Development and sensory evaluation of gluten-free Turkish cuisine alternatives: A study focused on Ahlat flour

The aim of this study is to develop glüten-free alternatives to traditional Turkish dishes that meet the safe and culturally satisfying dietary needs of individuals with celiac disease and gluten sensitivity. Findings from an online survey conducted with participants revealed significant accessibility issues regarding gluten-free versions of key products such as mantı, poğaça, pide, lahmacun, börek, baklava, yağlama, simit, hünkarbeğendi, and erişte. Moreover, existing gluten-free options were perceived as inadequate in terms of taste, texture, and overall sensory quality. In the product development process, local and functional pear flour derived from Pyrus elaeagnifolia (wild pear) was utilized. However, preliminary trials indicated that this flour alone did not provide sufficient technological and sensory properties. Consequently, two different glüten-free flour blends (Mix A and Mix B) were formulated, incorporating pear flour as a supporting ingredient. Each product's formulation was structured by considering the target group's expectations as well as technological requirements. Sensory analysis results showed that the most highly rated products were hünkarbeğendi (x̄=4.39), walnut baklava (x̄=4.43), and minced meat erişte pilaf (x̄=4.43). Hünkarbeğendi was appreciated for its mouthfeel, aftertaste, and consistency, while walnut baklava stood out with its flavor balance and layered structure. The minced meat erişte pilaf received high scores for its harmony between sauce and dough. Gluten-free simit received the lowest score (x̄=4.08), particularly due to shortcomings in chewiness and moisture balance. The findings demonstrate that, through appropriate combinations of local ingredients, it is possible to develop gluten-free alternatives to traditional Turkish foods. The developed products offer sensory acceptability, safety, and cultural authenticity for individuals with celiac disease and gluten sensitivity. This research contributes to the field of gluten-free product development by highlighting the integration and functional evaluation of local ingredients.