Badem Pulpu İlavesinin Tarhananın Fiziksel, Kimyasal ve Fonksiyonel Özelliklerine Etkisi-Reference-Cited by-同舟云学术

Badem Pulpu İlavesinin Tarhananın Fiziksel, Kimyasal ve Fonksiyonel Özelliklerine Etkisi

Published:2023-09-26 Issue:3 Volume:20 Page:620-630
ISSN:1302-7050
Container-title:Tekirdağ Ziraat Fakültesi Dergisi
language:
Short-container-title:

Author:

ŞENSOY Ezgi¹^ORCID,TARAKÇI Zekai²^ORCID

Affiliation:

1. Ordu İl Tarım Müdürlüğü

2. ORDU UNIVERSITY, FACULTY OF AGRICULTURE

Abstract

In this study, almond pulp was added to tarhana to increase its nutritional value. For this purpose, after grinding the almonds, the oil was reduced and almond pulp was added to the tarhana mix at the rates of 0% (control), 5%, 10%, 15%, 20%, 25% and 30%. According to the research data, pH and titration acidity values of tarhana increased significantly with the increase of almond pulp addition (p

Publisher

Tekirdag Ziraat Fakultesi Dergisi

Subject

Pollution,General Agricultural and Biological Sciences

Reference35 articles.

1. Aktaş, K., Demirci, T. and Akın, N. (2015). Chemical composition and microbiological properties of tarhana enriched with immature wheat grain. Journal of Food Processing and Preservation, 39(5): 3014-3021.

2. Anil, M., Durmuş, Y. and Tarakci, Z. (2020). Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana. Nutrition and Food Science, 51(1): 137–150.

3. Bilgiçli, N., Aktaş, K. and Levent, H. (2014). Utilization of Citrus Albedo in Tarhana Production. Journal of Food Science and Nutrition Research 53(2): 162-170.

4. Daglioglu, O., Arici, M., Konyali, M. And Gumus, T. (2002). Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157: H7 and Staphylococcus aureus. European Food Research and Technology, 215: 515-519.

5. Demirkol, M. and Tarakci, Z. (2018). Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT - Food Science and Technology, 97: 770-777.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of physical, chemical and sensory analyzes of tarhana containing black carrot extract and classical tarhana;Turkish Journal of Food and Agriculture Sciences;2024-06-30

2. The effects of hazelnut pulp adding on sensorial properties of tarhana;Turkish Journal of Food and Agriculture Sciences;2023-12-30