Abstract
Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70, and 100%, and the effect of this replacement on the contents of crude fat, ash, protein, dietary fibre, phytic acid, minerals, vitamins B1and B2, tocopherols, γ-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.
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