Influence of resistant starches on chemical and functional properties of tarhana

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dc.contributor.authorBayrakci, Hilal Arslan
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T19:06:08Z
dc.date.available2020-03-26T19:06:08Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTwo different commercial resistant starches (RSa and RSb) were used in tarhana formulation on the basis of its replacement with wheat flour at 15, 30 and 45 % levels. Color values, some chemical, functional and sensory properties of tarhana were determined. Tarhana containing 30-45 % RSa gave lower darkness and yellowness compared to other samples. Increasing levels of RSa/RSb in tarhana formulation decreased protein and Fe, K, Mg, P and Zn content of the final products. Development in acidity was negatively affected above 30 % RS addition level. Although long fermentation period of tarhana dough, RS content of the tarhana samples changed between 5.4 and 26.2 %. Control tarhana was found to have 0.9 % RS content. Cooked viscosity decreased in tarhana soup with RS addition from 1,454 cP (control) to 166 cP. RSb showed more remarkable effect on cooked viscosity than RSa. High levels of RSa improved foaming capacity, foam stability, water and oil absorption capacity of the tarhana samples. RSa successfully incorporated into tarhana formulation up to 30 % level with minimum adverse effect on chemical and sensory properties.en_US
dc.identifier.doi10.1007/s13197-014-1598-xen_US
dc.identifier.endpage5340en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue8en_US
dc.identifier.pmid26243962en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5335en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-014-1598-x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32239
dc.identifier.volume52en_US
dc.identifier.wosWOS:000358665800074en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectResistant starchen_US
dc.subjectTarhanaen_US
dc.subjectFermentationen_US
dc.subjectMineralen_US
dc.subjectFunctional propertiesen_US
dc.titleInfluence of resistant starches on chemical and functional properties of tarhanaen_US
dc.typeArticleen_US

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