Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture

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dc.authoridBaysar, Ahmet/0000-0002-7017-399X
dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.authorwosidBaysar, Ahmet/Q-1190-2018
dc.contributor.authorHayta, M
dc.contributor.authorAlpaslan, M
dc.contributor.authorBaysar, A
dc.date.accessioned2024-08-04T20:12:22Z
dc.date.available2024-08-04T20:12:22Z
dc.date.issued2002
dc.departmentİnönü Üniversitesien_US
dc.description.abstractChanges 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.en_US
dc.identifier.doi10.1111/j.1365-2621.2002.tb10669.x
dc.identifier.endpage744en_US
dc.identifier.issn0022-1147
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-0036213648en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage740en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2002.tb10669.x
dc.identifier.urihttps://hdl.handle.net/11616/93391
dc.identifier.volume67en_US
dc.identifier.wosWOS:000174912200049en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectdryingen_US
dc.subjecttarhanaen_US
dc.subjectmicrowaveen_US
dc.subjectfunctional propertiesen_US
dc.titleEffect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixtureen_US
dc.typeArticleen_US

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