Tarhana Yapımında Peyniraltı Suyu ve Mısır Unu Kullanım Olanakları Üzerinde Bir Araştırma

Abstract

54 ÖZET Bu çalışma, peyniraltı suyu ve mısır ununun tarhana üretiminde kullanılabilirliğini bel irlemek. amacıyla yürütülmüştür. Denemede üç. farklı un (buğday, mısır, buğday +mısır), dört süt türevi (3ÖÖg yogurt, 200g yogurt + 20Ög peyniraltı suyu, iOÖg yogurt + 400g peyniraltı suyu, 600g peyniraltı suyu)- kullanılarak mayalı ve mayasız tarhanalar üretilmiş tir. Tarhana örneklerinde; ham protein, ham yag, ham kül, nişasta, ham selüloz, N'suz ekstrakt değeri, pH, asitlik derecesi, kalsiyum, fosfor, çinko, magnezyum, de mir ve duyusal özellikler belirlenmiştir» Araştırmanın sonuçlarına göre

7. SUMMARY This study was carried out in order to determine the possibilities of utilization whey and corn meal in producinq tarhana. İn this research tarhana with and without yeast was produced by using four milk derivatives such as 300 9 yoqurt + 2u0 q whey, 100 q yoqurt + 400 q whey, öOÖ q whey and three types of flour as wheat, corn, wheat.+. corn. Chemical analysis were made for determination of crude protein, crude fat, crude aish, crude fiber, starch, N-free extract, pH, acidity, calcium', phosphorus, zinc and iron contents in the tarhana samples; organolept ic analysis were aslo made an the same samples. According to the resul t; (jüKO.05) ; the amount of crude protein was found highest in wheat tarhana and lowest in the corn tarhana samples; it was^etween these two values. tr> Corn-* '-wKe-Oit. -l-arhano». An increase in addition of whey caused a decrease in the percentage of protein. The protein content of tarhana samples with yeast was hiqner than that of tarhana samples without yeast. The amount of crude fat in corn tarhana was found of1 higher than the other kinds 'tarhana. An increase in the addition of whey decreased the rate of fat in tarhana samples. The fat content of tarhana with yeast was higher than fche samples without yeast.57 I he crude ash content of corn tarhana was found higher than that of wheat and wheat + corn tarhana. rish content ûî tarhana samples was increased because of the addition of more whe-- and the use of yeast. The amount of starch was highest in wheat and lowest in corn tarhana; and was found in between these two values in wheat in wheat + corn tarhana. Increasing the amount of whe?y caused a decrease in the content of starch. The crude fiber content of corn tarhana was found higher than the other varieties. Increasing the ratio of whey casued a decrease in crude fiber content. I he highest N-free entrant was found in wheat the lowest in corn tarhana. Due to the increased amount of whey there was an increase in the N-free extract. There was no statistical;/ significant difference in terms of energy value between different flour samples. Acidity was found the highest in corn tarhana. The increased addition of whey caused an increase in acidity. Mineral contents of samples were as fallows: (he amount of calcium was found lowest end phosphorus zinc, magnesium, iron were highest in corn tarhana. The addition of yeast increased magnesium and phosphorus content of tarhana varieties. The result of the organoleptic analysis indicated that the tarhana by using whey and corn flour were accepted just like the other kinds.