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Use of Carob Flour in the Production of Tarhana
 
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Publication date: 2015-09-30
 
 
Pol. J. Food Nutr. Sci. 2015;65(3):167-174
 
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ABSTRACT
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 correlated with taste the most. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15 %.
 
CITATIONS (13):
1.
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Gluten-free tarhana fortified with different ratios of edible mushroom Lactarius deliciosus
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Comparison of Novel and Conventional Techniques for Tarhana Production
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Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi
 
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Effect of sourdough prepared with the combination of chickpea and carob on bread properties
Hatice Eraslan, Jana Wehbeh, Ertan Ermis
International Journal of Gastronomy and Food Science
 
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Effect of Almond Pulp Addition on Physical, Chemical and Functional Properties of Tarhana
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Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats
Mahdi AziziShafa, Basti Akhondzadeh, Anousheh Sharifan, Ali Khanjari
Food Quality and Safety
 
13.
The effects of hazelnut pulp adding on sensorial properties of tarhana
Zekai TARAKÇI, Merve OĞURLU
Turkish Journal of Food and Agriculture Sciences
 
eISSN:2083-6007
ISSN:1230-0322
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