Functional properties of tarhana enriched with whey concentrate

dc.contributor.authorErtaş N.
dc.contributor.authorSert D.
dc.contributor.authorDemir M.K.
dc.date.accessioned2020-03-26T19:08:18Z
dc.date.available2020-03-26T19:08:18Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractWhey concentrate is often sold as a nutritional supplement and include proteins, minerals, vitamins and other components (low levels of fat and low levels of lactose). Whey concentrates is well known for their high nutritional value and versatile functional properties in food products. The aim of this study was to enrich tarhana by using whey concentrate (WC) instead of yoghurt. Foaming capacity and foam stability, water and oil absorption capacity, emulsifying activity as a functional properties, colour properties and sweetness, body-texture, colour-appearance, mouthfeel, acerbity, homogeneity, consistency and overall acceptability as a sensorial characteristics of tarhana samples were determined. The highest foaming capacity values were obtained with 50% WC substitution, but 50% WC addition gave the lowest foam stability values. Oil absorption capacity and emulsifying activity values of tarhana samples were decreased by increasing WC levels. Tarhana samples containing WC were lighter according to colour values than the control tarhana samples made with yoghurt. Tarhana soup prepared with 12.5% WC addition was similar to the control in homogeneity and overall acceptability. © 2015, Eesti Pollumajandusulikool. All rights reserved.en_US
dc.identifier.endpage928en_US
dc.identifier.issn1406894Xen_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage919en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32818
dc.identifier.volume13en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEesti Pollumajandusulikoolen_US
dc.relation.ispartofAgronomy Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectColoren_US
dc.subjectFoaming capacityen_US
dc.subjectSensorial characteristicsen_US
dc.subjectTarhanaen_US
dc.subjectWater absorption capacityen_US
dc.subjectWhey concentrateen_US
dc.titleFunctional properties of tarhana enriched with whey concentrateen_US
dc.typeArticleen_US

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