QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR

Oktay TOMAR, (Kocaeli Üniversitesi, Ziraat ve Doğa Bilimleri Fakültesi, Kocaeli, Türkiye)
Abdullah ÇAĞLAR, (Kocaeli Üniversitesi, Ziraat ve Doğa Bilimleri Fakültesi, Kocaeli, Türkiye)
Gökhan AKARCA (Afyon Kocatepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Afyonkarahisar, Türkiye)
GIDA
7 0
Yıl: 2020 Cilt: 45 Sayı: 3 Sayfa Aralığı: 421 - 432 Metin Dili: İngilizce DOI: 10.15237/gida.GD19152 İndeks Tarihi: 12-03-2021

QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR

Öz:
This study aimed to investigate physical, chemical and sensory properties of tarhana, produced by adding buckwheat flour with different ratios. Lightness (L*) value increased in wet samples according to the ratio of buckwheat flour increased, whereas it decreased in dry samples (P<0.05). Redness (a*) values decreased in wet samples whereas increased in dry samples. Yellowness (b*) values were higher in wet samples however it decreased with drying process (P<0.05). Buckwheat addition decreased viscosity values whereas protein and ash values increased significantly (P<0.05). The highest viscosity value was determined in dried control sample with 935cP, while the highest protein, ash, DPPH free radical scavenging activity and total phenolic content values were 15.83%, 3.56%, 161.82 (mg Teq/g) and 14.00 (mg GAE/g) respectively, detected in samples containing 100% buckwheat flour. The highest overall sensory evaluation scores were 5.00 and 7.55 determined in samples containing 25% whole wheat and 75% buckwheat flour (P<0.05), respectively.
Anahtar Kelime:

FARKLI ORANLARDA TAM BUĞDAY VE KARA BUĞDAY UNU İLE ÜRETİLEN TARHANALARIN BAZI KALİTE ÖZELLİKLERİ

Öz:
Bu çalışmada; karabuğday ununun değişik oranlarda tarhanaya ilavesi ile elde edilen ürünün fiziksel,kimyasal ve duyusal özelliklerinin incelenmesi amaçlanmıştır. Karabuğday un oranı arttıkça parlaklık (L*) değerinin yaş tarhana örneklerinde arttığı, ancak kuru tarhana örneklerinde azaldığı (P <0.05), kırmızılık(a*) değerlerinin yaş örneklerde azaldığı, kuru örneklerde arttığı, sarılık (b*) değerlerin ise; yaş örneklerdedaha yüksek iken kurutmayla birlikte azaldığı belirlenmiştir (P <0.05). Karabuğday ilavesi ile viskozitedeğerlerinin azalmasına karşın protein ve kül miktarının önemli derecede arttığı kaydedilmiştir (P <0.05).En yüksek viskozite değerine 935 cP ile kurutulmuş kontrol örneği sahipken, en yüksek protein, külmiktarı, DPPH serbest radikal giderme aktivitesi ve toplam fenolik madde miktarlarına sırasıyla %15.83,%3.56, 161.82 (mg Teq/g) ve 14.00 (mg GAE/g) ile %100 karabuğday unu kullanılmış örneklerde olduğubelirlenmiştir. Örnekler arasında en yüksek genel beğeni puanına 5.00 ve 7.55 ile sırasıyla %25 tam buğdayve %75 karabuğday unu ilavesi ile üretilen örneklerin aldığı belirlenmiştir (P <0.05).
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
  • Acar, R.A., Gunes, N., Gummadov, V., Topal, I. (2011). Effects of different plant densities on the yields and some yield components of buckwheat (Fagopyrum esculentum Moench). Selcuk J Agric Food Sci, 25: 47-51.
  • Akarca, G., Caglar, A., Tomar, O. (2016). The effects spicing on quality of mozzarella cheese. Mljekarstvo, 66(2): 112-121, doi: 10.15567/mljekarstvo.2016.0203.
  • Akarca, G., Tomar, O., Gok, V. (2015). Effect of different packaging methods on the quality of stuffed and sliced Mozzarella cheese during storage. J. Food Proces Pres, 39: 2912-2918, doi: 10.1111/jfpp.12542.
  • Aktas, K., Demirci, T., Akin, N. (2015). Chemical composition and microbiological properties of tarhana enriched with immature wheat grain. J Food Process Pres, 39: 3014-3021, doi: 10.1111/jfpp.12554.
  • Alcay, A., Yalcin, S., Bostan, K., Dincel, E. (2015). Dried foods from Middle Asia to Anatolia. J of Anadolu Bil Vocational School of Higher Education, 37: 83-93.
  • Anonymous (2000). Fruit and vegetable products determination of insoluble ash in hydrochloric acid (TS 1128 ISO 763:2003). Turkish Standards Institute. Ankara, Turkey.
  • Anonymous (2002). Macaroni Standard (TS 1620). Turkish Standards Institute. Ankara, Turkey.
  • Anonymous (2004). Tarhana Standard (TS 2282). Turkish Standards Institute. Ankara, Turkey.
  • Anonymous (2012). Food technology. Making sensory controls. Turkish Ministry of Education. Ankara, Turkey.
  • AOAC (2016). Official Methods of Analysis AOAC INTERNATIONAL. 20th Edition, Washington DC, the USA.
  • Atalay, M.H. (2009). Utilization possibilities of buckwheat (Fagopyrum esculentum) milling products in bread making. M.Sc. Thesis, Selcuk University, Graduate School of Natural and Applied Sciences, Konya, Turkey, 84 p.
  • Bilgicli, N. (2009a). Effect of buckwheat flour on chemical and functional properties of tarhana. LWT-Food Sci Technol, 42(2): 514-518, doi: 10.1016/j.lwt.2008.09.006.
  • Bilgicli, N. (2009b). Enrichment of gluten-free tarhana with buckwheat flour. International J Food Sci Nutr, 60(1): 1-8, doi: 10.1080/09637480802112546.
  • Bilgicli, N., Ibanoglu, S. (2007). Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture. J Food Eng, 78: 681-686, doi: 10.1016/j.jfoodeng.2005.11.012.
  • Caglar, A., Erol, N., Elgün, M.S. (2013). Effect of carob flour substitution on chemical and functional properties of tarhana. J Food Process Preserv, 37: 670-675, doi: 10.1111/j.1745- 4549.2012.00708.x.
  • Celik, I., Işık, F., Simsek, O., Gürsoy, O. (2005). The effects of the addition of baker’s yeast on the functional properties and quality of tarhana, a traditional fermented food. Czech J. Food Sci, 23(5): 190-195.
  • Celik, I., Işık, F.,Yılmaz, Y.(2010). Chemical, rheological and sensory properties of tarhana with wheat bran as a functional constituent. Academic Food Journal, 8(3): 11-17.
  • Cevik, A. (2016). Utilization of quinoa, buckwheat and lupin flour in tarhana for nutritional enrichment. M.Sc. Thesis, Necmettin Erbakan University, Graduate School of Natural and Applied Sciences, Konya, Turkey, 113 p.
  • Chu, S.C., Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of Kombucha. Food Chem, 98: 502-507, doi: 10.1016/j.foodchem.2005.05.080.
  • Coskun, F. (2003). The importance of tarhana in nutrition. Journal of Food and Feed Science Technology, 3: 46-49.
  • Degirmencioglu, N., Gurbuz, O., Herken, E.N., Yildiz, A.Y. (2016). The impact of drying techniques on the phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chem, 194: 587-594, doi: 10.1016/j.foodchem.2015.08.065.
  • Demir, M.K. (2014). Use of quinoa flour in the production of gluten-free tarhana. Food Sci Technol Res, 20(5): 1087-1092, doi: 10.3136/fstr.20.1087.
  • Demir, M.K. (2018). Use of whole wheat flour in traditional tarhana production. Academic Food Journal, 16(2): 148-155, doi: 10.24323/akademikgida.449606.
  • Dizlek, H., Ozer, M.S., Inanc, E., Gul, H. (2009). Composition of buckwheat (Fagopyrum esculentum Moench) and its possible uses in food industry. The Journal of Food, 34: 337-324.
  • Erbas, M., Certel, M., Uslu, M.K. (2004). Effect of fermentation time and storage of the sugars content of wet and dry tarhana. The Journal of Food, 29(4): 299-305.
  • Erkan, H., Celik, S., Bilgi, B., Koksel, H. (2006). A new approach for the utilization of barley in food products: Barley tarhana. Food Chem, 97: 12- 18, doi: 10.1016/j.foodchem.2005.03.018.
  • Gocmen, D., Gurbuz, O., Roussef, R.L., Smoot, J.M., Dagdelen, A.F. (2004). Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum dried tarhana. Eur Food Res Technol, 218: 573-578, doi: 10.1007/s00217-004-0913-6.
  • Hayta, M., Alpaslan, M., Baysar, A. (2016). Effect of drying methods on functional properties of tarhana: A wheat flour‐yogurt mixture. J Food Eng Physical Prop, 67(2): 740-744, doi: 10.1111/j.1365- 2621.2002.tb10669.x.
  • Kan, A. (2011). Investigation of some characteristic of buckwheat (Fagopyrum esculentum Moench) growing in Konya ecological conditions. Selcuk J Agr Food Sci, 25(4): 67-71.
  • Kitan, S. (2017). Utilization of quinoa (Chenopodium quinoa) in production of gluten-free tarhana. M.Sc. Thesis, Ondokuz Mayis University. Graduate School of Natural and Applied Sciences, Samsun, Turkey, 100 p.
  • Koca, A.F., Yazici, F., Anil, M. (2002). Utilization of soy yoghurt in tarhana production. Eur Food Reseach Technol, 215: 293-297.
  • Isık, F., Yapar, A. (2017). Effect of tomato seed supplementation on chemical and nutritional properties of tarhana. J Food Meas Charact, 11: 667- 674.
  • Onogur, A.T., Elmaci, Y. (2012). Sensory Analysis of Food. Sidas Publishing, Izmir, Turkey, 148 p.
  • Peng, L., Wang, S., Zou, L., Zhao, J., Zhao, G. (2012). HPLC fingerprint of buckwheat from different habitats and varieties. Phcog Journal, 31: 5- 10, doi: 10.5530/pj.2012.31.2.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vıtıcult, 16: 144-158.
  • Tamer, C.E., Kumral, A., Asan, M., Sahin. I. (2007). Chemical compositions of traditional tarhana having different formulations. J Food Proces Pres, 31: 116-126, doi: 10.1111/j.1745- 4549.2007.00113.x.
  • Tarakci, Z., Anil, M., Koca, I., Islam, A. (2013). Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana. Qual Assur Saf Crop, 5(4): 347-355, doi: 10.3920/QAS2012.0155.
  • Tural, S., Koca, I. (2008). Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Science Horticulture, 116: 362-366, doi: 10.1016/j.scienta.2008.02.003.
  • Unlu, U.M. (2017). Effect of carrot dietary fiber and sugar beet fiber on the quality of tarhana. M.Sc. Thesis, Aksaray University. Graduate School of Natural and Applied Sciences, Aksaray, Turkey, 60 p.
  • Wijngaard, H.H., Arendt, E.K. (2006). Buckwheat. Cereal Chem, 83(4): 391-401.
  • Yorukoglu, T., Dayisoylu, K.S. (2016). Some chemical and functional properties of Maras tarhana. Atatürk Univ J of the Agricultural Faculty, 47(1): 53-63.
APA tomar o, ÇAĞLAR A, akarca g (2020). QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. , 421 - 432. 10.15237/gida.GD19152
Chicago tomar oktay,ÇAĞLAR Abdullah,akarca gokhan QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. (2020): 421 - 432. 10.15237/gida.GD19152
MLA tomar oktay,ÇAĞLAR Abdullah,akarca gokhan QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. , 2020, ss.421 - 432. 10.15237/gida.GD19152
AMA tomar o,ÇAĞLAR A,akarca g QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. . 2020; 421 - 432. 10.15237/gida.GD19152
Vancouver tomar o,ÇAĞLAR A,akarca g QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. . 2020; 421 - 432. 10.15237/gida.GD19152
IEEE tomar o,ÇAĞLAR A,akarca g "QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR." , ss.421 - 432, 2020. 10.15237/gida.GD19152
ISNAD tomar, oktay vd. "QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR". (2020), 421-432. https://doi.org/10.15237/gida.GD19152
APA tomar o, ÇAĞLAR A, akarca g (2020). QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. GIDA, 45(3), 421 - 432. 10.15237/gida.GD19152
Chicago tomar oktay,ÇAĞLAR Abdullah,akarca gokhan QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. GIDA 45, no.3 (2020): 421 - 432. 10.15237/gida.GD19152
MLA tomar oktay,ÇAĞLAR Abdullah,akarca gokhan QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. GIDA, vol.45, no.3, 2020, ss.421 - 432. 10.15237/gida.GD19152
AMA tomar o,ÇAĞLAR A,akarca g QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. GIDA. 2020; 45(3): 421 - 432. 10.15237/gida.GD19152
Vancouver tomar o,ÇAĞLAR A,akarca g QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR. GIDA. 2020; 45(3): 421 - 432. 10.15237/gida.GD19152
IEEE tomar o,ÇAĞLAR A,akarca g "QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR." GIDA, 45, ss.421 - 432, 2020. 10.15237/gida.GD19152
ISNAD tomar, oktay vd. "QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITHDIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR". GIDA 45/3 (2020), 421-432. https://doi.org/10.15237/gida.GD19152
Sayfa Oluşturulma Tarihi
23-04-2024 16:53

İLETİŞİM

TÜBİTAK ULAKBİM TR Dizin

Yüzüncüyıl, İşçi Blokları Mahallesi

Muhsin Yazıcıoğlu Caddesi No:51/C

06530 Çankaya / ANKARA +90 (312) 298 92 00

trdizin@tubitak.gov.tr

TÜBİTAK ULAKBİM Ulusal Akademik Ağ ve Bilgi Merkezi Cahit Arf Bilgi Merkezi © Tüm Hakları Saklıdır. Gizlilik Politikası Kullanım Şartları