Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana

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dc.contributor.authorErtas, N.
dc.contributor.authorBilgicli, N.
dc.contributor.authorOzcan, S.
dc.contributor.authorSari, S.
dc.date.accessioned2024-02-23T14:37:27Z
dc.date.available2024-02-23T14:37:27Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractTarhana is a fermented cereal-yoghurt-vegetable based product that contains high amounts of protein, mineral and vitamin. In this research, lupin yoghurt (LY) was produced from fermented lupin milk, and replaced with cow's milk yoghurt up to 100% (w/w) level in tarhana formulation. LY substitution increased protein content of final product from 13.12% up to 14.87%. The redness (a*), yellowness (b*) and hue values of tarhana samples changed significantly (P<0.05) with LY usage. Tarhana samples prepared with 100% LY had the lowest a* and b*, and the highest hue values. Tarhana containing high amounts of LY had rich copper, iron, manganese and zinc contents compared to control tarhana. Especially manganese content of the tarhana increased up to 177 times with LY substitution. While LY over 25% level improved the functional properties such as foaming capacity, water absorption capacity and emulsifying activity of tarhana samples, foaming stability was negatively affected by LY substitution. Colour, taste, consistency, sourness and overall acceptability scores decreased at high substitution levels of LY.en_US
dc.identifier.doi10.3920/QAS2013.0244
dc.identifier.endpage401en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84907951626en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage395en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2013.0244
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16111
dc.identifier.volume6en_US
dc.identifier.wosWOS:000342971900004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFunctional Propertiesen_US
dc.subjectLupin Milken_US
dc.subjectLupin Yoghurten_US
dc.subjectNutritional Propertiesen_US
dc.subjectTarhanaen_US
dc.titleInfluence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhanaen_US
dc.typeArticleen_US

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