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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup4: Plant based foods & nutritional outcome
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Enrichment of gluten-free tarhana with buckwheat flour

Nermin Bilgiçli Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, TurkeyCorrespondence[email protected]
Pages 1-8 | Published online: 21 Sep 2009

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Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Singh Sharanagat, Prabhat K. Nema, Vijendra Mishra & Bharat Bhushan. (2022) Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Tuğba Öksüz & Barçın Karakaş. (2016) Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour. Cogent Food & Agriculture 2:1.
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Articles from other publishers (16)

Sajad Ahmad Sofi, Naseer Ahmed, Asmat Farooq, Shafiya Rafiq, Sajad Majeed Zargar, Fozia Kamran, Tanveer Ali Dar, Shabir Ahmad Mir, B. N. Dar & Amin Mousavi Khaneghah. (2022) Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Science & Nutrition.
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Hatice Kılıç Keskin, Nermin Bilgiçli & Elif Yaver. (2022) Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast. Food Bioscience 47, pages 101692.
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M.P. Thanushree, M.L. Sudha, Asha Martin, T. Vanitha & Crassina Kasar. (2022) Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers. LWT 160, pages 113286.
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Hatice Kiliç Keskin, Nermin Bilgiçli & Elif Yaver. (2022) Development of gluten‐free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties. Journal of Food Processing and Preservation 46:3.
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Özge Süfer & Fuat Bozok. (2021) Gluten-free tarhana fortified with different ratios of edible mushroom Lactarius deliciosus. International Food Research Journal 28:6, pages 1131-1140.
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Seda İçen, Barçın Karakaş‐Budak & Muharrem Certel. (2020) Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana. International Journal of Food Science & Technology 56:5, pages 2557-2564.
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Munir Anil, Yusuf Durmus & Zekai Tarakci. (2020) Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana. Nutrition & Food Science 51:1, pages 137-150.
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Mehmet Köten. (2020) Development of tef [ Eragrostis tef (Zucc.) Trotter] based gluten‐free tarhana . Journal of Food Processing and Preservation 45:1.
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Elif ÖNCEL & Mustafa Kürşat DEMİR. (2019) Farklı Oran ve Kombinasyonlarda Kullanılan Yalancı Tahıl Unlarının Erişte Özelliklerine EtkisiEffect of Pseudocereal Flour Substitution in Formulation on Properties of Erişte, Turkish Pasta Product. Akademik Gıda 17:4, pages 468-475.
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Müge HENDEK ERTOP & Rabia ATASOY. (2019) FARKLI TAHIL VE BAKLİYAT UNLARI İLE ÜRETİLEN TARHANALARIN FİZİKOKİMYASAL, REOLOJİK VE DUYUSAL NİTELİKLERİPHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF TARHANA SAMPLES PRODUCED BY DIFFERENT CEREAL AND PULSE FLOURS. Gıda 44:5, pages 781-793.
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A. ÇevikN. Ertaş. (2019) Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana. Quality Assurance and Safety of Crops & Foods 11:2, pages 145-155.
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Burcu Öztürk Kerimoğlu & Meltem Serdaroğlu. (2019) CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS. Food and Health, pages 253-264.
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M. Kürşat Demir, Gözde Kutlu & Mustafa T. Yilmaz. (2017) Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour. Journal of Texture Studies 48:2, pages 95-102.
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Prakriti Jnawali, Vikas Kumar & Beenu Tanwar. (2016) Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness 5:4, pages 169-176.
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Juan Giménez-Bastida, Mariusz Piskuła & Henryk Zieliński. (2015) Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review. Polish Journal of Food and Nutrition Sciences 65:1, pages 9-20.
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M. Kürşat Demir. (2014) Use of Quinoa Flour in The Production of Gluten-Free Tarhana. Food Science and Technology Research 20:5, pages 1087-1092.
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