An investigation into the use of different flours in tarhana

KÖSE E., ÇAĞINDI Ö.

International Journal of Food Science and Technology, cilt.37, sa.2, ss.219-222, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 2
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1046/j.1365-2621.2002.00559.x
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.219-222
  • Anahtar Kelimeler: maize flour, quality, rye flour, soybean flour, wheatflour
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

A report on the different raw materials used in the preparation of tarhana, the most heavily consumed traditional fermented foods in the Middle East, was presented. The chemical analysis of all tarhana samples included the determination of moisture, ash, crude protein, and acid content. The color analysis of tarhana for different flour mixtures was also described.