Usage of quinoa flour in traditional tarhana production

In this study, the usage of quinoa flour was investigated to improve some quality parameters of the tarhana. For this purpose, six different ratios of quinoa flour (0, 20, 40, 60, 80 and 100 %) which were replaced by the wheat flour were used to produce tarhana samples. Some physical, chemical and sensory properties of tarhana samples were investigated. Generally, quinoa flour substitution decreased L*, a* and b* values of the tarhana samples. Increasing amount of quinoa flour in tarhana formulations were resulted in higher ash, protein, fat, phytic acid, total phenolic contents and lower viscosity values. The highest viscosity value was determined in the control sample and the viscosity values decreased with the quinoa flour substitution. According to sensory analysis results, usage of quinoa flour has no significant impact in the overall acceptability of tarhana formulations