Impact of pea protein isolate enrichment on the nutritional, functional, and glycemic properties of tarhana

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dc.authorscopusidHamit Köksel / 7004487930
dc.authorscopusidKübra Özkan / 57196054077
dc.authorwosidHamit Köksel / G-6018-2013
dc.authorwosidKübra Özkan / KMQ-8160-2024
dc.contributor.authorKadam, Aayushi
dc.contributor.authorÖzkan, Kübra
dc.contributor.authorDu, Peifan
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2025-04-17T14:25:36Z
dc.date.available2025-04-17T14:25:36Z
dc.date.issued2025
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractTarhana, a traditional fermented food made from cereal flours, yogurt, vegetables, and spices, is recognized for its rich nutritional value and prolonged shelf life. This study investigated the effect of pea protein isolate (PPI) enrichment on select compositional, physical, techno-functional and nutritional properties of tarhana. Six different formulations were prepared by blending PPI and wheat flour (WF) in varying PPI: WF ratios from 0:100 (control) to 100:0. The protein content of the tarhana samples increased proportionally with the PPI concentration, reaching 76.6% in the PPI: WF of 100:0 PPI tarhana compared to 25.1% in the control tarhana. The total phenolic content (TPC) varied, ranging from 534.1 to 702.9 mg GAE/100 g dry basis (db), with higher values observed in PPI enriched tarhana samples. PPI enrichment significantly (p < 0.05) enhanced the antioxidant capacity, measured by ABTS, DPPH, and FRAP assays. PPI-enriched tarhana powders showed improved levels of key polyphenols, including gallic acid, quercetin and ferulic acid. Pasting profile of the tarhana samples showed a decrease in peak viscosity with increasing PPI, indicating the decrease in starch concentration. In-vitro protein digestibility of tarhana samples improved with PPI incorporation, showing values exceeding 84% for all PPI enriched formulations. The glycemic index (GI) of the tarhana samples decreased with increased PPI levels. Tarhana soups made from PPI: WF of 80:20 and 100:0 showed GI values 50.5 and 42.6, respectively, enabling them to be classified as low-GI foods. This research highlighted the potential of PPI to enhance the nutritional and functional properties of traditional tarhana.
dc.description.sponsorshipNatural Sciences and Engineering Research Council of Canada
dc.identifier.citationKadam, A., Ozkan, K., Du, P., Koksel, H., Sagdic, O., & Koksel, F. (2025). Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana. Plant Foods for Human Nutrition, 80(1), 30.
dc.identifier.doi10.1007/s11130-024-01281-9
dc.identifier.endpage8
dc.identifier.issn0921-9668
dc.identifier.issn1573-9104
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85214272789
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttp://dx.doi.org/10.1007/s11130-024-01281-9
dc.identifier.urihttps://hdl.handle.net/20.500.12713/6296
dc.identifier.volume80
dc.identifier.wosWOS:001391565700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖzkan, Kübra
dc.institutionauthorKöksel, Hamit
dc.institutionauthoridHamit Köksel / 0000-0003-4150-2413
dc.institutionauthoridKübra Özkan / 0000-0003-0580-5804
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofPlant foods for human nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant Capacity
dc.subjectFermentation
dc.subjectFunctional Foods
dc.subjectPhenolics
dc.subjectProtein Digestibility
dc.titleImpact of pea protein isolate enrichment on the nutritional, functional, and glycemic properties of tarhana
dc.typeArticle

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