Effect of Wheat Germ/bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product

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dc.contributor.authorBilgiçli, Nermin
dc.contributor.authorElgün, Adem
dc.contributor.authorHerken, Emine Nur
dc.contributor.authorTürker, Selman
dc.contributor.authorErtaş, Nilgün
dc.contributor.authorİbanoğlu, Şenol
dc.date.accessioned2020-03-26T17:03:26Z
dc.date.available2020-03-26T17:03:26Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description16th International Congress of Chemical and Process Engineering (CHISA) -- AUG 22-26, 2004 -- Prague, CZECH REPUBLICen_US
dc.description.abstractTarhana 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.en_US
dc.identifier.citationBilgiçli, 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
dc.identifier.doi10.1016/j.jfoodeng.2005.07.030en_US
dc.identifier.endpage686en_US
dc.identifier.issn0260-8774en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage680en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2005.07.030
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20456
dc.identifier.volume77en_US
dc.identifier.wosWOS:000239078600042en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorBilgiçli, Nermin
dc.institutionauthorElgün, Adem
dc.institutionauthorTürker, Selman
dc.institutionauthorErtaş, Nilgün
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantioxidantsen_US
dc.subjectcooked viscosityen_US
dc.subjectphenolic compoundsen_US
dc.subjectphytic aciden_US
dc.subjectsoupen_US
dc.titleEffect of Wheat Germ/bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Producten_US
dc.typeArticleen_US

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