Fındık Posasının Tarhananın Fiziksel ve Kimyasal Özelliklerine Etkisi

Abstract

In this study, hazelnut pulp was added to tarhana to increase its nutritional value. For this purpose, hazelnut oil was partially extracted by cold pressing method. Hazelnut pulp was added to the tarhana formulation at certain rates (5, 10, 15, 20, 25 and 30%). According to the research data, the pH and acid value of tarhana increased with the increase of hazelnut pulp addition. While hazelnut pulp ratio decreased the brightness (L*) values of tarhana, it increased the redness (a*) and yellowness (b*) values. It was determined that the addition of hazelnut pulp increased the foaming capacity and foam stability of tarhana. It was determined that the viscosity values of tarhana decreased with the addition of hazelnut pulp. Depending on the increase in hazelnut pulp, the protein, fat and ash ratios of tarhana increased. The total phenolic content and antioxidant activity of tarhana increase in proportion to the hazelnut pulp ratio.