Results 141 to 150 of about 645 (173)

Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts

Cereal Chemistry
This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of ...
N. Şahin, A. Ci̇ngöz, A. Sayaslan
semanticscholar   +1 more source

Geleneksel tarhana fermantasyonu mikrobiyomunun incelenmesi için kullanılabilecek omik yaklaşımlar

Gıda ve Yem Bilimi Teknolojisi Dergisi
Amaç: Geleneksel Türk gıdası olan tarhana; tahıllar, yoğurt, sebzeler ve çeşitli baharatlardan elde edilen karışımın laktik ve alkolik fermantasyonu sonucu hazırlanmaktadır.
Özlem Işık Doğan, Remziye Yılmaz
semanticscholar   +1 more source

Utilization of soy yoghurt in tarhana production

European Food Research and Technology, 2002
Tarhana, a traditional fermented food made from a mixture of white wheat flour and yoghurt, is widely consumed in Turkey. Tarhana samples with cow's milk yoghurt, soy milk yoghurt, and a blend of cow's and soy milk yoghurt were produced and evaluated for pH, viscosity, color, and sensory properties. Acid production was slower in soy milk-added samples,
Koca, AF, Yazici, F, Anil, M
openaire   +1 more source

FUNCTIONAL PROPERTIES OF SPRAY DRIED TARHANA

Drying Technology, 1999
ABSTRACT Tarhana, a traditional Turkish fermented yogurl-wheat mixture used in soups, was subjected to dilute acid hydrolysis in 0.5 M HCL (40% dry matter) at 55°C for 4 hours followed by simmering for 10 minutes. The resulting slurry was dried using a laboratory scale spray dryer.
openaire   +1 more source

Effect of different flour types on histamine content, physicochemical, microbiological, and sensory quality of tarhana

Harran Tarım ve Gıda Bilimleri Dergisi
The aim of this study was to compare the histamine levels of tarhana produced with different types of flour (wheat, corn, chickpea, and sorghum) and to assess their physicochemical, microbiological, and sensory properties.
Elif Akbaş, Rümeysa Karakaş, Yasemin Çayir, I. Korkmaz   +3 more
semanticscholar   +1 more source

Convective Drying Behavior of Tarhana Dough

Journal of Food Process Engineering, 2015
AbstractIn this study, convective air drying was applied to tarhana dough using an electric pilot oven. A three‐stage drying process was recommended as a means of shortening the overall drying period. This consisted of the drying of one‐side of a thin layer of tarhana dough, a subsequent drying of the reverse‐side thin layer of tarhana dough, followed ...
openaire   +1 more source

Enhancement of Functional, Structural, and Bioactive Properties of Tarhana through Rheum ribes (Işkın) Fortification

Hittite Journal of Science & Engineering
This study evaluated the impact of incorporating Rheum ribes L. (Işkın) at different levels (5–20%) on the chemical, functional, structural, and sensory properties of tarhana. The incorporation of Rheum ribes L.
Tuğba Gül Dikme
semanticscholar   +1 more source

Enrichment of gluten-free tarhana with buckwheat flour

International Journal of Food Sciences and Nutrition, 2009
Tarhana, a traditional fermented cereal food in Turkey, is mainly prepared with wheat flour and yoghurt. Buckwheat is a major ingredient in the daily diet of the celiac patients due to its gluten-free composition. In this research, gluten-free tarhana samples were prepared with buckwheat flour (BWF), rice flour and corn starch. Control tarhana was made
openaire   +2 more sources

Tarhana and Tarhana Soup that Traditionally Made in Kahramanmaraş-Elbistan

2013
Traditional products are quite important to demonstrate the cultural richness of community. Beingone of our conventional products, tarhana done with grain and yoghurt is produced by the fermentation of lacticacid and yeast. According to some sources having a very old history, Tarhana is a product that was produced andused by the Turks in Central Asia ...
openaire   +2 more sources

Functional Properties of Forest Fruit Tarhana

2020
Tarhana is a traditional fermented product that is widely consumed in Turkey and obtained by drying and grinding the dough prepared with the addition of wheat flour, yogurt, various vegetables and spices. Tarhana is a very important food for all age groups due to the proteins, vitamins and minerals it contains.
İSTEK, Ömer, TOMAR, Oktay, ÇAĞLAR, Abdullah   +2 more
openaire   +1 more source