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 theoretically develop functional Sehriye products inspired by Turkiye’s cereal culture. Within this scope, seven different Sehriye product concepts are proposed: “Prebiotic Sehriye,” “High-Protein Sehriye,” “Recovery Sehriye,” “Mediterranean Sports Sehriye,” “High-Fibre Sehriye,” “Gut-Friendly Sehriye,” and “Gluten-Free Sehriye.” “Prebiotic Sehriye” is designed as a formulation based on durum wheat semolina and enriched with barley flour or barley fibre, inulin, and resistant starch. The concept aims to develop a traditional Sehriye product containing high levels of dietary and prebiotic fibre. “High-Protein Sehriye” is planned as a product with increased plant-based protein content, considering the needs of individuals with active lifestyles and sports nutrition. “Recovery Sehriye” is designed as a warm and practical post-exercise meal alternative. This formulation is proposed to be developed with roasted thin vermicelli, lentil or chickpea protein, dried vegetables, tomato powder, turmeric, ginger, thyme, and spices. “Mediterranean Sports Sehriye” combines sensory elements specific to Mardin and Mediterranean cuisine with a functional product development approach. This concept aims to offer a practical meal alternative compatible with sports nutrition, containing plant-based protein and fibre and having a strong regional identity. “High-Fibre Sehriye” is a product concept intended for a broader consumer group and may support daily fibre intake. “Gluten-Free Sehriye” is a special functional Sehriye 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 lentil flour, buckwheat flour, potato starch, and texture-modifying ingredients. The commercial value of this concept arises from bringing the traditional use of Sehriye together with the gluten-free product market. Although gluten-free pasta products are available on the market, gluten-free Sehriye may offer a more local and differentiated product alternative, especially for use in soups, pilafs, and practical home-style meals. “Gut-Friendly Sehriye” is a functional product by considering gut-friendly nutrition trends. This concept should be positioned with “high in fibre,” “contains prebiotic fibre,” or “supports fibre intake.” The proposed formulation for this product may consist of durum wheat semolina or whole wheat semolina, barley flour or barley fibre, inulin, starch, chickpea flour, lentil flour, psyllium, and oat fibre. In the evaluation of the products to be developed based on these concepts, parameters such as cooking loss, cooking time, disintegration, stickiness, total dietary fibre, soluble and insoluble fibre ratio, protein content, water-holding capacity, texture, brittleness, colour, sensory acceptability, satiety perception, formulation cost, shelf life, and similar criteria should be analysed. The use of high levels of fibre, protein, and prebiotic ingredients may affect product hardness, mouthfeel, cooking time, and consumer acceptance. Therefore, it is important to preserve the traditional texture of Sehriye when developing new products. In conclusion, Sehriye may be repositioned beyond being a traditional cereal product and considered as a functional and market-oriented food innovation platform. Further experimental studies are needed to optimise the formulations, verify nutritional improvements, determine consumer acceptance, and evaluate commercial scalability.
