Hayta, MAlpaslan, MBaysar, A2024-08-042024-08-0420020022-1147https://doi.org/10.1111/j.1365-2621.2002.tb10669.xhttps://hdl.handle.net/11616/93391Changes 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.eninfo:eu-repo/semantics/closedAccessdryingtarhanamicrowavefunctional propertiesArticle67274074410.1111/j.1365-2621.2002.tb10669.x2-s2.0-0036213648Q1WOS:000174912200049Q1