Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture
JOURNAL OF FOOD SCIENCE, cilt.67, sa.2, ss.740-744, 2002 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 67 Sayı: 2
- Basım Tarihi: 2002
- Doi Numarası: 10.1111/j.1365-2621.2002.tb10669.x
- Dergi Adı: JOURNAL OF FOOD SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.740-744
- Erciyes Üniversitesi Adresli: Hayır
Özet
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.