Title : A conceptual product development approach for functional sehriye (a traditional Turkish small pasta product): Prebiotic, high-protein, high-fibre, and gluten-free alternatives
Abstract:
The aim of this study is to theore cally develop func onal ?ehriye products inspired by Türkiye’s cereal culture. Within this scope, seven different ?ehriye product concepts are proposed: “Prebio c ?ehriye,” “High-Protein ?ehriye,” “Recovery ?ehriye,” “Mediterranean Sports ?ehriye,” “High-Fibre ?ehriye,” “Gut-Friendly ?ehriye,” and “Gluten-Free ?ehriye.” “Prebio c ?ehriye” is designed as a formula on based on durum wheat semolina and enriched with barley flour or barley fibre, inulin, and resistant starch. The concept aims to develop a tradi onal ?ehriye product containing high levels of dietary and prebio c fibre. “High-Protein ?ehriye” is planned as a product with increased plant-based protein content, considering the needs of individuals with ac ve lifestyles and sports nutri on. “Recovery ?ehriye” is designed as a warm and prac cal post-exercise meal alterna ve. This formula on is proposed to be developed with roasted thin vermicelli, len l or chickpea protein, dried vegetables, tomato powder, turmeric, ginger, thyme, and spices. “Mediterranean Sports ?ehriye” combines sensory elements specific to Mardin and Mediterranean cuisine with a func onal product development approach. This concept aims to offer a prac cal meal alterna ve compa ble with sports nutri on, containing plant-based protein and fibre and having a strong regional iden ty. “High-Fibre ?ehriye” is a product concept intended for a broader consumer group and may support daily fibre intake. “Gluten-Free ?ehriye” is a special func onal ?ehriye concept that can be developed for individuals with coeliac disease, individuals with gluten intolerance, and consumers who prefer a gluten-free diet. The proposed raw materials for this concept may include rice flour, corn flour or corn semolina, chickpea flour, red len l flour, buckwheat flour, potato starch, and texture-modifying ingredients. The commercial value of this concept arises from bringing the tradi onal use of ?ehriye together with the gluten-free product market. Although gluten-free pasta products are available on the market, gluten-free ?ehriye may offer a more local and differen ated product alterna ve, especially for use in soups, pilafs, and prac cal home-style meals. “Gut-Friendly ?ehriye” is a func onal product by considering gut-friendly nutri on trends. This concept should be posi oned with “high in fibre,” “contains prebio c fibre,” or “supports fibre intake.” The proposed formula on for this product may consist of durum wheat semolina or whole wheat semolina, barley flour or barley fibre, inulin, starch, chickpea flour, len l flour, psyllium, and oat fibre. In the evalua on of the products to be developed based on these concepts, parameters such as cooking loss, cooking me, disintegra on, s ckiness, total dietary fibre, soluble and insoluble fibre ra o, protein content, water-holding capacity, texture, bri leness, colour, sensory acceptability, sa ety percep on, formula on cost, shelf life, and similar criteria should be analysed. The use of high levels of fibre, protein, and prebio c ingredients may affect product hardness, mouthfeel, cooking me, and consumer acceptance. Therefore, it is important to preserve the tradi onal texture of ?ehriye when developing new products. In conclusion, ?ehriye may be reposi oned beyond being a tradi onal cereal product and considered as a func onal and market-oriented food innova on pla orm. Further experimental studies are needed to op mise the formula ons, verify nutri onal improvements, determine consumer acceptance, and evaluate commercial scalability.
