Determination of physicochemical bioactive and sensory properties and optimization of gluten free siron samples produced using buckwheat flour, potato flour and chickpea flour

In this study, it was aimed to produce glüten-free siron dish, which is consumed with various recipes in various regions of our country and the world, so that celiac patients can consume it, and to increase its nutritional value. Seed powder of the Plantago ovata (psyllium) weed was used as a glüten substitute in sirone samples formulated according to a 3-factor sirone production design with buckwheat, chickpea and potato flour) using a simplex lattice mixture trial design. Protein, fat, carbohydrate, ash, mineral matter, salt, moisture, dry matter, pH, acidity, water activity, color, antioxidant and component as well as sensory analyzes of Siron samples were carried out and an optimization study was carried out with the surface response method. The protein values of siron and raw material samples were found to be highest (24.06%) in NU18 and lowest (8.12%) in KB17. Fat values varied between 0.23-5.35%, carbohydrate values varied between 61.33-80.25%. Although ash values varied between 0.89-5.74%, it was observed that the addition of PU19 and/or NU18 caused an increase. It was found that the brightness (L*) value varied between 68.97-89.77, with the KB17 sample having the highest value. Moisture value among Siron samples varies between 5.55-7.61%, and control sample no S16 (100% wheat flour) received the lowest values in the results of all antioxidant-bioactive component analysis methods. Surface response optimization made recommendations for glüten-free sirone formulation. The first acceptable recommendation is KB17 48.39%, PU19 9.48% and NU18 42.13%, and it was concluded that it can be developed and used in future glüten-free siron studies.