Utilization of Soy Yoghurt in Tarhana Production

Abstract

Tarhana, a traditional fermented food made from a mixture of white wheat Hour and yoghurt, is widely consumed in Turkey. Tarhana samples with cow's milk yoghurt, soy milk yoghurt, and a blend of cow's and soy milk yoghurt were produced and evaluated for pH, viscosity, color, and sensory properties. Acid production was slower in soy milk-added samples, and increasing yoghurt amount in tarhana significantly contributed to acidity of the samples (f <0.05). Soy milk-added samples had higher viscosity compared with cow's milk yoghurt-added samples (f<0.05). Soy milk yoghurt bleached the wheat flour and therefore these samples appeared whiter than the cow's milk yoghurt-added samples (P<0.05). Panelists could not detect any beany-off flavor in soy milk yoghurt-added samples and gave similar scores to soy milk yoghurt-added tarhanas for all sensory properties. © Springer-Verlag 2002.