Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

Tarhana is a dried soup base made from yoghurt and wheat flour. Wheat flour used in tarhana production was replaced with wheat germ and wheat bran up to 50% (based on the wheat flour used) to improve the nutritional status of tarhana. The chemical, nutritional and sensory properties of enriched tarh...

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Bibliographic Details
Published in:Journal of food engineering 2006-12, Vol.77 (3), p.680-686
Main Authors: Bilgiçli, Nermin, Elgün, Adem, Herken, Emine Nur, SelmanTürker, Ertaş, Nilgün, İbanogˇlu, Şenol
Format: Article
Language:English
Subjects:
Antioxidants
appearance (quality)
chemical composition
color
Cooked viscosity
cooking quality
crude protein
fermentation
ingredients
mineral content
nutritive value
Phenolic compounds
Phytic acid
sensory evaluation
Soup
soups
traditional foods
Triticum aestivum
viscosity
wheat bran
wheat flour
wheat germ
yogurt
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Summary:Tarhana is a dried soup base made from yoghurt and wheat flour. Wheat flour used in tarhana production was replaced with wheat germ and wheat bran up to 50% (based on the wheat flour used) to improve the nutritional status of tarhana. The chemical, nutritional and sensory properties of enriched tarhana samples were evaluated and compared with a control sample. Increasing wheat germ/bran level in tarhana sample resulted in an expected increase in the crude protein and mineral content of samples (p
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2005.07.030