Results 61 to 70 of about 645 (173)

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Turkish Journal of Agriculture: Food Science and Technology, 2014
Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular.
Hasan Tangüler
doaj   +1 more source

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

Journal of the Science of Food and Agriculture, Volume 104, Issue 3, Page 1322-1334, February 2024.
Abstract BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10–30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional ...
Zülal Büyük, Dilek Dulger Altiner
wiley   +1 more source

Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit

Journal of Food Processing and Preservation, Volume 2024, Issue 1, 2024.
Tamarillo (Solanum betaceum) is a nutrition‐rich product containing antioxidant components and preventive properties against cancer risk. However, there is currently a scarcity of research on processing techniques to diversify products and extend the preservation time of the active compounds in tamarillo. In this study, we focused on developing a cider
Cao Xuan Thuy, Van Thinh Pham, Trinh Thi Nhu Hang Nguyen, Thi Tuyet Ngan Nguyen, Nu Thuy An Ton, Tran Thi Tuu, Ngoc Duc Vu, Prakash Bhuyar   +7 more
wiley   +1 more source

Enrichment of Tarhana with Olive Leaf Powder: Evaluation of Physical, Functional, Powder, and Sensory Properties

ISPEC Journal of Agricultural Sciences
Olive leaves are a by-product of olive cultivation and remain underutilized despite their significant potential as a rich source of health-promoting and functional components.
Emin GÜLDEN , Selma Lubabe ERDOĞAN , Arda AKDOĞAN , Kadriye ALTAY , Gülşah ÇALIŞKAN KOÇ   +4 more
doaj   +1 more source

Isolation of Lactic Acid Bacteria from Tarhana

ÇOMÜ Ziraat Fakültesi Dergisi, 2020
Tarhana is a staple food in Turkey and produced mainly by the fermentation of wheat flour and yogurt. There are variations in its use, it can be consumed as a snack, or as a soup, and its exact ingredients vary between different geographical regions.
Aysun CEBECİ, Muhammet Fatih POLAT, Burak ÇALIŞ   +2 more
openaire   +2 more sources

Tarhana Hamurundan Farklı Formülasyonlarda Hazırlanan Ekmeklerin Duyusal Analizi ve Satın Alma Niyetinin Belirlenmesi

International Journal of Pure and Applied Sciences
Bu çalışmada, standart ekmek reçetesine uygun olarak hazırlanan bir adet kontrol grubu ekmek (KGE) ile fermente edilmiş yaş tarhana hamurundan üç farklı ekmek üretimi gerçekleştirildi. Ekmeklerin reçeteleri, tarhana yapımı sırasında kullanılan un miktarı
Aleyna Gün, Tolga Akcan
semanticscholar   +1 more source

Tarhana

, 2021
Tarhana ile ilgili bir sunum.
openaire   +1 more source

Geleneksel tarhana üretiminde kinoa ununun kullanımı

Harran Tarım ve Gıda Bilimleri Dergisi, 2019
Bu çalışmada tarhananın bazı kalite özelliklerini geliştirmek amacıyla kinoa ununun kullanımı araştırılmıştır. Bu amaçla 6 farklı oranda (% 0, 20, 40, 60, 80 ve 100) kinoa unu, buğday unuyla ikame edilerek, tarhana üretiminde kullanılmıştır. Tarhana örneklerinde bazı fiziksel, kimyasal ve duyusal özellikler araştırılmıştır.
Gamze Üçok, Tekmile Cankurtaran, Mustafa Kürşat Demir   +2 more
openaire   +2 more sources

A study on antioxidant and antimicrobial potential of kahramanmaraş tarhana

International Journal of Chemical Technology
Since ancient times, fermented foods have been produced for the purpose of long-term storage of foods and adding different flavors. Today, in addition to these properties, their use as functional products and the search for different tastes have directed
E. Eraslan
semanticscholar   +1 more source

Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup

LWT - Food Science and Technology, 2005
Abstract Chemical, microbiological and sensorial properties of wet and dry Tarhana were compared during storage period (6 months). In addition, change in some chemical and microbiological properties of Tarhana dough in fermentation stage of production was investigated. Average chemical composition of the fresh wet Tarhana, at the end of fermentation,
Mustafa Erbaş, Muharrem Certel, Mustafa Kemal Uslu   +2 more
openaire   +1 more source