The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana

Abstract

Tarhana is traditional food product containing wheat flour. Because of wheat flour contains gluten, it is forbidden for celiac patients. The aim of this study was to determine physical, chemical, functional and sensorial properties of tarhana produced from gluten-free flours instead of wheat flour. The findings in this study showed that the use of non-cereal flours such as lupin, chickpea, common bean and buckwheat flours improved the chemical properties of tarhana compared to the use of cereal flours such as wheat, corn and rice flours. The highest Mg and P values were determined with buckwheat flour. Using lupin flour gave the highest Ca, Mn, foaming capacity, water absorption capacity and emulsifying activity values in tarhana. Using corn and rice flour resulted more lighter tarhana color than the others used in tarhana. According to sensorial evaluation; using chickpea, commonbean, rice and buckwheat flours improved the overall acceptability of tarhana.