Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Tarhana is a traditional fermented food in Turkey, made of a mixture of cereal, yoghurt, and baker's yeast as culture. In this study, wheat flour used in tarhana production replaced with taro (Colocasia esculenta (L.) Schott) flour (TF) and Jerusalem artichoke (Helianthus tuberosus (L.)) flour...

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Veröffentlicht in:Journal of food processing and preservation 2020-10, Vol.44 (10), p.n/a, Article 14826
Hauptverfasser: Cankurtaran, Tekmile, Ceylan, Hacer, Bilgiçli, Nermin
Format: Artikel
Sprache:eng
Schlagworte:
Food Science & Technology
Life Sciences & Biomedicine
Science & Technology
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Zusammenfassung:Tarhana is a traditional fermented food in Turkey, made of a mixture of cereal, yoghurt, and baker's yeast as culture. In this study, wheat flour used in tarhana production replaced with taro (Colocasia esculenta (L.) Schott) flour (TF) and Jerusalem artichoke (Helianthus tuberosus (L.)) flour (JAF) at 5%, 10%, 15%, and 20% levels. Some physical, chemical, and sensory properties of tarhana samples were determined. Increasing TF or JAF ratio in tarhana resulted in a significant (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.14826