EFFECT OF CAROB FLOUR SUBSTITUTION ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TARHANA

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dc.contributor.authorLar, Abdullah Cag
dc.contributor.authorErol, Nermin
dc.contributor.authorElgun, M. Sami
dc.date.accessioned2020-03-26T18:41:36Z
dc.date.available2020-03-26T18:41:36Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractCarob flour (CF) was used in tarhana formulation for nutritional enrichment of tarhana and to create a new field of use for carob fruit. The fruit of carob was ground into flour and used in tarhana formulation at the replacement of 3, 5 and 8% with wheat flour. Control tarhana was made of wheat flour without CF substitution. Chemical properties and color values of tarhana powder, and functional and sensory properties of tarhana soup were determined and compared with the control sample. CF addition into tarhana recipe increased ash content from 1.55 to 1.88%. Ca, K and Zn amounts of tarhana samples changed between 80.44-99.61mg/100g, 500.23-580.93mg/100g and 0.99-1.20mg/100g, respectively. The highest values of viscosity, foaming capacity, water and oil absorption capacity, and emulsion activity were obtained with 8% CF substitution level. All color parameters (L, a, b, SI and h) of tarhana decreased with CF addition due to natural pigmentation of CF. While low level (3%) of CF addition into tarhana formulation was liked by consumers in terms of color, taste and overall acceptability, the high-level additions decreased the all-sensory scores. PRACTICAL APPLICATIONCarob products are important functional ingredients for different food products. CF was used in tarhana formulation to improve the nutritional, functional and sensory status of tarhana. The alternative usage of CF was also investigated with tarhana production. Combining effect of CF and tarhana ingredients and also fermentation process improved the nutritional status while high levels of CF adversely affected sensory scores of tarhana soups.en_US
dc.identifier.doi10.1111/j.1745-4549.2012.00708.xen_US
dc.identifier.endpage675en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage670en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4549.2012.00708.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29409
dc.identifier.volume37en_US
dc.identifier.wosWOS:000329286100034en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEFFECT OF CAROB FLOUR SUBSTITUTION ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TARHANAen_US
dc.typeArticleen_US

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