Use of Carob Flour in the Production of Tarhana
In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0010/pjfns-2015-0010.xml?format=INT |
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| author | Herken Emine Nur |
| author_facet | Herken Emine Nur |
| author_sort | Herken Emine Nur |
| collection | DOAJ |
| description | In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%. |
| format | Article |
| id | doaj-art-a7c26c9045a84a8ab261a2be9a7cdbbf |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-a7c26c9045a84a8ab261a2be9a7cdbbf2025-02-02T02:31:59ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-09-0165316717410.1515/pjfns-2015-0010pjfns-2015-0010Use of Carob Flour in the Production of TarhanaHerken Emine Nur0Nursel Aydin Department of Food Engineering, Engineering Faculty, University of Pamukkale, Denizli, 20070, TurkeyIn this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%.http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0010/pjfns-2015-0010.xml?format=INTcarob flourtarhanafibremineral contentphenolic contentantioxidant capacity |
| spellingShingle | Herken Emine Nur Use of Carob Flour in the Production of Tarhana Polish Journal of Food and Nutrition Sciences carob flour tarhana fibre mineral content phenolic content antioxidant capacity |
| title | Use of Carob Flour in the Production of Tarhana |
| title_full | Use of Carob Flour in the Production of Tarhana |
| title_fullStr | Use of Carob Flour in the Production of Tarhana |
| title_full_unstemmed | Use of Carob Flour in the Production of Tarhana |
| title_short | Use of Carob Flour in the Production of Tarhana |
| title_sort | use of carob flour in the production of tarhana |
| topic | carob flour tarhana fibre mineral content phenolic content antioxidant capacity |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0010/pjfns-2015-0010.xml?format=INT |
| work_keys_str_mv | AT herkeneminenur useofcarobflourintheproductionoftarhana |