Development of gluten-free tarhana formulations:Part *** of legume composite flours and baker’s yeast

作     者：Hatice Kılıç Keskin Nermin Bilgiçli Elif Yaver 

作者机构：Department of Food EngineeringEngineering FacultyNecmettin Erbakan UniversityKöyceğiz Campus42090KonyaTurkey 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第47卷第3期

页      面：802-809页

核心收录：

学科分类：08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 

主　　题：Gluten-free Legumes Yeast(Saccharomyces cerevisiae) Tarhana Phytic acid Functional properties 

摘      要：Many gluten-free foods are prepared from starch-rich ingredients with low protein and fiber content,resulting in poor nutritional and functional *** this study,five different composite legume flours which are prepared from different levels of chickpea,lentil,common bean,soybean and lupin flours were used at 75%level in gluten-free tarhana formulations to improve nutritional ***,effect of baker’s yeast(Saccharomyces cerevisiae)at different levels(2.5%and 5.0%)on physicochemical and sensory attributes of the samples containing composite flours was *** inclusion of composite flours(75%)resulted in lower L^(*) and hue values in tarhana than gluten-free sample without composite *** viscosity of tarhana soup containing“25%chickpea+50%lentilcomposite flour(F2)was similar to traditional wheat tarhana soup(p0.05).The utilization of composite flours containing“50%chickpea+25%lentil(F1),F2,and“25%chickpea+25%lentil+25%common bean(F3)in tarhana revealed comparable oil absorption capacity to wheat ***,pH and foaming capacity values of the samples containing composite flours were greater than wheat tarhana and gluten-free tarhana without composite *** addition of composite flours elicited markedly higher ash,protein,fat,and mineral *** phytic acid concentration of tarhana enhanced with the incorporation of composite flour,the use of 5.0%yeast considerably decreased phytic acid content and enriched ash,protein,total phenolic content,Ca,Cu,K,Mg,and P concentrations of tarhana in comparison with tarhana containing 2.5%*** inclusion of F1,F2,and F3 elicited acceptable sensory scores in *** was concluded that gluten-free tarhana prepared from legume composite flours(especially F1,F2,and F3)+5.0%yeast could offer a nutritious and acceptable alternative for gluten-free diet with greater protein and mineral *** on the findings,further studies may evaluate the use of hydrocolloids to improve the tec