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

Yıl 2019, , 301 - 312, 19.09.2019
https://doi.org/10.29050/harranziraat.511520

Öz










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.

Kaynakça

  • AACC, 2000. AACC Approved methods (10th ed.). American Association of Cereal Chemists International, St. Paul, MN.
  • Aktaş, K., Demirci, T., Akın, N., 2015. Chemical composition and microbiological properties of tarhana enriched with immature wheat grain. Journal of Food Processes and Preservation, 39(6): 3014-3021.
  • Alamanou, S., Doxastakis, G., 1995. Thermoreversible size selective swelling polymers as a means of purification and concentration of lupin seed proteins (Lupinus albus ssp. Graecus). Food Hydrocolloids, 9(2): 103-109.
  • Altınel, B., Ünal, S.S., 2017. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. Journal of Food Science and Technology, 54(6): 1628-1637.
  • Bayrakçı, H.A., Bilgiçli, N., 2015. Influence of resistant starches on chemical and functional properties of tarhana. Journal of Food Science and Technology, 52(8): 5335-5340.
  • Bilgiçli, N., 2009. Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology, 42: 514-518.
  • Bolontrade, A.J., Scilingo, A.A., Añón, M.C., 2016. Amaranth proteins foaming properties: Film rheology and foam stability - Part 2. Colloids and Surfaces B: Biointerfaces, 141: 643-650.
  • Bubert, H., Hagenah, W.D., 1987. Detection and measurement. In P. W. J. M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy Wiley-Interscience Publication, New York, USA, 536-567pp.
  • Çaǧlar, A., Erol, N., Elgün, M.S., 2013. Effect of carob flour substitution on chemical and functional properties of tarhana. Journal of Food Processes and Preservation, 37(5): 670-675.
  • Costantini, L., Lukšič, L., Molinari, R., Kreft, I., Bonafaccia, G., Manzi, L., Merendino, N., 2014. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chemistry, 165: 232-240.
  • Daglioğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition. Nahrung, 44(2): 85-88.
  • Damodaran, S., 1997. Food Proteins: An Overview. In: Zollo S (ed) Food Proteins and Their Applications CRC Press, USA, 1-24pp.
  • Değirmencioğlu, N., Gürbüz, O., Herken, E.N., Yıldız, A.Y., 2016. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chemistry, 194: 587-594.
  • Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S., Trianta, N., 1999. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry, 66: 67-73.
  • Erbaş, M., Certel, M., Uslu, M.K., 2005. Microbiological and chemical properties of tarhana during fermentation and storage as wet–sensorial properties of Tarhana soup. LWT - Food Science and Technology, 38: 409-416.
  • Erkan, H., Çelik, S., Bilgi, B., Köksel, H. A., 2006. A new approach for the utilization of barley in food products: Barley tarhana. Food Chemistry, 97(1): 12-18.
  • Ertaş, N., Bilgiçli, N., Özcan, S., Sarı, Ş., 2014. Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana. Quality Assurance of Safety Crops and Food, 6(4): 395-401.
  • Hamada, J.S., 2000. Characterization and functional properties of rice bran proteins modified by commercial exoproteases and endoproteases. Journal of Food Science, 65(2): 305-310.
  • Han, J., Janz, J.A.M., Gerlat, M., 2010. Development of gluten-free cracker snacks using pulse flours and fractions. Food Research International, 43(2): 627-633.
  • Hayta, M., Alpaslan, M., Baysal, A., 2002. Effect of drying methods on functional properties of tarhana: a wheat flour-yogurt mixture. Journal of Food Science, 67(2): 740-744.
  • Herken, E.N., Aydin, N., 2015. Use of carob flour in the production of tarhana. Polish Journal Of Food And Nutrition Sciences, 65(3): 167-174.
  • Hirawan, R., Ser, W.Y., Arntfield, S.D., Beta, T., 2010. Antioxidant properties of commercial, regular- and whole-wheat spaghetti. Food Chemistry, 119(1): 258-264.
  • Hojilla-Evangelista, M.P., Sessa, D.J., Mohamed, A., 2004. Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration. Journal of American Oil Chemical Society, 81(12): 1153-1157.
  • Ibanoglu, Ş., Ibanoglu, E., 1999. Rheological properties of cooked tarhana, a cereal-based soup. Food Research International, 32(1): 29-33.
  • Kıvanç, M., Funda, E.G., 2017. A functional food: A traditional tarhana fermantation. Food Science and Technology, 37(2): 269-274.
  • Kohajdová, Z., Karovičová, J., Schmidt, Š., 2011. Lupin composition and possible use in bakery - A review. Czech Journal of Food Science, 29(3): 203-211.
  • Masure, H.G., Fierens, E., Delcour, J.A., 2016. Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science, 67: 92-111.
  • Mazzeo, M.F., Bonavta, R., Maurano, F., Bergamo, P., Siciliano, R.A., Rossi, M., 2013. Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour. Biochimica et Biophysica Acta, 1830: 5166-5174.
  • Paraskevopoulou, A., Provatidou, E., Tsotsiou, D., Kiosseoglou, V., 2010. Dough rheology and baking performance of wheat flour-lupin protein isolate blends. Food Research International, 43(4): 1009-1016.
  • Recommended Daily Allowances: RDA Chart | RDA Table. http://www.healthsupplementsnutritionalguide.com/recommended-daily-allowances/ Accessed 23 January 2018.
  • Renzetti, S., Arendt, E.K., 2009. Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. European Food Research and Technology, 229(2): 307-317.
  • Sciarini, L.S., Ribotta, P.D., León, A.E., Pérez, G.T., 2012. Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. Journal of Food Engineering, 111(4): 590-597.
  • Sosulski, F., Humbert, E.S., Bui, K., Jones, J.D., 1976. Functional properties of rapeseed flours, concentrates and isolate. Journal of Food Science, 41(6): 1349-1352.
  • Tangüler, H., 2014. Traditional Turkish fermented cereal based products: Tarhana, boza and chickpea bread. Turkish Journal of Agricultural and Food Science and Technology, 2(3): 144–149.
  • Tarakçı, Z., Dogan, I.S., Koca, A.F., 2004. A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey. International Journal of Food Science and Technology, 9(4): 455-458.
  • Trugo, L.C., Von Baer, E., Von Baer, D., 2016. Lupin Breeding. In: Smithers G (ed) Reference Module in Food Science, Elsevier, United Kingdom, 2: 174-182.
  • Wu, Y.V., 2001. Emulsifying activity and emulsion stability of corn gluten meal. Journal of Science of Food and Agriculture, 81(13): 1223-1227.
  • Zucco, F., Borsuk, Y., Arntfield, S.D., 2011. Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT - Food Science and Technology, 44(10): 2070-2076.

Tarhana üretiminde farklı glutensiz unların kullanılmasının tarhananın fiziksel, kimyasal, fonksiyonel ve duyusal özellikleri üzerine etkisi

Yıl 2019, , 301 - 312, 19.09.2019
https://doi.org/10.29050/harranziraat.511520

Öz

Tarhana, buğday unu içeren geleneksel bir gıda ürünüdür. Buğday unu gluten içerdiği için, çölyak hastaları tarafından tüketilmesi yasak bir gıdadır. Bu çalışmanın amacı; tarhana üretiminde buğday unu yerine farklı glutensiz unların kullanımının; tarhananın fiziksel, kimyasal, fonksiyonel ve duyusal özellikleri üzerine etkilerinin araştırılmasıdır. Çalışmanın sonuçlarına göre, tarhana üretiminde lupin, nohut, kuru fasulye ve karabuğday unu gibi tahıl olmayan unların kullanımı; buğday, mısır ve pirinç unu gibi tahıl unlarının kullanımına kıyasla kimyasal özellikleri geliştirmiştir. En yüksek magnezyum ve fosfor içeriği karabuğday ununda tespit edilmiştir. Lupin unu kullanımı; tarhanada en yüksek kalsiyum, mangan içeriği, köpük oluşturma kapasitesi, su tutma kapasitesi ve emülsiyon aktivitesi değerleri oluşturmuştur. Mısır ve pirinç unu kullanımı; diğer tarhana örneklerine göre daha açık renge sahip tarhana elde edilmesine neden olmuştur. Duyusal analiz sonuçlarına göre; tarhana üretiminde; nohut, fasulye, pirinç ve karabuğday unu kullanımı, tarhananın genel kabul edilebilirliğini arttırmıştır.

Kaynakça

  • AACC, 2000. AACC Approved methods (10th ed.). American Association of Cereal Chemists International, St. Paul, MN.
  • Aktaş, K., Demirci, T., Akın, N., 2015. Chemical composition and microbiological properties of tarhana enriched with immature wheat grain. Journal of Food Processes and Preservation, 39(6): 3014-3021.
  • Alamanou, S., Doxastakis, G., 1995. Thermoreversible size selective swelling polymers as a means of purification and concentration of lupin seed proteins (Lupinus albus ssp. Graecus). Food Hydrocolloids, 9(2): 103-109.
  • Altınel, B., Ünal, S.S., 2017. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. Journal of Food Science and Technology, 54(6): 1628-1637.
  • Bayrakçı, H.A., Bilgiçli, N., 2015. Influence of resistant starches on chemical and functional properties of tarhana. Journal of Food Science and Technology, 52(8): 5335-5340.
  • Bilgiçli, N., 2009. Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology, 42: 514-518.
  • Bolontrade, A.J., Scilingo, A.A., Añón, M.C., 2016. Amaranth proteins foaming properties: Film rheology and foam stability - Part 2. Colloids and Surfaces B: Biointerfaces, 141: 643-650.
  • Bubert, H., Hagenah, W.D., 1987. Detection and measurement. In P. W. J. M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy Wiley-Interscience Publication, New York, USA, 536-567pp.
  • Çaǧlar, A., Erol, N., Elgün, M.S., 2013. Effect of carob flour substitution on chemical and functional properties of tarhana. Journal of Food Processes and Preservation, 37(5): 670-675.
  • Costantini, L., Lukšič, L., Molinari, R., Kreft, I., Bonafaccia, G., Manzi, L., Merendino, N., 2014. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chemistry, 165: 232-240.
  • Daglioğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition. Nahrung, 44(2): 85-88.
  • Damodaran, S., 1997. Food Proteins: An Overview. In: Zollo S (ed) Food Proteins and Their Applications CRC Press, USA, 1-24pp.
  • Değirmencioğlu, N., Gürbüz, O., Herken, E.N., Yıldız, A.Y., 2016. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chemistry, 194: 587-594.
  • Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S., Trianta, N., 1999. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry, 66: 67-73.
  • Erbaş, M., Certel, M., Uslu, M.K., 2005. Microbiological and chemical properties of tarhana during fermentation and storage as wet–sensorial properties of Tarhana soup. LWT - Food Science and Technology, 38: 409-416.
  • Erkan, H., Çelik, S., Bilgi, B., Köksel, H. A., 2006. A new approach for the utilization of barley in food products: Barley tarhana. Food Chemistry, 97(1): 12-18.
  • Ertaş, N., Bilgiçli, N., Özcan, S., Sarı, Ş., 2014. Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana. Quality Assurance of Safety Crops and Food, 6(4): 395-401.
  • Hamada, J.S., 2000. Characterization and functional properties of rice bran proteins modified by commercial exoproteases and endoproteases. Journal of Food Science, 65(2): 305-310.
  • Han, J., Janz, J.A.M., Gerlat, M., 2010. Development of gluten-free cracker snacks using pulse flours and fractions. Food Research International, 43(2): 627-633.
  • Hayta, M., Alpaslan, M., Baysal, A., 2002. Effect of drying methods on functional properties of tarhana: a wheat flour-yogurt mixture. Journal of Food Science, 67(2): 740-744.
  • Herken, E.N., Aydin, N., 2015. Use of carob flour in the production of tarhana. Polish Journal Of Food And Nutrition Sciences, 65(3): 167-174.
  • Hirawan, R., Ser, W.Y., Arntfield, S.D., Beta, T., 2010. Antioxidant properties of commercial, regular- and whole-wheat spaghetti. Food Chemistry, 119(1): 258-264.
  • Hojilla-Evangelista, M.P., Sessa, D.J., Mohamed, A., 2004. Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration. Journal of American Oil Chemical Society, 81(12): 1153-1157.
  • Ibanoglu, Ş., Ibanoglu, E., 1999. Rheological properties of cooked tarhana, a cereal-based soup. Food Research International, 32(1): 29-33.
  • Kıvanç, M., Funda, E.G., 2017. A functional food: A traditional tarhana fermantation. Food Science and Technology, 37(2): 269-274.
  • Kohajdová, Z., Karovičová, J., Schmidt, Š., 2011. Lupin composition and possible use in bakery - A review. Czech Journal of Food Science, 29(3): 203-211.
  • Masure, H.G., Fierens, E., Delcour, J.A., 2016. Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science, 67: 92-111.
  • Mazzeo, M.F., Bonavta, R., Maurano, F., Bergamo, P., Siciliano, R.A., Rossi, M., 2013. Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour. Biochimica et Biophysica Acta, 1830: 5166-5174.
  • Paraskevopoulou, A., Provatidou, E., Tsotsiou, D., Kiosseoglou, V., 2010. Dough rheology and baking performance of wheat flour-lupin protein isolate blends. Food Research International, 43(4): 1009-1016.
  • Recommended Daily Allowances: RDA Chart | RDA Table. http://www.healthsupplementsnutritionalguide.com/recommended-daily-allowances/ Accessed 23 January 2018.
  • Renzetti, S., Arendt, E.K., 2009. Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. European Food Research and Technology, 229(2): 307-317.
  • Sciarini, L.S., Ribotta, P.D., León, A.E., Pérez, G.T., 2012. Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. Journal of Food Engineering, 111(4): 590-597.
  • Sosulski, F., Humbert, E.S., Bui, K., Jones, J.D., 1976. Functional properties of rapeseed flours, concentrates and isolate. Journal of Food Science, 41(6): 1349-1352.
  • Tangüler, H., 2014. Traditional Turkish fermented cereal based products: Tarhana, boza and chickpea bread. Turkish Journal of Agricultural and Food Science and Technology, 2(3): 144–149.
  • Tarakçı, Z., Dogan, I.S., Koca, A.F., 2004. A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey. International Journal of Food Science and Technology, 9(4): 455-458.
  • Trugo, L.C., Von Baer, E., Von Baer, D., 2016. Lupin Breeding. In: Smithers G (ed) Reference Module in Food Science, Elsevier, United Kingdom, 2: 174-182.
  • Wu, Y.V., 2001. Emulsifying activity and emulsion stability of corn gluten meal. Journal of Science of Food and Agriculture, 81(13): 1223-1227.
  • Zucco, F., Borsuk, Y., Arntfield, S.D., 2011. Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT - Food Science and Technology, 44(10): 2070-2076.
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği, Ziraat Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Kübra Tuluk 0000-0001-6179-2871

Nilgün Ertaş 0000-0002-0671-2485

Yayımlanma Tarihi 19 Eylül 2019
Gönderilme Tarihi 10 Ocak 2019
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

APA Tuluk, K., & Ertaş, N. (2019). The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana. Harran Tarım Ve Gıda Bilimleri Dergisi, 23(3), 301-312. https://doi.org/10.29050/harranziraat.511520

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