Food Science and Biotechnology

  • 제17권4호
  • /
  • Pages.728-733
  • /
  • 2008
  • /
  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Chemical and Sensory Properties of New Gluten-free Food Products: Rice and Corn Tarhana

  • Yalcin, Erkan (Department of Food Engineering, Abant I zzet Baysal University) ;
  • Celik, Sueda (Department of Food Engineering, Hacettepe University) ;
  • Koksel, Hamit (Department of Food Engineering, Hacettepe University)
  • 발행 : 2008.08.31
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초록

New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.

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