Determination of optimization with some physicochemical, color, bioactive and sensory properties of buckwheat flour and potato flours and gluten-free slap dry yogurt tarhana

Tarhana; according to TS 2282/T2:2020; standard, it is a food with high nutritional value consumed by drying after mixing and kneading wheat flour or crushed wheat flour or semolina or farina or their mixture and yoghurt, herbal substances that are harmless to health that give taste and smell. In this study, it has been aimed to use gluten-free buckwheat flour for patients with gluten sensitivity by enriching with buckwheat flour and potato flour and using grain buckwheat for traditional oven drying. Some physical, chemical and nutritional differences such as moisture, ash content, protein content, fat content, carbohydrate content, pH value, total titratable acidity, mineral content, colour analysis as well as technological properties such as viscosity, water retention and oil retention capacity examined in tarhanas with a diameter of about 8-10 cm obtained in this way. It is aimed that the findings obtained by determining the effects of flour differences and wheat diversity on the parameters to be investigated on tarhana will contribute to both the food industry and gluten-free food diversity for celiac patients. When the pH values of tarhana samples were examined, it was observed that it varied between 3.96-4.71. Protein values were found to vary between 13.08-14.64. While the highest ash content was 3.42%, the lowest ash content was 2.24%. It was observed that the average water activity value of all samples was 0.557. Moisture analysis in tarhana showed a positive correlation with water activity analysis at a value of 0.919. In the study, the humidity values of tarhana samples varied between 8.96% and 14.31 % on average. It was observed that the average water activity value of all samples was 0.557. It has been determined that the antioxidant properties of tarhanas produced using buckwheat flour are high. With the combination of gluten-free buckwheat flour and potato flour, tarhana is a food product rich in nutritional value and high in taste and aroma. When evaluated statistically and sensorially, it can be suggested that 58.85% buckwheat flour and 41.15% potato flour formulation can be accepted as gluten-free tarhana formulation and this formulation can be developed and used in future gluten-free tarhana studies.