Bilgicli, NerminIbanoglu, Senol2020-03-262020-03-2620070260-8774https://dx.doi.org/10.1016/j.jfoodeng.2005.11.012https://hdl.handle.net/20.500.12395/21358Tarhana, a dried mixture made from yoghurt and wheat flour, was supplemented with wheat germ/bran to improve its nutritional value. The total titratable acidity (as lactic acid), phytic acid (PA) and colour (Hunter L, a and b values) of tarhana samples were monitored over a three-day fermentation. Titratable acidity of the samples increased sharply during the first day of fermentation and then increased gradually up to the third day of fermentation. Addition of wheat germ/bran to tarhana resulted in increased pH values of the samples. The PA content of tarhana mixture increased as wheat germ/bran amount added to tarhana increased. However, more than 90% of the PA present in the mixtures were inactivated by fermentation. Fermentation caused a decrease in the Hunter L, a and b values giving darker, more green-less reddish and more blue-less yellow samples. (c) 2005 Elsevier Ltd. All rights reserved.en10.1016/j.jfoodeng.2005.11.012info:eu-repo/semantics/closedAccesstitratable acidity and pHmineralsnutritional valuesoupArticle782681686Q1WOS:000241003800041Q1