Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture

HAYTA M., Alpaslan M., Baysar A.

JOURNAL OF FOOD SCIENCE, vol.67, no.2, pp.740-744, 2002 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 2
  • Publication Date: 2002
  • Doi Number: 10.1111/j.1365-2621.2002.tb10669.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.740-744
  • Erciyes University Affiliated: No

Abstract

Changes in functional and sensory properties of tarhana prepared by different drying methods were investigated. While tunnel-dried (TD) tarhana had significantly (P < 0.05) higher foaming capacity compared to freeze-dried (FD), home-microwave-oven-dried (HMD) and industrial-microwave-dried (IMD) samples, the FD tarhana showed the highest protein solubility All tarhana samples exhibited pseudoplastic behavior described by power-law model. The drying methods used appeared to influence water and oil absorption capacities and emulsifying activity of tarhana. Microwave-dried tarhana exhibited higher overall sensory rating and color acceptability.