Wheat Flour Alternatives Used in Tarhana Production
The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2021-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4175 |
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| _version_ | 1849408851870220288 |
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| author | Ceyda Dadalı Yeşim Elmacı |
| author_facet | Ceyda Dadalı Yeşim Elmacı |
| author_sort | Ceyda Dadalı |
| collection | DOAJ |
| description | The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers with high functional, natural and nutritional quality. |
| format | Article |
| id | doaj-art-7f28846b32ae422facdd68be55826e59 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2021-09-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-7f28846b32ae422facdd68be55826e592025-08-20T03:35:40ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2021-09-01991631163710.24925/turjaf.v9i9.1631-1637.41752195Wheat Flour Alternatives Used in Tarhana ProductionCeyda Dadalı0Yeşim Elmacı1Department of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova/İzmirDepartment of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova/İzmirThe aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers with high functional, natural and nutritional quality.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4175buğday unuikametarhanaglütensizzenginleştirme |
| spellingShingle | Ceyda Dadalı Yeşim Elmacı Wheat Flour Alternatives Used in Tarhana Production Turkish Journal of Agriculture: Food Science and Technology buğday unu ikame tarhana glütensiz zenginleştirme |
| title | Wheat Flour Alternatives Used in Tarhana Production |
| title_full | Wheat Flour Alternatives Used in Tarhana Production |
| title_fullStr | Wheat Flour Alternatives Used in Tarhana Production |
| title_full_unstemmed | Wheat Flour Alternatives Used in Tarhana Production |
| title_short | Wheat Flour Alternatives Used in Tarhana Production |
| title_sort | wheat flour alternatives used in tarhana production |
| topic | buğday unu ikame tarhana glütensiz zenginleştirme |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4175 |
| work_keys_str_mv | AT ceydadadalı wheatflouralternativesusedintarhanaproduction AT yesimelmacı wheatflouralternativesusedintarhanaproduction |