An investigation into the use of different flours in tarhana

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KÖSE E., ÇAĞINDI Ö.

International Journal of Food Science and Technology, vol.37, no.2, pp.219-222, 2002 (SCI-Expanded, Scopus)

• Publication Type: Article / Article
• Volume: 37 Issue: 2
• Publication Date: 2002
• Doi Number: 10.1046/j.1365-2621.2002.00559.x
• Journal Name: International Journal of Food Science and Technology
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.219-222
• Keywords: maize flour, quality, rye flour, soybean flour, wheatflour
• Manisa Celal Bayar University Affiliated: Yes

Abstract

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.