is determined that tarhanas which are obtained from wheat flour instead of lentil flour have significantly dietary fibre, crude protein and crude ash

Summary

Introduction

Cereals supply significant amounts of energy, protein and some elements in human diets (Dordević et al, 2010). Celiac disease is a genetic disorder in individuals who have intolerance to gluten in wheat, barley and rye (Pietzak et al, 2001; Dewar et al, 2004). Legumes are an important part of the human diet as a source of protein, vitamins, minerals, dietary fibre and bioactive components (Amarowicz & Pegg, 2008; Derbyshire, 2011; Magalhães et al, 2017; Ozdemir et al, 2019). A lentil grain has many benefits proven by scientific studies on human health. It is an important nutritional source which can be used as a functional ingredient due to the prebiotic properties of the fibers contents, dietary fiber contents and supporting the digestive system with its high protein content. With its fiber content, it has functions such as lowering blood sugar, protecting against cardiovascular diseases, cancer and regulating the digestive system (Wang, 2008)

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