A Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Whey

Abstract

A study to test the hypothesis that yogurt could be replaced with whey concentrate, and white flour (WF) could be replaced, either partially or totally, with corn flour (CF), in tarhana made with baker's yeast was presented. The results showed that replacement of WF by CF resulted in an increased in the ash content and acidity values of tarhana samples. The replacement of yogurt by whey was also found to decrease the protein, fat and starch content. It was also found that the addition of instant active dry yeasts (IADY) improved the flavor development of the food product.