Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour

Abstract

Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash (%), crude fat(%), soluble-insoluble-total dietary fibre (%), some elements, antioxident activity (µmol TE/100 g) and total phenolic content (mg GAE/100g) of the tarhanas which were obtained by using lentil flour were significantly increased compared to the control tarhanas. All varieties of tarhana exhibited pseudoplastic flow behavior. In terms of microbiological evaluation; lentil tarhanas has higher lactic acid bacteria with yeast and mold amount compared to control tarhanas. When lentil tarhanas were compared, the green lentil tarhanas is the richest one according to the values of soluble-insoluble-total dietary fiber (%), crude ash (%),total phenolic content and antioxidant activity. Tarhanas examined by scanning electron microscopy (SEM), the control and red lentil tarhanas with green and yellow lentil tarhanas exhibited similar morphological characteristics. It has been found that the sensory evaluation of tarhanas is not statistically different from each other in terms of general appreciation. As a result of this, it shows that gluten-free tarhanas produced with lentil flour can be consumed instead of control tarhanas.

Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters

“…However, those layers were not observed on all images or all particles in one image. This is because tarhanas do not have a high fat content (Goencue & Celik, 2020 ).…”

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

“…Similarly, lentils (10/100 g) used in rice pizza provided anthocyanins (4.36-16.29 mg/kg), in addition to enhancing the total carotenoid (25.56-29.51%), antioxidant activity (20.74-24.65%) and phenolic (0.74-0.90 mg/g) (Pasqualone et al, 2022). Furthermore, gluten-free tarhanas produced from whole flour of red, yellow, and green lentils had better antioxidant activities (19.07-39.87 μmol TE/100 g) than wheat flour tarhana (10.93 μmol TE/100 g) (Goencue and Celik, 2020). Also, lentil flour (raw and germinated) cookie displayed more antioxidant activities than a wheat flour cookie due to their high TPC (167.6-190.2 mg GA/100 g), including 1-diphenyl-2-picrylhydrazyl free-radical (DPPH • ) (4.9-5.7 mmol Trolox/kg) and 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS + ) (8.5-10.5 mmol Trolox/kg) radical-scavenging activity than wheat flour cookies (117.5 mg GA/100 g, 2.6 and 4.8 mmol Trolox/kg, respectively) (Oskaybas-Emiek et al, 2021).…”

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

“…In Boza samples, total mesophilic aerobic bacteria (TMAB) were counted on Count Plate Agar (PCA) at 30°C for 48 days, yeast, and mould (YM) on Dichloran Rose-Bengal Chloramphenicol Agar (DRBC) at 28°C-30°C for 5 days, and total lactic acid bacteria (LAB) counts were determined by De Man Rogosa-SharpeAgar (MRS) at 30°C for 48 h. Parallel plate method was used and the results obtained were given as log cfu/g (Göncü & Çelik, 2020).…”