Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana

摘要

Tarhana, one of the Turkish traditional nutritious foods, is prepared with wheat flour, yoghurt, yeast, various vegetables and spices by some processes (kneading, fermenting, drying and grinding). The study aimed to improve tarhana's nutritional and sensorial properties using quinoa, buckwheat and lupine flour at different levels of addition to wheat flour (0 as control, 10, 20, 30 and 40%, w/w). Redness, yellowness, ash, protein, phytic acid, calcium, iron, potassium, magnesium, phosphorus, zinc contents, total phenolic content and antioxidant capacity values increased linearly (P< 0.05) by increasing the levels of buckwheat, quinoa and lupine flour. Highest viscosity value was found in quinoa flour added tarhana samples. Addition of lupine flour increased a*, b*, SI (chroma) as colour values as well as ash, protein, calcium, iron, potassium, zinc contents. Buckwheat flour addition increased ash, phytic acid, magnesium, phosphorus contents and antioxidant capacity in comparison to other flours used in tarhana samples. According to sensorial analysis, 20% quinoa flour added tarhana samples gave the highest scores from panellists according to taste, flavour, sourness and general likes. Improvement of colour of tarhana samples was determined with utilisation of lupine flour by the panellists. Consequently, 20% quinoa addition to tarhana formulation can be recommended to improve nutritional properties without adverse effects.