Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana (a Turkish Fermented Cereal-based Food)

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dc.contributor.authorErtas, Nilglin
dc.contributor.authorSert, Durmus
dc.contributor.authorDemir, M. Kuersat
dc.contributor.authorElguen, Adem
dc.date.accessioned2020-03-26T17:38:24Z
dc.date.available2020-03-26T17:38:24Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritional and sensory properties of tarhana samples were determined and compared with the control sample made with yoghurt. The moisture, crude ash, protein and fat contents of the samples changed between 10.53 and 11.28%; 1.507 and 1.758%; 9.75 and 12.52%, and 0.87 and 6.33%, respectively. As major minerals, Mg, Ca, P, Na and K contents of WC added tarhana samples versus the control, increased, while protein amounts were decreasing, significantly (P<0.01). The addition of WC resulted the samples lighter in color and lower in acidity. The phytic acid contents of WC added tarhana samples are decreased significantly (P<0.01) by the fermentation. Tarhana sample with 12.5% WC which is equivalent to the yoghurt in solid amount, were judged with high overall acceptability values by the taste panelists. It may be acceptible up to 25% whey addition level with higher nutritional value.en_US
dc.description.sponsorshipSelcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipAuthors Would like to thank the Scientific Research Projects (SU- BAP-Konya, Turkey) of Selcuk University Coordinating Office for financial Support.en_US
dc.identifier.doi10.3136/fstr.15.51en_US
dc.identifier.endpage58en_US
dc.identifier.issn1344-6606en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage51en_US
dc.identifier.urihttps://dx.doi.org/10.3136/fstr.15.51
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23467
dc.identifier.volume15en_US
dc.identifier.wosWOS:000264262400008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKARGERen_US
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjecttarhanaen_US
dc.subjectwhey concentrateen_US
dc.subjectnutritional propertiesen_US
dc.subjectviscosityen_US
dc.titleEffect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana (a Turkish Fermented Cereal-based Food)en_US
dc.typeArticleen_US

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