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

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dc.contributor.authorCankurtaran, Tekmile
dc.contributor.authorCeylan, Hacer
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:24:24Z
dc.date.available2024-02-23T14:24:24Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractTarhana 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 < .05) increase in the ash and antioxidant activity. Mineral composition of the tarhana samples improved with TF/JAF usage, especially at high addition ratios. Tarhana soup with 15%-20% TF or JAF gained higher consistency values compared to control tarhana. As a result of sensory analysis, high utilization ratio of TF and JAF decreased the taste-odor and overall acceptability of the tarhana soup. Practical applications Utilization of root vegetables such as taro and Jerusalem artichoke in formulation of various cereal products is a good way to increase the alternative usage area of them. Tarhana was successfully produced with TF and JAF which contains functional components such as inulin, mucilage, and minerals. A new cereal-based product was improved for functional food industry. TF and JAF were found as important ingredient to improve consistency of soup and soup-like products.en_US
dc.identifier.doi10.1111/jfpp.14826
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85089311908en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.14826
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13941
dc.identifier.volume44en_US
dc.identifier.wosWOS:000558529700001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleEffect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soupen_US
dc.typeArticleen_US

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