Gluten-free tarhana fortified with different ratios of edible mushroom Lactarius deliciosus

Süfer Ö., . and Bozok F., . Gluten-free tarhana fortified with different ratios of edible mushroom Lactarius deliciosus. pp. 1131-1140. ISSN 22317546

The present work aimed to develop nutritious and delicious tarhana soup for people who are especially sensitive to gluten. An edible mushroom Lactarius deliciosus was used in the gluten-free soup formulation instead of rice flour with different fortification ratios (0 25 50 75 and 100). Crude ash crude protein crude fat mineral acidity water and oil absorptions total phenolics and antioxidant activities of gluten-free tarhana samples increased with the fortification of L. deliciosus in a dose-dependent manner though the samples lost their lightness (L) hue angle (H) and chroma (C) values. Total carbohydrate was calculated by subtracting the sum of crude ash crude protein and crude fat contents and determined in the range of 64.31 - 78.51. Potassium was the most abundant mineral found in samples followed by calcium and magnesium. Total polyphenols increased to 14 847.28 from 1 526.46 mg/kg gallic acid equivalent (GAE) for 100 fortification of L. deliciosus powder on dry weight basis (DWB). Antioxidant activity by ferric reducing antioxidant power (FRAP) assay (3.01 - 10.14 mmol Trolox equivalent TE/kg DWB) was comparably higher than that with the 2 2-diphenyl-1-picrylhydrazyl (DPPH) assay (1.09 - 8.81 mmol TE/kg DWB). Gluten-free tarhana sample fortified with 25 L. deliciosus powder (DWB) had the highest sensory scores with respect to colour taste mouthfeel and overall acceptability.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%2...

Abstract

The present work aimed to develop nutritious and delicious tarhana soup for people who are especially sensitive to gluten. An edible mushroom Lactarius deliciosus was used in the gluten-free soup formulation instead of rice flour with different fortification ratios (0 25 50 75 and 100). Crude ash crude protein crude fat mineral acidity water and oil absorptions total phenolics and antioxidant activities of gluten-free tarhana samples increased with the fortification of L. deliciosus in a dose-dependent manner though the samples lost their lightness (L) hue angle (H) and chroma (C) values. Total carbohydrate was calculated by subtracting the sum of crude ash crude protein and crude fat contents and determined in the range of 64.31 - 78.51. Potassium was the most abundant mineral found in samples followed by calcium and magnesium. Total polyphenols increased to 14 847.28 from 1 526.46 mg/kg gallic acid equivalent (GAE) for 100 fortification of L. deliciosus powder on dry weight basis (DWB). Antioxidant activity by ferric reducing antioxidant power (FRAP) assay (3.01 - 10.14 mmol Trolox equivalent TE/kg DWB) was comparably higher than that with the 2 2-diphenyl-1-picrylhydrazyl (DPPH) assay (1.09 - 8.81 mmol TE/kg DWB). Gluten-free tarhana sample fortified with 25 L. deliciosus powder (DWB) had the highest sensory scores with respect to colour taste mouthfeel and overall acceptability.

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Item Type:	Article
AGROVOC Term:	Gluten
AGROVOC Term:	Mushrooms
AGROVOC Term:	Nutritional status
AGROVOC Term:	Functional foods
AGROVOC Term:	Cereal byproducts
AGROVOC Term:	Food fortification
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Dietary components
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Analysis of variance
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10301

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