Results 211 to 220 of about 2,313 (257)

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
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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

CHEMICAL COMPOSITIONS OF TRADITIONAL TARHANA HAVING DIFFERENT FORMULATIONS

Journal of Food Processing and Preservation, 2007
Cereal-based fermented foods play an important role in the diets of many people in Asia, Africa, the Middle East and some parts of Europe. Containing cereal and animal-based nutrients, richer with fermentation products, produced with yeast and lactic acid bacteria, tarhana is a type of soup having a delicious and desired taste.
Tamer, CANAN ECE, Kumral, AYŞEGÜL, Sahin, Ismet, Asan, Muge   +3 more
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Evaluation of the Maras Tarhana in Gastronomy

2017
Delicious and beautiful and food choice, ability of cooking and eating by people is defined the art of gastronomy. It includes subject of research in culinary of communities and presentation. Tarhana has significant place in Turkish culinary and it can be produced with many different methods and materials in many regions of Turkey.
GÖK, Serkan Anıl, SEZGİN, Aybuke Ceyhun, YILDIRIM, Fatih   +2 more
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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 ...
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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

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 ...
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Microbiological attributes of instant tarhana during fermentation and drying

2008
KARAGOZLU, Nural, Bulent ERGONUL and Cem KARAGOZLU, 2008. Microbiological attributes of instant tarhana during fermentation and drying. Bulg. J. Agric. Sci., 14: 353-541 In this research, changes in chemical and microbiological attributes of traditional tarhana dough were investigated during an eight-day manufacturing period including fermentation and ...
Karagozlu, N., Ergonul, B., Karagozlu, C.   +2 more
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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
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Effects of different applications on tarhana quality

2011
Tarhana is a traditional Turkish fermented cereal food and is consumed as soup. The physicochemical properties of tarhana produced with different dough treatments, fermentation times, and preservation methods were examined. Tarhana doughs were prepared with only yoghurt (control) or yoghurt and baker's yeast (S.
GÜRBÜZ, OZAN, ÖZMEN, NEŞE, GÖÇMEN, DUYGU, Dagdelen, F.   +3 more
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