Results 31 to 40 of about 645 (173)

Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition

Turkish Journal of Agriculture: Food Science and Technology, 2020
In this study; instead of the wheat used tempered corn in the local Maras tarhana, which is rich in nutrients such as carbohydrates, fats and proteins. For this purpose, tempered corn was substituted for wheat at proportions rates 10%, 20%, 30%, 40% and ...
Recep Aytunç, Bahri Özsisli
doaj   +1 more source

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation [PDF]

Food Sci Nutr
Nowadays, there is a strong tendency to use functional foods such as fermented foods based cereal and dairy products. The addition of sourdough, turnips, and butternut squash improves the nutritional value and healthy properties of Doowina during fermentation.
Bahrami S, Davati N, Noshirvani N.
europepmc   +2 more sources

Tarhana Cipsi

Nevşehir Bilim ve Teknoloji Dergisi, 2016
Tarhana; genellikle Anadolu, Orta Doğu ve Balkanlar’da tüketilen ve Türk toplumunun beslenmesinde önemli bir yere sahip olan geleneksel fermente bir üründür. Ülkemizin birçok bölgesinde farklı üretim tekniklerine sahip olan tarhana genel olarak; yoğurt, buğday ürünü (dövme, un, irmik), ekmek mayası (Saccharomyces cerevisiae), çeşitli sebze ve ...
YILDIRIM, Çağla, GÜZELER, Nuray
openaire   +3 more sources

Development of Biscuit Formulation Enriched With Tomato Paste Waste Using Integrated AHP-TOPSIS Method. [PDF]

Food Sci Nutr
In the “State of Food and Agriculture 2019” report of FAO, it was stated that reducing food waste will contribute to food security and sustainability goals globally. In this study, the aim was to utilize tomato paste production waste in biscuits from the perspective of sustainability.
Ozgoren Capraz E, Capraz O, Turan F, Isik F.   +3 more
europepmc   +2 more sources

Examination of traditional fermented food consumption and product awareness of university students in Istanbul, Turkey

NAJFNR, 2021
Background: Traditional fermented foods (TFF), which display positive effects on health, constitute a part of the traditions of a region and have continuity over many years.
Şule Aktaç, Simay Kundakçı, Fatma Esra Güneş   +2 more
doaj   +1 more source

FARKLI TARHANA TÜRLERİNİN SAĞLIK YÖNÜNDEN DEĞERLENDİRİLMESİNE YÖNELİK BİR ÇALIŞMA

Sağlık Akademisi Kastamonu, 2020
Sağlıklı bir yaşamın sürdürülebilirliği için yeterli ve dengeli beslenmeye ihtiyaç duyulmaktadır.Her toplumun kendine özgü bir beslenme alışkanlığı ve kültürü vardır.
Efe Kaan Ulu, Emre Batuhan Kenger, Özlem Özer Altundağ   +2 more
doaj   +1 more source

Use of Carob Flour in the Production of Tarhana

Polish Journal of Food and Nutrition Sciences, 2015
In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated.
Herken Emine Nur
doaj   +1 more source

Ekstrüzyon Koşullarının Farklı Buğday Unları Kullanılarak Üretilen Tarhanaların Çözünürlüğüne ve Su Absorbsiyonuna Etkileri

Journal of Agricultural Sciences, 2004
Bu çalışmada, ekstrüzyon İle pişirme koşullarının farklı buğday unları kullanılarak üretilen tarhanaların çözünürlük (SÇİ) ve su absorbsıyon (SAİ) özelliklerine etkileri araştırılmıştır Bu amaçla üç farklı buğday unu (buğday unu.
Zeliha Yıldırım
doaj   +1 more source

Health and Economic Aspects of “Soup”: an Ancient Turkish Food and Its Treatment in Classical Poetry

İstanbul Üniversitesi Edebiyat Fakültesi Türk Dili ve Edebiyatı Dergisi, 2022
The Turkish word “şur-bâ,” or soup, is derived from the Persian terms “şor” (salt) and “bâ” (water). Since ancient times, soups have possessed unique cultural identities in terms of their contents, means of preparation, taste, color, smell, and region ...
Selim Gök
doaj   +1 more source

The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food

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, Fatma IȘIK, Omer Simsek, Oguz Gursoy   +3 more
doaj   +1 more source