| Yazarlar |
Doç. Dr. Müge HENDEK ERTOP
Kastamonu Üniversitesi, Türkiye |
| Özet |
| In this study, the use of chickpea, bean, corn, whole rice, buckwheat and lentil flours instead of wheat flour has been evaluated in terms of physicochemical, rheological and sensory properties for the tarhana. The color, water and oil binding capacity, viscosity, moisture, pH, total acidity, protein, fat, ash, carbohydrate, microbiological and sensory properties of the tarhana samples were examined. When the formulation and other raw material qualities were kept constant, the properties of tarhana were significantly affected by the type of flour. The highest ash content in the bean tarhana (5.18±0.01%), the highest protein content in the red lentil tarhana (28.19±0.74%)and the highest oil content in the corn tarhana (9.55±0.56%) were determined. pH value of the tarhana samples, which were fermented under the same conditions, were found to be statistically insignificant (P0.05) except the corn tarhana. Although the ... |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Uluslararası alan indekslerindeki dergilerde yayımlanan tam makale |
| Dergi Adı | GIDA |
| Dergi ISSN | 1300-3070 |
| Dergi Tarandığı Indeksler | |
| Makale Dili | Türkçe |
| Basım Tarihi | 12-2019 |
| Cilt No | 44 |
| Sayı | 5 |
| Sayfalar | 781 / 793 |
