Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana
Main Article Content
Keywords
tarhana, fortification, quinoa, buckwheat, lupine, antioxidant
Abstract
Tarhana, one of the Turkish traditional nutritious foods, is prepared with wheat flour, yoghurt, yeast, various vegetables and spices by some processes (kneading, fermenting, drying and grinding). The study aimed to improve tarhana’s nutritional and sensorial properties using quinoa, buckwheat and lupine flour at different levels of addition to wheat flour (0 as control, 10, 20, 30 and 40%, w/w). Redness, yellowness, ash, protein, phytic acid, calcium, iron, potassium, magnesium, phosphorus, zinc contents, total phenolic content and antioxidant capacity values increased linearly (P<0.05) by increasing the levels of buckwheat, quinoa and lupine flour. Highest viscosity value was found in quinoa flour added tarhana samples. Addition of lupine flour increased a*, b*, SI (chroma) as colour values as well as ash, protein, calcium, iron, potassium, zinc contents. Buckwheat flour addition increased ash, phytic acid, magnesium, phosphorus contents and antioxidant capacity in comparison to other flours used in tarhana samples. According to sensorial analysis, 20% quinoa flour added tarhana samples gave the highest scores from panellists according to taste, flavour, sourness and general likes. Improvement of colour of tarhana samples was determined with utilisation of lupine flour by the panellists. Consequently, 20% quinoa addition to tarhana formulation can be recommended to improve nutritional properties without adverse effects.
References
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Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K. and Gallagher, E., 2009. Polyphenol composition and in vitro antioxidant activity of Amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry 119: 770-778.
American Association of Cereal Chemists (AACC), 1990. Approved methods of the AACC, 8th edition. AACC, St. Paul, MN, USA.
Baljeet, S.Y, R?t?ka, B.Y. and Roshan, L.Y., 2010. Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal 17: 1067-1076.
Beta, T., Names, J.E.D. and Sapirstein, H.D., 2005. Phenolic content and antioxidant activity pearled wheat and roller-milled fractions. Cereal Chemistry 82(4): 390-393.
Bilgiçli, N., 2002. The importance of phytic ac?d from the point of nutrition and the production methods of the food w?th reduced phytic acid content. Selcuk Journal of Agriculture and Food Sciences 16: 79-83. [in Turkish]
Bilgiçli, N., 2008. Utilization of buckwheat flour in gluten-free egg noodle production. Journal of Food Agriculture and Environment 6: 113-115.
Bilgiçli, N., 2009. Enrichment of gluten-free tarhana with buckwheat flour. International Journal of Food Sciences and Nutrition 60: 1-8.
Bilgiçli, N. and Levent, H., 2014. Utilization of lupin (Lupinus albusL.) flour and bran with xylanase enzyme in cookie production. Legume Research 37(3): 264-271.
Bilgiçli, N., ?bano?lu, ?., Elgün, A., Herken, E.N., Türker, S. and Erta?, N., 2006. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. Journal of Food Engineering77: 680-686.
Blois, M.S., 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.
Bohn, L., Meyer, A.S. and Rasmussen, S.K., 2008. Phytate: impact on environment and human nutrition. A challenge for molecular breeding. Journal of Zhejiang University Science 9: 165-191.
Bojnanska, T., Francakova, H. and Gazar, R., 2009. Influence of buckwheat addition on technological and nutrition quality of bread. Acta Fytotechnica et Zootechnica – Mimoriadne ?íslo: 57-63.
Brennan, M.A., Derbyshire, E., Tiawari, B.K. and Brennan, C.S., 2013. Integration of beta glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods Human Nutrition 68: 78-82.
Çekal, N. and Arslan, B., 2017. Tarhana as a gastronomic value and its significance in the geographical indication. Journal of Contemporary Tourism Research 1: 124-135.
Chevallier, S., Colonna, P.A., Della Valle, G. and Lourdin, D., 2000. Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science 3: 241-252.
Da?l?o?lu, O., Ar?c?, M., Konyal?, M. and Gümü?, T., 2002. Effects of tarhana fermentation and drying methods on the fate of Escherichiacoli 0157: H7 and Staphylococcus aureus. European Food Research Technics 215: 515-551.
De Noni, I., Pagani, M.A., 2010. Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions. Critical Reviews in Food Science and Nutrition 50: 465-472.
Demir, K., 2015. Using quinoa grain and flour in traditional couscous production. Necmettin Erbakan University, BAP Projects, Konya, Turkey. [in Turkish]
Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H. and Tananaki, C., 2001. Lupine, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77: 219-227.
El-Difrawi, A.E. and Hudson, B.J.F., 1979. Identification and estimation of carotenoids in the seed of four lupine species. Journal of the Science of Food and Agriculture 30: 1168-1170.
Erba?, M., Certel, M. and Uslu, M.K., 2005. Microbiological and chemical properties of Tarhana during fermentation and storage as-wet sensorial properties of Tarhana soup. LWT – Food Science and Technology 38: 409-416.
Erta?, N., 2018. Effects of baker’s yeast addition on some properties and phytic acid content of tarhana prepared with different cereal and legume products. Journal of Food and Health Science 4: 9-18.
Fabjan, N., Rode, J., Ko?ir, I.J., Zhang, Z. and Kreft, I., 2003. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercetin. Journal of Agricultural and Food Chemistry 51: 6452-6455.
Gamez-Meza, N., Noriega-Rodriguez, J.A., Medina-Juarez, L.A., Ortega Garcia, J., Cazarez-Casanova, R. and Angulo-Guerrero, O., 1999. Antioxidant activity in soybean oil of extracts from Thompson grape bagasse, Journal of the American Oil Chemists Society 76: 1445-1447.
Gao, L., Wang, S., Oomah, B.D. and Mazza, G., 2002. Wheat quality: antioxidant activity of wheat millstreams. Wheat quality elucidation. AACC International, St. Paul. MN, USA, pp. 219-233.
Ghezlou, K., 2000. Extraction, identification and estimation of carotenoids in Australian lupine seed. MSc-thesis, Curtin University of Technology, Perth, Australia.
Hall, R.S., Thomas, S.J. and Johnson, S.K., 2005. Australian sweet lupine flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers, Asia Pacific Journal of Clinical Nutrition 14(1): 91-97.
Haug, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereals product. Journal of the Science of Food and Agriculture 34: 1423-1426.
Higuchi, M., 2014. Antioxidant properties of wheat bran against oxidative stress. In: Watson, R.R. (ed.) Wheat and rice in disease prevention and health. Academic Press, San Diego, CA, USA, pp. 181-199.
Iglesias-Puig, E., Monedero, V. and Haros, M., 2014. Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT – Food Science and Technology 60: 71-77.
Jiang, P., Burczynski, F., Campbell, C., Pierce, G., Austria, J.A. and Briggs, C.J., 2007. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicumand their protective effects against lipid peroxidation. Food Research International 40: 356-364.
Kohajdová, Z., Karovi?ová, J. and Schmidt, Š., 2011. Lupin composition and possible use in bakery – a review. Czech Journal of Food Science 29: 203-211.
Koziol, M.J., 1990. Composicion quimica. In: Wahli, C. (ed.) Quinua, hacia su cultivo commercial. Latinreco S.A., Quito, Equador, pp.137-159.
Koziol, M.J., 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd). Journal of Food and Computational Analysis 5: 35-68.
MacDonald-Wicks, L.K., Wood, L.G. and Garg, M.L., 2006. Methodology for the determination of biological antioxidant capacity in vitro: a review. Journal of Science and Food Agriculture 86(13): 2046.
Maghaydah, S., Abdul-hussain, S., Ajo, R., Tawalbeh, Y. and Elsahoryi, N., 2013. Effect of lupine flour on baking characteristics of gluten free cookies. Advance Journal of Food Science and Technology 5(5): 600-605.
Marshall, H.G. and Pomeranz, Y., 1982. Buckwheat: description, breeding, production, and utilization. Advances in Cereal Science and Technology 5: 157-210.
Nguyen, N.T., Phan, P.H. and Huynh, N.O., 2015. Optimizing the extraction conditions of phenolic compounds from fresh tea shoot. Journal of Food and Nutrition Sciences 3(1-2): 106-110.
Okarter, N., 2012. Whole grain consumption and health of the lower gastrointestinal tract: a focus on insoluble-bound phenolic compounds. In: Bouayed, J. and Bohn, T. (eds) Nutrition, well-being and health. Intech Open Publishing, Rijeka, Croatia.https://doi.org/10.5772/30558
Öner, M.D., Tekin, A.R. and Erdem, T., 1993. The use of soybeans in the traditional fermented food tarhana. LWT – Food Science and Technology 26(4): 371-372.
Özdemir, S., Göçmen, D. and Y?ld?r?m Kumral, A., 2007. A traditional Turkish fermented cereal food: tarhana. Food Reviews International 23: 107-121.
Pollard, N.J., Stoddard, F.L., Popineau, Y., Wrigley, C.W. and Macritchie, F., 2002. Lupine flours as additives: dough mixing, breadmaking, emulsifying and foaming. Cereal Chemistry 79: 662-669.
Prior, R.L., Huang, D. and Ou, B., 2005. The chemistry behind antioxidant capacity assays. Journal Agriculture and Food Chemistry 53: 1841.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237.
Saharan, P., Sadh, P.K. and Duhan, J.S., 2017. Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals. Biocatalysis and Agricultural Biotechnology 12: 236-240.
Sator, C., 1983. In vitro breeding of lupines, perspectives for peas and lupines as protein crops. In: Proceedings of the international symposium on protein production from legumes in Europe. Sorrento, Italy, pp. 79-87.
Sedej, I., Sakac, M., Mandic, A., Misan, A., Tumbas, V. and Hadnadev, M., 2011. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. Journal of Cereal Science 54: 347-353.
Siger, A., Czubinski, J., Kachlicki, P., Dwiecki, K., Lampart-Szczapa, E. and Nogala-Kalucka, M., 2011. Antioxidant activity and phenolic content in three lupine species. Journal of Food Composition and Analysis 25: 190-197.
Skujins, S., 1998. Handbook for ICP-AES (Vartian-Vista). A short guide to Vista series ICP-AES operation. Variant Int. AG, Zug, Switzerland.
Slinkard, K. and Singelton, V.L., 1977. Total phenolic analysis, automation and comparison with manual methods. American Journal of Enology and Viticulture 28: 49-55.
Tarakç?, Z., Do?an, I.S. and Koca, A.F., 2004. A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey. International Journal of Food Science and Technology 39: 455-458.
Williams, W., 1979. Studies on the development of lupines for oil and protein. Euphytica 28: 481-488.
Yarpuz, D., 2011. Researches on gluten free bread production. MSc-thesis, Selcuk University, Food Engineering, Konya, Turkey. [in Turkish]
Y?ld?z, M., 2012. A research on gluten-free cookie production with usage of buckwheat (Fagopyrum esculentum Moench.) and lupine (Lupinus albus L.) flours. MSc-thesis, Selcuk University, Food Engineering, Konya, Turkey. [in Turkish]
Yoon, J.H., Thompson, L.U. and Jenkins, D.J., 1983. The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. American Journal of Clinical Nutrition 38: 835-842.
Yorganc?lar, M., 1996. Lupin agriculture in Doganhisar. Undergraduate Seminar, Selcuk University, Faculty of Agriculture Field Crops Department, Konya, Turkey. [in Turkish]
Zieli?ska, D., Szawara-Nowak, D. and Zieli?ski, H., 2007b. Comparison of spectrophotometric and electrochemical methods for the evaluation of antioxidant capacity of buckwheat products after hydrothermal treatment. Journal of Agriculture and Food Chemistry 55: 6124-6131.
Zieli?ska, D., Szawara-Nowak, D., Ornatowska, A. and Wiczkowski, W., 2007a. The use of cyclic voltammetry, photochemiluminescence and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts. Journal of Agriculture and Food Chemistry 55: 9891-9898.
Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K. and Gallagher, E., 2009. Polyphenol composition and in vitro antioxidant activity of Amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry 119: 770-778.
American Association of Cereal Chemists (AACC), 1990. Approved methods of the AACC, 8th edition. AACC, St. Paul, MN, USA.
Baljeet, S.Y, R?t?ka, B.Y. and Roshan, L.Y., 2010. Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal 17: 1067-1076.
Beta, T., Names, J.E.D. and Sapirstein, H.D., 2005. Phenolic content and antioxidant activity pearled wheat and roller-milled fractions. Cereal Chemistry 82(4): 390-393.
Bilgiçli, N., 2002. The importance of phytic ac?d from the point of nutrition and the production methods of the food w?th reduced phytic acid content. Selcuk Journal of Agriculture and Food Sciences 16: 79-83. [in Turkish]
Bilgiçli, N., 2008. Utilization of buckwheat flour in gluten-free egg noodle production. Journal of Food Agriculture and Environment 6: 113-115.
Bilgiçli, N., 2009. Enrichment of gluten-free tarhana with buckwheat flour. International Journal of Food Sciences and Nutrition 60: 1-8.
Bilgiçli, N. and Levent, H., 2014. Utilization of lupin (Lupinus albusL.) flour and bran with xylanase enzyme in cookie production. Legume Research 37(3): 264-271.
Bilgiçli, N., ?bano?lu, ?., Elgün, A., Herken, E.N., Türker, S. and Erta?, N., 2006. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. Journal of Food Engineering77: 680-686.
Blois, M.S., 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.
Bohn, L., Meyer, A.S. and Rasmussen, S.K., 2008. Phytate: impact on environment and human nutrition. A challenge for molecular breeding. Journal of Zhejiang University Science 9: 165-191.
Bojnanska, T., Francakova, H. and Gazar, R., 2009. Influence of buckwheat addition on technological and nutrition quality of bread. Acta Fytotechnica et Zootechnica – Mimoriadne ?íslo: 57-63.
Brennan, M.A., Derbyshire, E., Tiawari, B.K. and Brennan, C.S., 2013. Integration of beta glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods Human Nutrition 68: 78-82.
Çekal, N. and Arslan, B., 2017. Tarhana as a gastronomic value and its significance in the geographical indication. Journal of Contemporary Tourism Research 1: 124-135.
Chevallier, S., Colonna, P.A., Della Valle, G. and Lourdin, D., 2000. Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science 3: 241-252.
Da?l?o?lu, O., Ar?c?, M., Konyal?, M. and Gümü?, T., 2002. Effects of tarhana fermentation and drying methods on the fate of Escherichiacoli 0157: H7 and Staphylococcus aureus. European Food Research Technics 215: 515-551.
De Noni, I., Pagani, M.A., 2010. Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions. Critical Reviews in Food Science and Nutrition 50: 465-472.
Demir, K., 2015. Using quinoa grain and flour in traditional couscous production. Necmettin Erbakan University, BAP Projects, Konya, Turkey. [in Turkish]
Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H. and Tananaki, C., 2001. Lupine, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77: 219-227.
El-Difrawi, A.E. and Hudson, B.J.F., 1979. Identification and estimation of carotenoids in the seed of four lupine species. Journal of the Science of Food and Agriculture 30: 1168-1170.
Erba?, M., Certel, M. and Uslu, M.K., 2005. Microbiological and chemical properties of Tarhana during fermentation and storage as-wet sensorial properties of Tarhana soup. LWT – Food Science and Technology 38: 409-416.
Erta?, N., 2018. Effects of baker’s yeast addition on some properties and phytic acid content of tarhana prepared with different cereal and legume products. Journal of Food and Health Science 4: 9-18.
Fabjan, N., Rode, J., Ko?ir, I.J., Zhang, Z. and Kreft, I., 2003. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercetin. Journal of Agricultural and Food Chemistry 51: 6452-6455.
Gamez-Meza, N., Noriega-Rodriguez, J.A., Medina-Juarez, L.A., Ortega Garcia, J., Cazarez-Casanova, R. and Angulo-Guerrero, O., 1999. Antioxidant activity in soybean oil of extracts from Thompson grape bagasse, Journal of the American Oil Chemists Society 76: 1445-1447.
Gao, L., Wang, S., Oomah, B.D. and Mazza, G., 2002. Wheat quality: antioxidant activity of wheat millstreams. Wheat quality elucidation. AACC International, St. Paul. MN, USA, pp. 219-233.
Ghezlou, K., 2000. Extraction, identification and estimation of carotenoids in Australian lupine seed. MSc-thesis, Curtin University of Technology, Perth, Australia.
Hall, R.S., Thomas, S.J. and Johnson, S.K., 2005. Australian sweet lupine flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers, Asia Pacific Journal of Clinical Nutrition 14(1): 91-97.
Haug, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereals product. Journal of the Science of Food and Agriculture 34: 1423-1426.
Higuchi, M., 2014. Antioxidant properties of wheat bran against oxidative stress. In: Watson, R.R. (ed.) Wheat and rice in disease prevention and health. Academic Press, San Diego, CA, USA, pp. 181-199.
Iglesias-Puig, E., Monedero, V. and Haros, M., 2014. Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT – Food Science and Technology 60: 71-77.
Jiang, P., Burczynski, F., Campbell, C., Pierce, G., Austria, J.A. and Briggs, C.J., 2007. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicumand their protective effects against lipid peroxidation. Food Research International 40: 356-364.
Kohajdová, Z., Karovi?ová, J. and Schmidt, Š., 2011. Lupin composition and possible use in bakery – a review. Czech Journal of Food Science 29: 203-211.
Koziol, M.J., 1990. Composicion quimica. In: Wahli, C. (ed.) Quinua, hacia su cultivo commercial. Latinreco S.A., Quito, Equador, pp.137-159.
Koziol, M.J., 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd). Journal of Food and Computational Analysis 5: 35-68.
MacDonald-Wicks, L.K., Wood, L.G. and Garg, M.L., 2006. Methodology for the determination of biological antioxidant capacity in vitro: a review. Journal of Science and Food Agriculture 86(13): 2046.
Maghaydah, S., Abdul-hussain, S., Ajo, R., Tawalbeh, Y. and Elsahoryi, N., 2013. Effect of lupine flour on baking characteristics of gluten free cookies. Advance Journal of Food Science and Technology 5(5): 600-605.
Marshall, H.G. and Pomeranz, Y., 1982. Buckwheat: description, breeding, production, and utilization. Advances in Cereal Science and Technology 5: 157-210.
Nguyen, N.T., Phan, P.H. and Huynh, N.O., 2015. Optimizing the extraction conditions of phenolic compounds from fresh tea shoot. Journal of Food and Nutrition Sciences 3(1-2): 106-110.
Okarter, N., 2012. Whole grain consumption and health of the lower gastrointestinal tract: a focus on insoluble-bound phenolic compounds. In: Bouayed, J. and Bohn, T. (eds) Nutrition, well-being and health. Intech Open Publishing, Rijeka, Croatia.https://doi.org/10.5772/30558
Öner, M.D., Tekin, A.R. and Erdem, T., 1993. The use of soybeans in the traditional fermented food tarhana. LWT – Food Science and Technology 26(4): 371-372.
Özdemir, S., Göçmen, D. and Y?ld?r?m Kumral, A., 2007. A traditional Turkish fermented cereal food: tarhana. Food Reviews International 23: 107-121.
Pollard, N.J., Stoddard, F.L., Popineau, Y., Wrigley, C.W. and Macritchie, F., 2002. Lupine flours as additives: dough mixing, breadmaking, emulsifying and foaming. Cereal Chemistry 79: 662-669.
Prior, R.L., Huang, D. and Ou, B., 2005. The chemistry behind antioxidant capacity assays. Journal Agriculture and Food Chemistry 53: 1841.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237.
Saharan, P., Sadh, P.K. and Duhan, J.S., 2017. Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals. Biocatalysis and Agricultural Biotechnology 12: 236-240.
Sator, C., 1983. In vitro breeding of lupines, perspectives for peas and lupines as protein crops. In: Proceedings of the international symposium on protein production from legumes in Europe. Sorrento, Italy, pp. 79-87.
Sedej, I., Sakac, M., Mandic, A., Misan, A., Tumbas, V. and Hadnadev, M., 2011. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. Journal of Cereal Science 54: 347-353.
Siger, A., Czubinski, J., Kachlicki, P., Dwiecki, K., Lampart-Szczapa, E. and Nogala-Kalucka, M., 2011. Antioxidant activity and phenolic content in three lupine species. Journal of Food Composition and Analysis 25: 190-197.
Skujins, S., 1998. Handbook for ICP-AES (Vartian-Vista). A short guide to Vista series ICP-AES operation. Variant Int. AG, Zug, Switzerland.
Slinkard, K. and Singelton, V.L., 1977. Total phenolic analysis, automation and comparison with manual methods. American Journal of Enology and Viticulture 28: 49-55.
Tarakç?, Z., Do?an, I.S. and Koca, A.F., 2004. A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey. International Journal of Food Science and Technology 39: 455-458.
Williams, W., 1979. Studies on the development of lupines for oil and protein. Euphytica 28: 481-488.
Yarpuz, D., 2011. Researches on gluten free bread production. MSc-thesis, Selcuk University, Food Engineering, Konya, Turkey. [in Turkish]
Y?ld?z, M., 2012. A research on gluten-free cookie production with usage of buckwheat (Fagopyrum esculentum Moench.) and lupine (Lupinus albus L.) flours. MSc-thesis, Selcuk University, Food Engineering, Konya, Turkey. [in Turkish]
Yoon, J.H., Thompson, L.U. and Jenkins, D.J., 1983. The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. American Journal of Clinical Nutrition 38: 835-842.
Yorganc?lar, M., 1996. Lupin agriculture in Doganhisar. Undergraduate Seminar, Selcuk University, Faculty of Agriculture Field Crops Department, Konya, Turkey. [in Turkish]
Zieli?ska, D., Szawara-Nowak, D. and Zieli?ski, H., 2007b. Comparison of spectrophotometric and electrochemical methods for the evaluation of antioxidant capacity of buckwheat products after hydrothermal treatment. Journal of Agriculture and Food Chemistry 55: 6124-6131.
Zieli?ska, D., Szawara-Nowak, D., Ornatowska, A. and Wiczkowski, W., 2007a. The use of cyclic voltammetry, photochemiluminescence and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts. Journal of Agriculture and Food Chemistry 55: 9891-9898.
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Mar 5, 2019
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