Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Abstract

Tarhana is a popular traditional fermented food product generally used for soup making in Turkey (Bilgiçli, 2009; Erbaş, Certel, & Uslu, 2005). It is formulated with yogurt, wheat flour, yeast, and various vegetables (tomatoes and onions) and spices (salt, mint, and paprika). The ingredients are mixed, kneaded, and left for fermentation for a suitable period of time (1-7 days; Erbaş et al., 2005). The fermented dough was dried under sun or in oven and then ground to the particle size less than 1 mm (Bilgiçli, 2009; Bilgiçli, Aktaş, & Levent, 2014). During the long tarhana fermentation process, lactic acid bacteria and yeast give an acidic and sour taste with a yeasty flavor to tarhana. Tarhana has a high nutritional value and is considered as high protein food (15% on average; Koca, Koca, Anil, Hasbay, & Yilmaz, 2015). As a result of fermentation, riboflavin, niacin, and pantothenic acid in tarhana increase significantly. The ingredients used in the production of tarhana can affect their nutritional content as well as their sensory properties (Bilgiçli, 2009). Until today, many researches have been conducted to investigate the effect of the ad

Effect of taro [ Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten‐free cookie

“…Our results demonstrated good agreement with those reported by Cankurtaran et al. (2020). But Aboubakar et al.…”

“…The Ca, Fe, K, Mg, P, and Zn content of RTF and CTF were significantly (p < .05) higher than the other raw materials (Table 2). Our results demonstrated good agreement with those reported by Cankurtaran et al (2020). But Aboubakar et al (2008) have reported the Ca, Fe, K, Mg, and Zn content of taro flours as 25.4-192 mg/100 g, 0.24-4.17 mg/100 g, 3.5-59.7 mg/100 g, 32.9-382 mg/100 g, and 0.04-4.28 mg/100 g, respectively.…”

“…Our results for taro flour are consistent with Cankurtaran et al. (2020), but different with Arıcı et al. (2016).…”

“…The ash contents of rice flour, corn starch, RTF and CTF were 0.29%, 0.09%, 6.51%, and 5.27%, respectively. In literature, ash contents of rice flour and corn starch have been reported as 0.30% and 0.20%-0.38% respectively (Ali et al, 2016;Sereewat et al, 2015) while ash content for taro flour have been found as 2.86%-3.81% (Cankurtaran et al, 2020;Hegazy, 2019). The results showed that the high ash content of taro flour can be a great source for consumers in terms of minerals (Kaushal et al, 2012).…”

Development of Dried Taro Round Formula Based on Microwave Drying

“…It is a traditional famous brand product in Hezhou, which is sold well in Guangxi and Guangdong with its "taste, quality and crispy" [3]. The main food of taro is corm, which contains rich starch, protein, dietary fiber, vitamins and minerals and so on [4]. In addition, it also contains active substances such as polysaccharides, phenol and flavonoids [5], which can benefit the stomach and broaden the intestine, defecate and detoxify, tonic the liver and kidney, prevent and cure diabetes, etc.…”