Use of Quinoa Flour in The Production of Gluten-Free Tarhana

Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour

“…Due to changing dietary habits in every passing day, cereal and cereal products have hold a significant place in nutrition of the world population (Demir, ; Dordević, Siler‐Marinković & Dimitrijević‐Branković, ). However, the cereals such as triticale, barley, rye, wheat and oat and their processed products have caused some health problems in humans.…”

“…Celiac disease which is one of such health problems is an intestinal mal‐absorption due to sensitivity against gluten and the most important feature of this disease is its being the only lifelong food allergy. For this reason, it is admitted as the most prevalent genetic disease based on nutrition (Alvarez‐Jubete, Arendt, & Gallagher, ; Demir, ; Dewar, Pereira, & Ciclitira, ; Pietzak, Catassi, Drago, Fornaroli, & Fasano, ). To overcome this problem, some gluten‐free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value (Pellegrini and Agostoni, ).…”

“…Especially, it is presently suggested that pseudo cereals have been safe for a gluten‐free diet. Hence, during the past 10 years, the use of pseudo cereals has increased not only in common diets, but also in allergic to cereals population (Berti, Riso, Brusamolino, & Porrini, ; Bilgiçli, ; Demir, ; Gorinstein et al ., ). It is a food of the twenty‐first century (Valencia‐Chamorro, ).…”

“…The United Nations General Assembly has therefore declared 2013 as the “International Year of Quinoa”, in recognition of ancestral practices of the Andean people, who have managed to preserve quinoa in its natural state as food for present and future generations, through ancestral practices of living in harmony with nature (Demir, ; FAO, ).…”

“…Tarhana is a fermented product that is more consumed than other cereal products and, even so in different formulations, is generally produced using wheat flour, yoghurt, yeast, various vegetables and spices. The products that are used to enrich are required to be appropriate for natural structure of tarhana as well as to play a role on development of nutritional and functional properties of final product (Bilgiçli, ; Dağlıoğlu, 2000; Demir, ; Erbaş, Certel, & Uslu, ). There have been some attempts to enrich tarhana or tarhana‐like products with cereal and cereal by‐products; however, no attempts have appeared so far to enrich tarhana with QF.…”