Results 11 to 20 of about 2,313 (257)
EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH OAT AND BARLEY MEAL ON THE FUNCTIONAL, RHEOLOGICAL AND SENSORY PROPERTIES OF TARHANA [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 Addition of whole cereal grains’ meal as a source of dietary fibers for the development of tarhana as a value-added functional food was the aim of this study. The effect of substituting wheat flour 72% (WF) with different ratios of whole wheat meal (WWM),
Salma M. +3 more
doaj +2 more sources
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation [PDF]
Foods, 2022 Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues.
Mariagrazia Molfetta +7 more
doaj +2 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2023 Tarhana çorbası, yüksek besin değeri ile Türkiye’de tüketimi yaygın geleneksel bir gıdadır. Tarhana genellikle buğday unu, yoğurt ve domates, yeşil biber, soğan gibi sebzeler kullanılarak hazırlanır; ısıl işlem, fermantasyon ve kurutma başlıca ...
Mehmet Sezgin Işık +4 more
doaj +2 more sources
Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation [PDF]
Microorganisms, 2020 Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition.
Halil İbrahim Kaya, Ömer Şimşek
doaj +2 more sources
A functional food: a traditional Tarhana fermentation [PDF]
Food Science and Technology, 2017 White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of
KIVANÇ, Merih, FUNDA, Ebru Güney
openaire +5 more sources
Czech Journal of Food Sciences, 2005 As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey.
Ilyas Çelik +3 more
doaj +2 more sources
The effects of hazelnut pulp adding on sensorial properties of tarhana
Turkish Journal of Food and Agriculture Sciences, 2023 In this study, hazelnut pulp added to tarhana to increase its nutritional properties and create a new product. For this purpose, cold-pressed partially defatted hazelnut pulp obtained and added to the tarhana formulation at certain rates of 0%, 5%, 10 ...
Z. Tarakçı, Merve Nur Oğurlu
semanticscholar +3 more sources
Impact of stale bread utilization on the quality attributes of tarhana production
Harran Tarım ve Gıda Bilimleri DergisiThe objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the final product ...
Tuğba Gül Dikme, Osman Sağdıç
semanticscholar +3 more sources
The effects of ultrasound assisted germinated mung bean flour on tarhana quality
Harran Tarım ve Gıda Bilimleri Dergisi, 2023 Bu çalışmada, çimlendirilmemiş (ham) ve ultrason destekli çimlendirilmiş maş fasulyesi ununun geleneksel tahıl ürünlerimizden tarhanada kullanılarak tarhananın besin değerinin arttırılması amaçlanmıştır.
Elif Kurt, H. Levent
semanticscholar +3 more sources
Istanus Journal on Applied Biological SciencesObjective: This study aimed to determine the prevalence and levels of aflatoxin B1 (AFB1) in tarhana, a traditional fermented product, and to evaluate the findings with respect to regulatory limits.Methods: In a cross‑sectional survey (July–October 2023),
Nurtac Kucukbugru +6 more
semanticscholar +3 more sources