Gluten-free kömbe made with sprouted flours: Nutritional, physicochemical, and sensory evaluation

Abstract

Sprouting enhances the nutritional and functional qualities of grains, supporting their use in gluten-free formulations. This study aimed to develop a gluten-free version of the traditional Hatay K & ouml;mbesi by substituting durum wheat flour with sprouted buckwheat, red lentils, green lentils, chickpea, and black chickpea flours. Results indicated that the substitution significantly increased the ash and protein contents, improving the cookies' mineral composition and nutritional value. The highest protein level (15.97 g/100 g) was observed in the sprouted red lentil flour, while chickpea flour had the lowest carbohydrate content (48.97 g/100 g). Color measurements indicated that sprouted flours darkened the products, which was attributed to the Maillard reaction and phenolic compound interactions. Sensory evaluation revealed significant differences in color, texture, and overall acceptability (p < .05), with the chickpea-based formulation receiving the highest scores, comparable to the control. These findings support the effective use of sprouted flours in gluten-free traditional baked goods.