Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture

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dc.contributor.authorBilgicli, Nermin
dc.contributor.authorIbanoglu, Senol
dc.date.accessioned2020-03-26T17:17:20Z
dc.date.available2020-03-26T17:17:20Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTarhana, a dried mixture made from yoghurt and wheat flour, was supplemented with wheat germ/bran to improve its nutritional value. The total titratable acidity (as lactic acid), phytic acid (PA) and colour (Hunter L, a and b values) of tarhana samples were monitored over a three-day fermentation. Titratable acidity of the samples increased sharply during the first day of fermentation and then increased gradually up to the third day of fermentation. Addition of wheat germ/bran to tarhana resulted in increased pH values of the samples. The PA content of tarhana mixture increased as wheat germ/bran amount added to tarhana increased. However, more than 90% of the PA present in the mixtures were inactivated by fermentation. Fermentation caused a decrease in the Hunter L, a and b values giving darker, more green-less reddish and more blue-less yellow samples. (c) 2005 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2005.11.012en_US
dc.identifier.endpage686en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage681en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2005.11.012
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21358
dc.identifier.volume78en_US
dc.identifier.wosWOS:000241003800041en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjecttitratable acidity and pHen_US
dc.subjectmineralsen_US
dc.subjectnutritional valueen_US
dc.subjectsoupen_US
dc.titleEffect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixtureen_US
dc.typeArticleen_US

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