Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana (a Turkish Fermented Cereal-based Food)
Küçük Resim Yok
Tarih
2009
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KARGER
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritional and sensory properties of tarhana samples were determined and compared with the control sample made with yoghurt. The moisture, crude ash, protein and fat contents of the samples changed between 10.53 and 11.28%; 1.507 and 1.758%; 9.75 and 12.52%, and 0.87 and 6.33%, respectively. As major minerals, Mg, Ca, P, Na and K contents of WC added tarhana samples versus the control, increased, while protein amounts were decreasing, significantly (P<0.01). The addition of WC resulted the samples lighter in color and lower in acidity. The phytic acid contents of WC added tarhana samples are decreased significantly (P<0.01) by the fermentation. Tarhana sample with 12.5% WC which is equivalent to the yoghurt in solid amount, were judged with high overall acceptability values by the taste panelists. It may be acceptible up to 25% whey addition level with higher nutritional value.
Açıklama
Anahtar Kelimeler
tarhana, whey concentrate, nutritional properties, viscosity
Kaynak
FOOD SCIENCE AND TECHNOLOGY RESEARCH
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
15
Sayı
1
