Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Changes in functional and sensory properties of tarhana prepared by different drying methods were investigated. While tunnel-dried (TD) tarhana had significantly (P < 0.05) higher foaming capacity compared to freeze-dried (FD), home-microwave-oven-dried (HMD) and industrial-microwave-dried (IMD) samples, the FD tarhana showed the highest protein solubility All tarhana samples exhibited pseudoplastic behavior described by power-law model. The drying methods used appeared to influence water and oil absorption capacities and emulsifying activity of tarhana. Microwave-dried tarhana exhibited higher overall sensory rating and color acceptability.
Açıklama
Anahtar Kelimeler
drying, tarhana, microwave, functional properties
Kaynak
Journal of Food Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
67
Sayı
2
