Development of gluten-free pogaca formulations: Comprehensive evaluation of nutritional quality and sensory attributes
Food and Humanity, cilt.7, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.foohum.2026.101495
- Dergi Adı: Food and Humanity
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
- Anahtar Kelimeler: Buckwheat flour, Gluten free, Oat flour, Sorghum flour
- Eskişehir Osmangazi Üniversitesi Adresli: Evet
Özet
The increasing demand for gluten-free foods (particularly due to gluten-related dietary sensitivities and healthy eating trends) has significantly intensified interest in product development studies in the literature. This study examined the nutritional and sensory properties of three different formulations of pogaca, a baked good unique to Turkish cuisine. To reduce the potential sensory disadvantages of buckwheat, composite flour formulations were created by replacing part of the buckwheat flour with a mixture of sorghum and oat flours. The P2 formulation, with the lowest buckwheat ratio (40%), was determined to be the most suitable formulation compared to the others. This superiority was explained by P2 having the richest mineral, protein, and unsaturated fatty acid content. This was attributed to the substitution of high-fat oat flour and mineral-rich sorghum flour in the formulation. Furthermore, P2's lowest moisture and water activity values have given the product a longer shelf life potential. In the sensory evaluation, no significant difference was found in parameters other than color. Practical applications • Our findings indicate that composite flour blends are an effective strategy for enhancing the nutritional value of gluten-free products. Replacing part of the buckwheat flour with sorghum and oat flours enriched the product in terms of protein and mineral content (especially K, Mg, Zn).