Article detail · 2013
Effects of adding cherry laurel Laurocerasus officinalis on some physicochemical and functional properties and sensorial quality of tarhana
Journal
Quality Assurance and Safety of Crops & FoodsISSN 1757-8361
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2013
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Quality Assurance and Safety of Crops & Foods
- Catalog match (ISSN) Quality Assurance and Safety of Crops and Foods
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Tarhana, a traditional fermented food produced from a mixture of wheat flour and yoghurt, is widely consumed in Turkey. The aim of this study was to investigate the effect of cherry laurel pulp on the physico-chemical, functional and sensorial characteristics of tarhana. Tarhana samples with 0, 5, 10, 15 and 20% cherry laurel pulp were manufactured. The statistical analysis showed that addition of pulp affected titratable acidity, pH, total phenolic, antioxidant capacity, foaming capacity, foam stability, viscosity, colour and sensorial scores significantly. Pulp addition decreased dry matter, titratable acidity, water absorption capacity, foaming capacity, foam stability and L* (lightness), a* (redness) and b* (yellowness) colour values significantly (P<0.05). There were significant differences (P<0.05) in viscosity values between the control tarhana and the samples made with cherry pulp. However, increasing pulp increased significantly (P<0.05) pH, total phenolic, ferric reducing antioxidant power, radical scavenging activity. The most acceptable sensory scores were obtained with 5.0 and 10.0% added pulp. In the production of flavoured tarhana sample, samples with these cherry laurel pulp levels are recommended.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
21 citations
OpenAlex cited_by_count (cache / database)
22 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis) 2017
- Effects of Different Concentrations of Guar, Xanthan and Locust Bean Gums on Physicochemical Quality and Rheological Properties of Corn Flour Tarhana 2021
- Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food 2021
- Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food 2021
- Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana 2021
- Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food 2020
- Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ 2019
- Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ 2019
- Development of tef [Eragrostis tef (Zucc.) Trotter] based gluten-free tarhana 2021
- The effect of using sour cherry ( Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana 2024