Fındık Posasının Tarhananın Fiziksel ve Kimyasal Özelliklerine Etkisi

Abstract

In this study, hazelnut pulp was added to tarhana to increase its nutritional value. For this purpose, hazelnut oil was partially extracted by cold pressing method and hazelnut pulp was added to the tarhana formulation at varying concentrations (5, 10, 15, 20, 25 and 30%). According to the research data, as the hazelnut pulp ratio increased, pH and acidity values, redness (a*) and yellowness (b*) color values of tarhana increased, while the brightness (L*) value decreased. It was determined that the addition of hazelnut pulp increased the foaming capacity and foam stability of tarhana and decreased the viscosity values. Depending on the increase in hazelnut pulp, the protein, fat and ash ratios, total phenolic substance and antioxidant activity of tarhana also increased.