CHEMICAL COMPOSITION AND MICROBIOLOGICAL PROPERTIES OF TARHANA ENRICHED WITH IMMATURE WHEAT GRAIN
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effect of immature wheat grain (IWG) supplementation on the tarhana formulation was investigated by determining color values and some chemical and microbiological properties. Flours obtained from IWG, harvested at 26 (IWG-1) and 36 days (IWG-2) after anthesis, were used in the tarhana formulation as a replacement of white wheat flour in concentrations of 10, 30 and 50%. Ash, Ca, Mg, K, P and Zn contents of tarhana samples increased by IWG-1 addition. IWG-2 addition resulted in an increase in moisture and protein contents. IWG-1 addition into the tarhana provided an increase in the antioxidant activity and total phenolic contents of the samples. The total counts of mesophilic aerobic bacteria and lactic acid bacteria of tarhana with IWG-1 were higher than those of other tarhana samples.
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD PROCESSING AND PRESERVATION
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
39
Sayı
6
