Search for Author, Title, Keyword
Use of Carob Flour in the Production of Tarhana
 
More details
Hide details
Publication date: 2015-09-30
 
Pol. J. Food Nutr. Sci. 2015;65(3):167–174
 
KEYWORDS
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 (6):
1.
Tarhana üretiminde farklı glutensiz unların kullanılmasının tarhananın fiziksel, kimyasal, fonksiyonel ve duyusal özellikleri üzerine etkisi
Kübra Tuluk, Nilgün Ertaş
Harran Tarım ve Gıda Bilimleri Dergisi
 
2.
Determination of chemical composition, antibacterial and antioxidant properties of products obtained from carob and honey locust
Hafize Fidan, Dasha Mihaylova, Nadezhda Petkova, Tana Sapoundzhieva, Anton Slavov, Lutsian Krastev
Turkish Journal of Biochemistry
 
3.
Green consumerism: the influence of antioxidant parameters and socio-economic values on Tarhana consumption patterns
Ismail Gurbuz, Elif Yildiz
Environmental Science and Pollution Research
 
4.
Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Dilek ALTINER
Food Science and Technology
 
5.
Development of tef [ Eragrostis tef (Zucc.) Trotter] based gluten‐free tarhana
Mehmet Köten
Journal of Food Processing and Preservation
 
6.
Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review
Raquel Rodríguez-Solana, Anabela Romano, José Moreno-Rojas
Processes
 
eISSN:2083-6007
ISSN:1230-0322