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Usage of quinoa flour in traditional tarhana production

Year 2019, Volume: 23 Issue: 1, 22 - 30, 25.03.2019

Gamze Üçok Tekmile Cankurtaran Mustafa Kürşat Demir

https://doi.org/10.29050/harranziraat.402350
Cited By: 6

Abstract

In this study, the usage of quinoa flour was
investigated to improve some quality parameters of the tarhana. For this
purpose, six different ratios of quinoa flour (0, 20, 40, 60, 80 and 100 %)
which were replaced by the wheat flour were used to produce tarhana samples.
Some physical, chemical and sensory properties of tarhana samples were
investigated. Generally, quinoa flour substitution decreased L*, a* and b*
values of the tarhana samples. Increasing amount of quinoa flour in tarhana
formulations were resulted in higher ash, protein, fat, phytic acid, total
phenolic contents and lower viscosity values. The highest viscosity value was
determined in the control sample and the viscosity values decreased with the
quinoa flour substitution. According to sensory analysis results, usage of
quinoa flour has no significant impact in the overall acceptability of tarhana
formulations.

Keywords

Quinoa Tarhana Colour Phytic acid Sensory properties

References

  • AACC, 1999. Approved Methods of the American Association of Cereal Chemistry (11th ed.). St Paul, Minnesota.
  • Alvarez-Jubete, L., Arendt, E. K., Gallagher, E., 2009. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int J Food Sci Nutr, 60 Suppl 4: 240-257.
  • Alvarez-Jubete, L., Arendt, E. K., Gallagher, E., 2010. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21 (2): 106-113.
  • Atef, A., Abou-Zaid, E., SY, W., 2014. H. Emam, Use of Quinoa Meal to Produce Bakery Products to Celiac and Autism Stuffs. International Journal of Science and Research, 3 (9): 1344-1354.
  • Baker, M. G., Hudson, H., Flores, L., Bhaduri, S., Ghatak, R., Navder, K. P., 2013. Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour. Journal of the Academy of Nutrition and Dietetics, 113 (9): A60.
  • Beta, T., Nam, S., Dexter, J. E., Sapirstein, H. D., 2005. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions. Cereal Chemistry, 82 (4): 390-393.
  • Bilgiçli, N., 2002. Fitik asitin beslenme açısından önemi ve fitik asit miktarı düşürülmüş gıda üretim metotları. Selçuk Tarım Bilimleri Dergisi, 16 (30): 79-83.
  • Bilgiçli, N., 2009. Effect of buckwheat flour on chemical and functional properties of tarhana. LWT-Food Science and Technology, 42 (2): 514-518.
  • Çevik, A., 2016. Tarhananın besinsel zenginleştirilmesinde kinoa, karabuğday ve lüpen unlarının kullanımı. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya, 113s.
  • Dağlıoğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition. Nahrung, 44 (2): 85-88.
  • Demir, M. K., 2014. Use of Quinoa Flour in The Production of Gluten-Free Tarhana. Food Science and Technology Research, 20 (5): 1087-1092.
  • Doğan, H., Karwe, M. V., 2003. Physicochemical Properties of Quinoa Extrudates. Revista de Agaroquimica y Tecnologia de Alimentos, 9 (2): 101-114.
  • Durmuş, Y., 2015. Glutensiz tarhana üretiminde hidrokolloid kullanımının kalite üzerine etkisi. Yüksek Lisans Tezi, Ordu Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ordu, 120s.
  • Erkan, H., 2004. Farklı tahıl unları kullanılarak üretilen tarhana örneklerinin kimyasal, fonksiyonel ve duyusal özelliklerinin araştırılması. Doktora Tezi, Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara, 108s.
  • Francis, F. J., 1998. Colour Analysis, pp. 599-612. In: S. S. Nielsen (Ed.), Food analysis Aspen Publishers, Gaithersnurg, USA.
  • Gökmen, S., 2009. Çiğ, pişmiş ve kurutulmuş ayva katkısının tarhana üzerine olan etkisi. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Afyonkarahisar, 81s.
  • Guzman-Maldonado, S. H., Paredes-Lopez, O., 1998. Functional products of plants indigenous to Latin America: Amaranth, quinoa, common beans and botanicals, pp. In: G. Mazza (Ed.), Functional Foods: Biochemical and Processing Aspects Technomic Publishing Company, Lancaster.
  • Haug, W., Lantzsch, H., 1983. Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34 (12): 1423-1426.
  • Hoseney, R. C., 1994. Principles of Cereal Science and Technology. 2nd ed., AACC International, Inc., St Paul, MN.
  • İbanoglu, Ş., İbanoglu, E., Ainsworth, P., 1998. Effect of dilute acid hydrolysis on the cooked viscosity of tarhana, a traditional Turkish cereal soup. International Journal of Food Sciences and Nutrition, 49 (6): 463-466.
  • İbanoǧlu, Ş., İbanoǧlu, E., Ainsworth, P., 1999. Effect of different ingredients on the fermentation activity in tarhana. Food Chemistry, 64 (1): 103-106.
  • İbanoğlu, Ş., Maskan, M, 2002. Effect of cooking on the drying behaviour of tarhana dough, a wheat flour–yoghurt mixture. Journal of Food Engineering, 54 (2): 119-123.
  • Iglesias-Puig, E., Vicente, M., Monika, H., 2015. Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT-Food Science and Technology, 60 (1): 71-77.
  • Jancurová, M., Minarovicová, L., Dandar, A., 2009. Quinoa-a review. Czech Journal of Food Sciences, 27 (2): 71-79.
  • Kaya, İ. Ç., 2010. Akdeniz bölgesinde damla sistemiyle tatli ve tuzlu su kullanilarak uygulanan farkli sulama stratejilerinin quinoa bitkisinin verimiyle toprakta tuz birikimine etkileri ve saltmed modelinin test edilmesi. Doktora Tezi, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Tarımsal Yapılar ve Sulama Anabilim Dalı, Adana, 227s.
  • Koyun, S., 2013. Güvenli gida: quinoa (Chenopodium quinoa Willd.). Mesleki Bilimler Dergisi, 2 (2): 85-88.
  • Kozioł, M. J., 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5 (1): 35-68.
  • Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M., Rizzello, C. G., 2017. Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT-Food Science and Technology, 78: 215-221.
  • Ng, S. C., Anderson, A., Coker, J., Ondrus, M., 2007. Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chemistry, 101 (1): 185-192.
  • Özkaya, B., 2004. The effect of variety and extraction on phytic acid content of bread. Ankara University, Scientific Research Projects, Project Number:2002-07-11-064, Ankara.
  • Park, H. S., Morita, N., 2004. Changes of bound lipids and composition of fatty acids in germination of quinoa seeds. Food Science and Technology Research, 10 (3): 303-306.
  • Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., Zachwieja, Z., 2009. Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115 (3): 994-998.
  • Ramos Diaz, J. M., Kirjoranta, S., Tenitz, S., Penttilä, P. A., Serimaa, R., Lampi, A. M., Jouppila, K., 2013. Use of amaranth, quinoa and kañiwa in extruded corn-based snacks. Journal of Cereal Science, 58 (1): 59-67.
  • Ranhotra, G. S., Gelroth, J. A., Glaser, B. K., Lorenz, K. J., Johnson, D. L., 1993. Composition and protein nutritional quality of quinoa. Cereal Chemistry Journal, 70: 303-305.
  • Rizzello, C. G., Lorusso, A., Montemurro, M., Gobbetti, M., 2016. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology, 56: 1-13.
  • Slinkard, K., Singleton, V. L., 1977. Total Phenol Analysis: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture, 28 (1): 49-55.
  • Tan, M., Yöndem, Z., 2013. İnsan ve hayvan beslenmesinde yeni bir bitki: kinoa (Chenopodium quinoa Willd.). Alınteri Zirai Bilimler Dergisi, 25: 62-66.
  • Turkut, M., Cakmak, H., Kumcuoglu, S., Tavman, S., 2016. Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69: 174-181.
  • Valencia-Chamorro, S. A., 2003. Quinoa, pp. In: B. Caballero (Ed.), Encyclopedia of Food Science and Nutrition Academic Press, Amsterdam.

Geleneksel tarhana üretiminde kinoa ununun kullanımı

Year 2019, Volume: 23 Issue: 1, 22 - 30, 25.03.2019

Gamze Üçok Tekmile Cankurtaran Mustafa Kürşat Demir

https://doi.org/10.29050/harranziraat.402350
Cited By: 6

Abstract

Bu çalışmada tarhananın bazı kalite özelliklerini geliştirmek amacıyla
kinoa ununun kullanımı araştırılmıştır. Bu amaçla 6 farklı oranda (% 0, 20, 40,
60, 80 ve 100) kinoa unu, buğday unuyla ikame edilerek, tarhana üretiminde kullanılmıştır.
Tarhana örneklerinde bazı fiziksel, kimyasal ve duyusal özellikler
araştırılmıştır. Kinoa unu ikamesi ile genel olarak tarhana örneklerinin L*, a*
ve b* değerlerinin azaldığı belirlenmiştir. Tarhana formülasyonlarında kinoa
unu miktarının artmasıyla, kül, protein, yağ, fitik asit ve toplam fenolik
madde içerikleri artarken, viskozite değerlerinin azaldığı tespit edilmiştir.
En yüksek viskozite değeri kontrol örneğinde belirlenmiş olup, kinoa unu
ikamesi ile örneklerin vizkozite değerlerinde düşüş gözlenmiştir. Duyusal
analiz sonuçlarına göre, kinoa unu kullanımının tarhana formülasyonlarının
genel kabul edilebilirliğinde önemli bir etkisinin olmadığı görülmüştür.

Keywords

Kinoa Tarhana Renk Fitik asit Duyusal özellikler

References

  • AACC, 1999. Approved Methods of the American Association of Cereal Chemistry (11th ed.). St Paul, Minnesota.
  • Alvarez-Jubete, L., Arendt, E. K., Gallagher, E., 2009. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int J Food Sci Nutr, 60 Suppl 4: 240-257.
  • Alvarez-Jubete, L., Arendt, E. K., Gallagher, E., 2010. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21 (2): 106-113.
  • Atef, A., Abou-Zaid, E., SY, W., 2014. H. Emam, Use of Quinoa Meal to Produce Bakery Products to Celiac and Autism Stuffs. International Journal of Science and Research, 3 (9): 1344-1354.
  • Baker, M. G., Hudson, H., Flores, L., Bhaduri, S., Ghatak, R., Navder, K. P., 2013. Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour. Journal of the Academy of Nutrition and Dietetics, 113 (9): A60.
  • Beta, T., Nam, S., Dexter, J. E., Sapirstein, H. D., 2005. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions. Cereal Chemistry, 82 (4): 390-393.
  • Bilgiçli, N., 2002. Fitik asitin beslenme açısından önemi ve fitik asit miktarı düşürülmüş gıda üretim metotları. Selçuk Tarım Bilimleri Dergisi, 16 (30): 79-83.
  • Bilgiçli, N., 2009. Effect of buckwheat flour on chemical and functional properties of tarhana. LWT-Food Science and Technology, 42 (2): 514-518.
  • Çevik, A., 2016. Tarhananın besinsel zenginleştirilmesinde kinoa, karabuğday ve lüpen unlarının kullanımı. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya, 113s.
  • Dağlıoğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition. Nahrung, 44 (2): 85-88.
  • Demir, M. K., 2014. Use of Quinoa Flour in The Production of Gluten-Free Tarhana. Food Science and Technology Research, 20 (5): 1087-1092.
  • Doğan, H., Karwe, M. V., 2003. Physicochemical Properties of Quinoa Extrudates. Revista de Agaroquimica y Tecnologia de Alimentos, 9 (2): 101-114.
  • Durmuş, Y., 2015. Glutensiz tarhana üretiminde hidrokolloid kullanımının kalite üzerine etkisi. Yüksek Lisans Tezi, Ordu Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ordu, 120s.
  • Erkan, H., 2004. Farklı tahıl unları kullanılarak üretilen tarhana örneklerinin kimyasal, fonksiyonel ve duyusal özelliklerinin araştırılması. Doktora Tezi, Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara, 108s.
  • Francis, F. J., 1998. Colour Analysis, pp. 599-612. In: S. S. Nielsen (Ed.), Food analysis Aspen Publishers, Gaithersnurg, USA.
  • Gökmen, S., 2009. Çiğ, pişmiş ve kurutulmuş ayva katkısının tarhana üzerine olan etkisi. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Afyonkarahisar, 81s.
  • Guzman-Maldonado, S. H., Paredes-Lopez, O., 1998. Functional products of plants indigenous to Latin America: Amaranth, quinoa, common beans and botanicals, pp. In: G. Mazza (Ed.), Functional Foods: Biochemical and Processing Aspects Technomic Publishing Company, Lancaster.
  • Haug, W., Lantzsch, H., 1983. Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34 (12): 1423-1426.
  • Hoseney, R. C., 1994. Principles of Cereal Science and Technology. 2nd ed., AACC International, Inc., St Paul, MN.
  • İbanoglu, Ş., İbanoglu, E., Ainsworth, P., 1998. Effect of dilute acid hydrolysis on the cooked viscosity of tarhana, a traditional Turkish cereal soup. International Journal of Food Sciences and Nutrition, 49 (6): 463-466.
  • İbanoǧlu, Ş., İbanoǧlu, E., Ainsworth, P., 1999. Effect of different ingredients on the fermentation activity in tarhana. Food Chemistry, 64 (1): 103-106.
  • İbanoğlu, Ş., Maskan, M, 2002. Effect of cooking on the drying behaviour of tarhana dough, a wheat flour–yoghurt mixture. Journal of Food Engineering, 54 (2): 119-123.
  • Iglesias-Puig, E., Vicente, M., Monika, H., 2015. Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT-Food Science and Technology, 60 (1): 71-77.
  • Jancurová, M., Minarovicová, L., Dandar, A., 2009. Quinoa-a review. Czech Journal of Food Sciences, 27 (2): 71-79.
  • Kaya, İ. Ç., 2010. Akdeniz bölgesinde damla sistemiyle tatli ve tuzlu su kullanilarak uygulanan farkli sulama stratejilerinin quinoa bitkisinin verimiyle toprakta tuz birikimine etkileri ve saltmed modelinin test edilmesi. Doktora Tezi, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Tarımsal Yapılar ve Sulama Anabilim Dalı, Adana, 227s.
  • Koyun, S., 2013. Güvenli gida: quinoa (Chenopodium quinoa Willd.). Mesleki Bilimler Dergisi, 2 (2): 85-88.
  • Kozioł, M. J., 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5 (1): 35-68.
  • Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M., Rizzello, C. G., 2017. Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT-Food Science and Technology, 78: 215-221.
  • Ng, S. C., Anderson, A., Coker, J., Ondrus, M., 2007. Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chemistry, 101 (1): 185-192.
  • Özkaya, B., 2004. The effect of variety and extraction on phytic acid content of bread. Ankara University, Scientific Research Projects, Project Number:2002-07-11-064, Ankara.
  • Park, H. S., Morita, N., 2004. Changes of bound lipids and composition of fatty acids in germination of quinoa seeds. Food Science and Technology Research, 10 (3): 303-306.
  • Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., Zachwieja, Z., 2009. Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115 (3): 994-998.
  • Ramos Diaz, J. M., Kirjoranta, S., Tenitz, S., Penttilä, P. A., Serimaa, R., Lampi, A. M., Jouppila, K., 2013. Use of amaranth, quinoa and kañiwa in extruded corn-based snacks. Journal of Cereal Science, 58 (1): 59-67.
  • Ranhotra, G. S., Gelroth, J. A., Glaser, B. K., Lorenz, K. J., Johnson, D. L., 1993. Composition and protein nutritional quality of quinoa. Cereal Chemistry Journal, 70: 303-305.
  • Rizzello, C. G., Lorusso, A., Montemurro, M., Gobbetti, M., 2016. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology, 56: 1-13.
  • Slinkard, K., Singleton, V. L., 1977. Total Phenol Analysis: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture, 28 (1): 49-55.
  • Tan, M., Yöndem, Z., 2013. İnsan ve hayvan beslenmesinde yeni bir bitki: kinoa (Chenopodium quinoa Willd.). Alınteri Zirai Bilimler Dergisi, 25: 62-66.
  • Turkut, M., Cakmak, H., Kumcuoglu, S., Tavman, S., 2016. Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69: 174-181.
  • Valencia-Chamorro, S. A., 2003. Quinoa, pp. In: B. Caballero (Ed.), Encyclopedia of Food Science and Nutrition Academic Press, Amsterdam.
There are 39 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section dp
Authors

Gamze Üçok 0000-0002-7692-9700

Tekmile Cankurtaran 0000-0001-7281-209X

Mustafa Kürşat Demir 0000-0002-4706-4170

Publication Date March 25, 2019
Submission Date March 6, 2018
Published in Issue Year 2019 Volume: 23 Issue: 1

Cite

APA Üçok, G., Cankurtaran, T., & Demir, M. K. (2019). Geleneksel tarhana üretiminde kinoa ununun kullanımı. Harran Tarım Ve Gıda Bilimleri Dergisi, 23(1), 22-30. https://doi.org/10.29050/harranziraat.402350

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