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

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dc.authorscopusid8261854700
dc.authorscopusid7004266351
dc.authorscopusid6603723626
dc.contributor.authorTarakçi, Z.
dc.contributor.authorDogan, I.S.
dc.contributor.authorKoca, A.F.
dc.date.accessioned2020-06-21T15:43:12Z
dc.date.available2020-06-21T15:43:12Z
dc.date.issued2004
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Tarakçi] Zekai, Department of Food Engineering, Van Yüzüncü Yıl Üniversitesi, Van, Turkey; [Dogan] I. S., Department of Food Engineering, Van Yüzüncü Yıl Üniversitesi, Van, Turkey; [Koca] Ahmet Faik, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractA 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.en_US
dc.identifier.doi10.1111/j.1365-2621.2004.00803.x
dc.identifier.endpage458en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-2342483663
dc.identifier.scopusqualityQ2
dc.identifier.startpage455en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2004.00803.x
dc.identifier.urihttps://hdl.handle.net/20.500.12712/21530
dc.identifier.volume39en_US
dc.identifier.wosWOS:000220547400013
dc.identifier.wosqualityQ2
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.journalInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermented Cerealen_US
dc.subjectMaizeen_US
dc.subjectSoupen_US
dc.subjectYogurten_US
dc.titleA Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Wheyen_US
dc.typeArticleen_US
dspace.entity.typePublication

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