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Assessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals
Author(s) -
Atasoy Rabia,
Hendek Ertop Müge
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15606
Subject(s) - food science , chemistry , phytic acid , linoleic acid , gluten free , oleic acid , legume , palmitic acid , antioxidant , fortification , polyunsaturated fatty acid , wheat flour , fatty acid , gluten , food fortification , agronomy , biology , micronutrient , biochemistry , organic chemistry
The present study investigates the use of chickpea, bean, corn, brown rice, buckwheat, and lentil flours instead of wheat flour in terms of several nutritional and bioactive properties of the tarhana. The fatty acid composition, antioxidant activity, in vitro mineral digestibility, phytic acid, and mineral contents of the flour and tarhana samples were analyzed. When the formulation and other raw material qualities were kept constant, the properties of tarhana were significantly affected by the type of flour. They influenced the fatty acid composition of tarhana samples. Linoleic acid (C18:2), oleic acid (C18:3), and palmitic acid (C16:0) were found to be the predominant fatty acids in tarhana samples. Total USFA contents of the tarhana samples were significantly ( p < .05) higher than the content of saturated fatty acids SFA, especially in red lentil (USFA content 77.28%). It was determined that cereal and legume flours were good sources of minerals and USFAs. The digestible ash content of all tarhana samples increased by approximately two or three times compared to the flour sample. Practical applications Since the lentils, chickpeas, rice, bean, buckwheat, and corn flours do not contain gluten, these new tarhana products will be a good alternative that can be consumed by celiac patients. Their high nutritional quality, due to mineral content, antioxidant activity, and fatty acid composition than the traditional wheat tarhana, will make tarhana value‐added product in the view of customer perception. It is thought that the products obtained in this study will be an alternative for the search for functional, natural, and nutritional products for the consumption of current consumers.