Production of gluten-free Tokat buns prepared using different flours and determination of optimization with some physicochemical, color, bioactive and sensory properties

Tokat bun has been traditionally produced with chickpea yeast for centuries. It is generally consumed in Ramadan and at weddings. The reason why the donut is preferred: it has high nutritional value, gives a feeling of fullness and does not go stale early. For these reasons, the Tokat bun, which will be produced as gluten-free, will meet a part of the nutritional amount needed by celiac patients with gluten intolerance. In this study, gluten-free buckwheat and potato flour were used as raw materials because of the discomfort in the small intestines when celiac patients consume products containing gluten protein. In the study, the total antioxidant content of the samples ranged between 1102.68-1798.49 mg/100g. It was determined that wheat flour had lower total antioxidant and phenolic content than potato and buckwheat flour. The lowest carbohydrate amount was found in the Y6 sample, and the carbohydrate ratios vary between %56,030 and %43,627 When the analysis results of the samples were examined, it was determined that the iron content varied between the lowest 25.90 mg/100g and the highest 44.10 mg/100g. When the Y7 control sample prepared with %100 wheat flour was examined, it was determined that the amount of iron was the lowest. Surface response method was 1 suggestion as a Tokat bun formulation. It can be suggested that this formulation can be developed and used in studies. In the study of chickpea yeast Tokat bun, it was aimed to enter the alternative product group that people with food intolerance can consume, since there is no gluten protein in the structure of the raw materials.