Effect of Wheat Germ/bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product
Yükleniyor...
Dosyalar
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tarhana is a dried soup base made from yoghurt and wheat flour. Wheat flour used in tarhana production was replaced with wheat germ and wheat bran up to 50% (based on the wheat flour used) to improve the nutritional status of tarhana. The chemical, nutritional and sensory properties of enriched tarhana samples were evaluated and compared with a control sample. Increasing wheat germ/bran level in tarhana sample resulted in an expected increase in the crude protein and mineral content of samples (p < 0.05). Phytic acid content of wheat germ and wheat bran added to tarhana were significantly reduced by tarhana fermentation (p < 0.05). Total antioxidant capacity of the samples decreased upon the addition of wheat germ/bran, whereas there was an increase in the total phenolic compounds in the samples (p < 0.05). Addition of wheat germ/bran resulted in darker samples in colour with reduced cooked viscosity of tarhana soup. Tarhana sample with 10% wheat germ and the sample with 25% wheat bran had high scores from the taste panellists.
Açıklama
16th International Congress of Chemical and Process Engineering (CHISA) -- AUG 22-26, 2004 -- Prague, CZECH REPUBLIC
Anahtar Kelimeler
antioxidants, cooked viscosity, phenolic compounds, phytic acid, soup
Kaynak
Journal of Food Engineering
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
77
Sayı
Künye
Bilgiçli, N., Elgün, A., Herken, E. N., Türker, S., Ertaş, N., İbanoğlu, Ş., (2006). Effect of Wheat Germ/bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product. Journal of Food Engineering, (77), 680-686. Doi: 10.1016/j.jfoodeng.2005.07.030
