Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Chemical and Sensory Properties of New Gluten-free Food Products: Rice and Corn Tarhana

  • Yalcin, Erkan (Department of Food Engineering, Abant I zzet Baysal University) ;
  • Celik, Sueda (Department of Food Engineering, Hacettepe University) ;
  • Koksel, Hamit (Department of Food Engineering, Hacettepe University)
  • Published : 2008.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.

Keywords

References

  1. Thompson T. Do oats belong in a gluten-free diet? J. Am. Diet Assoc. 97: 1413-1416 (1997) https://doi.org/10.1016/S0002-8223(97)00341-6
  2. Lee A, Newman JM. Celiac diet: Its impact on quality of life. J. Am. Diet Assoc. 103: 1533-1535 (2003) https://doi.org/10.1016/j.jada.2003.08.027
  3. Jathar VS, Jathar MV. Celiac disease. Original Internist 8: 39-40 (2001)
  4. Thompson T. Questionable foods and the gluten-free diet: Survey of current recommendations. J. Am. Diet Assoc. 100: 463-467 (2000) https://doi.org/10.1016/S0002-8223(00)00142-5
  5. Ibanoglu E, Ibanoglu S. properties of white wheat flouryoghurt mixture as affected by fermentation. J. Cereal Sci. 30: 71-77 (1999) https://doi.org/10.1006/jcrs.1998.0256
  6. Ibanoglu E, Ibanoglu S. The effect of heat treatment on the foaming properties of tarhana, a traditional Turkish cereal food. Food Res. Int. 30: 799-802 (1997) https://doi.org/10.1016/S0963-9969(98)00048-9
  7. Ozbilgin S. The chemical and biological evaluation of tarhana supplemented with chickpea and lentil. PhD thesis, Cornell University, Ithaca, USA (1983)
  8. Siyamoglu B. Investigations on the preparation and composition of Turkish tarhana. Ege University Faculty of Agriculture Publications, Ege University Press, Turkey. 44: 75 (1961)
  9. Hafez YS, Hamada AS. Laboratory preparation of a new soy-based kishk. J. Food Sci. 49:197-198 (1984) https://doi.org/10.1111/j.1365-2621.1984.tb13705.x
  10. Ibanoglu S, Ainsworth P, Wilson G, Hayes GD. The effect of fermentation conditions on the nutrients and acceptability of tarhana. Food Chem. 53: 143-147 (1995) https://doi.org/10.1016/0308-8146(95)90779-7
  11. Anonymous. Tarhana Standard TS 2282. Türk Standartlari Enstitüsü (TSE), Ankara, Turkey (1981)
  12. AACC. Approved Methods of the AACC, 8th ed. Methods 46-12, 44-01. American Association of Cereal Chemist. St. Paul, MN, USA (1990)
  13. Ng PKW, Bushuk W. Glutenin of Marquis wheat as a reference for estimating molecular weights of glutenin subunits by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Cereal Chem. 64: 324-327 (1987)
  14. Erkan H, Celik S, Bilgi B, Koksel H. A new approach for the utilization of barley in food products: Barley tarhana. Food Chem. 97:12-18 (2006) https://doi.org/10.1016/j.foodchem.2005.03.018
  15. Anonymous. Applications Manual for the Rapid $Visco^{TM}$ Analyser. Warriewood, NSW, Australia (1998)
  16. Temiz A, Pirkul T. The chemical and sensorial properties of tarhana in different compositions. Gıda 16: 7-13 (1991)
  17. Yucecan S, Kayakırılmaz K, Basoglu S, Tayfur M. A study on the nutritional value of tarhana. Turk. Bull. Hyg. Exp. Biol. 45: 47-51 (1988)
  18. Oner DM, Tekin RA, Erdem T. The use of soybeans in the traditional fermented food- tarhana. Lebensm.-Wiss. Technol. 4: 1-2 (1993)
  19. Kose E, Cagindi OS. An investigation into the use of different flours in tarhana. Int. J. Food Sci. Tech. 37: 219-222 (2002) https://doi.org/10.1046/j.1365-2621.2002.00559.x
  20. Havea P. Protein interactions in milk protein concentrate powders. Int. Dairy J. 16: 415-422 (2006) https://doi.org/10.1016/j.idairyj.2005.06.005
  21. Steinkraus HK. Classification of fermented foods: Worldwide review of household fermentation techniques. Food Cont. 8: 311-317 (1997) https://doi.org/10.1016/S0956-7135(97)00050-9
  22. Gocmen D, Gurbuz O, Kumral AY, Dagdelen AF, Sahin I. The effects of wheat sourdough on glutenin patterns, dough rheology, and bread properties. Eur. Food Res. Technol. 225: 821-830 (2007) https://doi.org/10.1007/s00217-006-0487-6