Bilgiçli, NerminAktaş, KübraLevent, Hacer2020-03-262020-03-2620141336-86721338-4260https://hdl.handle.net/20.500.12395/31270In this study, albedos of lemon, orange and grapefruit replaced wheat flour at 5% and 10% level in tarhana formulation. Selected chemical (ash, protein, cellulose, lipids, mineral, total phenolic content, antioxidant activity and pH), functional (water and oil absorption capacity, foaming capacity and stability) and sensory properties, colour values of tarhana were determined. All replacement levels of citrus albedo samples increased (p < 0.05) ash, cellulose, Ca, Fe, K contents and antioxidant activity of tarhana compared to control. Tarhana sample containing 10% lemon albedo had the highest antioxidant activity (220.50 mmol center dot kg(-1), expressed as Trolox equivalents), Cu (10.6 mg center dot kg(-1)), Fe (36.9 mg center dot kg(-1)), K (5378.0 mg center dot kg(-1)) and Zn (13.1 mg center dot kg(-1)) contents. Compared to control tarhana, 10% addition levels of citrus albedo gave lower lightness (L-*) and higher yellowness (b(*)). Citrus albedo addition had a significant (p < 0.05) effect on oil absorption capacity and foam stability. Tarhana soup with orange and lemon albedo gained higher taste and sourness scores than tarhana soup containing grapefruit albedo.eninfo:eu-repo/semantics/closedAccesscitrus by-productsalbedotarhanafunctional propertiesnutritionArticle532162170Q3WOS:000337664600008Q3