Akademik Veri Yönetim Sistemi
Academic Journal of Science, cilt.3, sa.2, ss.207-215, 2014 (Hakemsiz Dergi)
Tarhana, a traditional fermented wheat flour-yoghurt product, is widely consumed in Turkey. It is also an extremely popular fermented cereal food in many parts of the Middle East. Tarhana is prepared by mixing yoghurt, wheat flour, yeast, and a variety of vegetables and spices followed by fermentation. The resulting material is then air-dried and used in soup making. Dietary fiber in food has been ascribed a steadily increasing role in human health and well-being. The effects of bulgur by-products (bulgur flour: BF, bulgur bran: BB and simit: S) on the quality of tarhana were studied. Bulgur by-products were used at the levels of 5, 10, 15, 20, 25, and 30%. Total dietary fiber (TDF) contents of BF, BB and S were 56.2%, 69.0 and 21.1%, respectively. Chemical properties, color values, sensory scores and TDF contents of dietary fiber containing tarhana samples were investigated. Addition of BF, BB and S increased protein and ash contents of tarhanas significantly (p<0.01). Color values (L*, a*, b*) of BF, BB and S containing tarhana samples were also affected significantly (p<0.01). The TDF contents of organoleptically accepted 20% BF and 15% BB added tarhanas showed ~4 fold higher TDF than the control groups. Utilization of BF, BB and S in tarhana production resulted in acceptable soup properties in terms of most of the sensory properties. Slightly lower values in some of the sensory properties (color, odor, and taste) could be compansated by the health benefits of fiber products.