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Effect of Wheat Germ/bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product
(Elsevier Sci Ltd, 2006) Bilgiçli, Nermin; Elgün, Adem; Herken, Emine Nur; Türker, Selman; Ertaş, Nilgün; İbanoğlu, Şenol
Tarhana is a dried soup base made from yoghurt and wheat flour. Wheat flour used in tarhana production was replaced with wheat germ and wheat bran up to 50% (based on the wheat flour used) to improve the nutritional status of tarhana. The chemical, nutritional and sensory properties of enriched tarhana samples were evaluated and compared with a control sample. Increasing wheat germ/bran level in tarhana sample resulted in an expected increase in the crude protein and mineral content of samples (p < 0.05). Phytic acid content of wheat germ and wheat bran added to tarhana were significantly reduced by tarhana fermentation (p < 0.05). Total antioxidant capacity of the samples decreased upon the addition of wheat germ/bran, whereas there was an increase in the total phenolic compounds in the samples (p < 0.05). Addition of wheat germ/bran resulted in darker samples in colour with reduced cooked viscosity of tarhana soup. Tarhana sample with 10% wheat germ and the sample with 25% wheat bran had high scores from the taste panellists.