{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T12:06:19Z","timestamp":1768824379109,"version":"3.49.0"},"reference-count":47,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2021,9,12]],"date-time":"2021-09-12T00:00:00Z","timestamp":1631404800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,10]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>This research was intended to determine the effect of different cereal and pulse flours and commercial gluten\u2010free flour on the mineral content, fatty acid composition, and volatile compounds of the gluten\u2010free tarhana (cereal\u2010based fermented dry soup). In order to produce the gluten\u2010free tarhana, white bean (BF), chickpea (CF), commercial gluten\u2010free (GWF), yellow lentil (LF), and rice (RF) flours were used. The Mg, K, Al, and Mn contents of tarhanas obtained using different pulse and cereal flours were found to be quite high compared to tarhanas produced with commercial GWF. The utilization of different cereal and pulse flours in the tarhana formulation resulted in an increase in the percentage (30.37\u201351.47%) of the total polyunsaturated fatty acid (TPUFA). The highest (452.4\u00a0\u00b5g\/g) and the lowest (241.17\u00a0\u00b5g\/g) total concentration of all compounds were detected in BF and GWF, respectively. The highest number (21) of compounds belonged to terpenes and terpenoids, followed by acids, hydrocarbons, alcohols, aldehydes, esters, ketones, and alkanes.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This study shows that cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents. The results of the current study may be useful and applicable to food manufacturers producing gluten\u2010free products for celiac patients.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15897","type":"journal-article","created":{"date-parts":[[2021,9,13]],"date-time":"2021-09-13T01:51:51Z","timestamp":1631497911000},"page":"4376-4392","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Mineral content, fatty acid composition, and volatile compounds of gluten\u2010free tarhana formulated with different cereal and pulse flours"],"prefix":"10.1111","volume":"86","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6542-3093","authenticated-orcid":false,"given":"G\u00fcl\u015fah","family":"\u00c7al\u0131\u015fkan Ko\u00e7","sequence":"first","affiliation":[{"name":"Food Technology Program, E\u015fme Vocational School, E\u015fme, U\u015fak University  U\u015fak Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8173-023X","authenticated-orcid":false,"given":"Yeliz","family":"Tekg\u00fcl","sequence":"additional","affiliation":[{"name":"Food Processing Department, K\u00f6\u015fk Vocational School, Ayd\u0131n Adnan Menderes University  Ayd\u0131n Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Edibe Seda","family":"Erten","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Engineering Faculty, Ayd\u0131n Adnan Menderes University  Ayd\u0131n Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Arda","family":"Akdo\u011fan","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Engineering and Natural Sciences Faculty, G\u00fcm\u00fc\u015fhane University  G\u00fcm\u00fc\u015fhane Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2021,9,12]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13065-018-0456-8"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1108\/NFS-03-2020-0082"},{"key":"e_1_2_7_4_1","first-page":"1055","article-title":"Nutritional evaluation and functional properties of chickpea (Cicer arietinum L.) flour and the improvement of spaghetti produced from its","volume":"66","author":"Arab E.","year":"2010","journal-title":"Journal of American Science Journal of American Science"},{"key":"e_1_2_7_5_1","volume-title":"Association of Official Analytical Chemists international official methods of analysis","author":"AOAC","year":"1997"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.07.030"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.08.019"},{"key":"e_1_2_7_8_1","first-page":"536","volume-title":"Inductively coupled plasma emission spectroscopy","author":"Bubert H.","year":"1987"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14826"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-012373739-7.50003-4"},{"key":"e_1_2_7_11_1","first-page":"231","article-title":"Essential fatty acids and human brain","volume":"18","author":"Chang C.\u2010Y.","year":"2009","journal-title":"Acta Neurologica Taiwanica"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.04.010"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1521-3803(20000301)44:2<85::AID-FOOD85>3.0.CO;2-H"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-002-0584-0"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.20.1087"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2004.06.009"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-004-0913-6"},{"key":"e_1_2_7_18_1","first-page":"229","article-title":"Analysis of volatile compounds in the headspace of rice using SPME\/GC\/MS","author":"Grimm C.","year":"2001","journal-title":"Flavor, Fragrance, and Odor Analysis"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1080\/00379271.2014.938547"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8120651"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.2478\/s11696-012-0295-3"},{"key":"e_1_2_7_22_1","article-title":"Development of tef [Eragrostis tef (Zucc.) 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