2023
DOI: 10.4194/afs182
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A Preliminary Study on the Use of Protein Isolate Produced From Trout in Tarhana Soup

Buket Busra Dagtekin,
Gulsum Balcik Misir

Abstract: The aim of this study is to use protein isolate that produced from fillet trout by pH shifting (acid) processes, in tarhana soup as protein enrichment. Three different soup groups were prepared; control (C): without isolate; 3.5% protein isolate added (T1) and 7% protein isolate added (T2). For sensory characteristics of soups, groups were compared by using color and sensory analysis by panelists. According to the sensory analysis results, the highest texture, odor and general acceptability values (7.38; 7.50 … Show more

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