Bilgiçli, NerminElgün, AdemHerken, Emine NurTürker, SelmanErtaş, Nilgünİbanoğlu, Şenol2020-03-262020-03-262006Bilgiçli, 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.2005.07.0300260-8774https://dx.doi.org/10.1016/j.jfoodeng.2005.07.030https://hdl.handle.net/20.500.12395/2045616th International Congress of Chemical and Process Engineering (CHISA) -- AUG 22-26, 2004 -- Prague, CZECH REPUBLICTarhana 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.en10.1016/j.jfoodeng.2005.07.030info:eu-repo/semantics/openAccessantioxidantscooked viscosityphenolic compoundsphytic acidsoupArticle77680686Q1WOS:000239078600042Q1