Traditional flavor the use of Hatay kömbe with gluten-free teff and amaranth flours
Abstract
Hatay kömbe holds a distinctive and significant position within the rich cultural heritage of Turkish cuisine, is a traditional product passed down through generations. However, shifts in modern dietary preferences and the increasing awareness of gluten intolerance suggest that this traditional recipe can be adapted to gluten-free alternatives. In this study, teff and amaranth flours were used in the production of gluten-free Hatay kömbe, aiming to preserve the traditional flavor while making it suitable for consumption by individuals with celiac disease. The gluten-free kömbe samples were subjected to sensory analyses, in which panelists were asked to evaluate the samples in terms of color, taste, smell, softness, chewiness, and overall acceptability. As a result of the study, the sensory analysis outcomes of the gluten-free Hatay kömbe produced with teff and amaranth flours were examined. Based on the evaluations of the panelists, it was determined that the kömbe prepared with amaranth flour received the highest score in terms of overall acceptability, while the one prepared with teff flour received the lowest score. Particularly in terms of color, taste, and smell, the kömbe made with amaranth flour stood out, although differences were observed in softness and chewability. The findings reveal that gluten-free alternatives can be developed while preserving traditional flavors and achieving satisfactory sensory outcomes.
Keywords
Kömbe , Gluten , Gastronomy
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