UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE PRODUCTION OF GLUTEN-FREE TARHANA

Abstract

This study focused on the effect of dif-ferent legume (LF) and cereal (CF) flours on the prox-imate composition, powder, and sensory properties of the gluten-free tarhana (GFT). For this purpose, sev-eral legumes and cereal flours such as commercial gluten-free flour, rice flour, chickpea flour, bean flour, and yellow lentil flour were used. The moisture contents of tarhana samples were < 10%. Based on the obtained results, it can be stated that the protein and cellulose contents of GFT samples can be significantly increased using rice (75.94% for protein and 15.29% for cellulose), chickpea (260.00% for protein and 115.88% for cellulose), bean (283.91% for protein and 385.88% for cellulose), and yellow lentil (277.19% for protein and 32.35% for cellulose) flours instead of commercial gluten-free flour (p<0.05). While chick-pea flour tarhana has superior properties in wettabil-ity time (33.80s), bean flour tarhana has superior properties in bulk density (961.53 kg/m3), Carr Index (2.56-5.38), and Hausner Ratio (1.02-1.05) values compared to the other tarhana samples. The sensory evaluation showed that all GFT samples were greatly accepted by the panelists