2024
DOI: 10.3390/fermentation10100501
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From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana

Ramazan Ulku Cetin,
Zeynep Kilci,
Kivilcim Ates
et al.

Abstract: Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along with the production process specify the nutritional value and sensory properties of the final product. Therefore, the first objective of the present study was to process a dried “chicken meat powder (CMP)” that could be used in food formulations. The second object… Show more

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