Korkmaz, F. YilmazTuncel, N. B.Ozer, M.Tuncel, N. Yilmaz2025-01-272025-01-2720200139-30061588-2535https://doi.org/10.1556/066.2020.49.2.8https://hdl.handle.net/20.500.12428/25840Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70. and 100%. and the effect of this replacement on the contents of crude rat, ash. protein. dietary fibre. phytic acid, minerals, vitamins B-1 and B-2, tocopherols, gamma-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.eninfo:eu-repo/semantics/openAccessimmature ricetarhanastabilisationinfraredgamma-oryzanolinsoluble dietary fibreArticle49218919610.1556/066.2020.49.2.8Q4WOS:0005901697000082-s2.0-85093891825Q3