Use of carob flour in the production of tarhana

• Autorzy: Herken E.N. , Aydin N.
• Języki publikacji: EN

Abstrakty

EN

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%.

Słowa kluczowe

EN

carob-tree; carob flour; carob product; human nutrition; diet; tarhana soup; fibre; mineral content; phenolic compound; antioxidant capacity

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2015
• Tom: 65
• Numer: 3
• Opis fizyczny: p.167-174,fig.,ref.

Twórcy

autor

Herken E.N.

• Department of Food Engineering, Engineering Faculty, University of Pamukkale, Denizli, 20070, Turkey

autor

Aydin N.

• Department of Food Engineering, Engineering Faculty, University of Pamukkale, Denizli, 20070, Turkey

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Identyfikatory

DOI

10.1515/pjfns-2015-0010