Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition
In this study; instead of the wheat used tempered corn in the local Maras tarhana, which is rich in nutrients such as carbohydrates, fats and proteins. For this purpose, tempered corn was substituted for wheat at proportions rates 10%, 20%, 30%, 40% and 50% traditional Maras tarhana samples were pro...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2020-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3273 |
| _version_ | 1797920719178301440 |
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| author | Recep Aytunç Bahri Özsisli |
| author_facet | Recep Aytunç Bahri Özsisli |
| author_sort | Recep Aytunç |
| collection | DOAJ |
| description | In this study; instead of the wheat used tempered corn in the local Maras tarhana, which is rich in nutrients such as carbohydrates, fats and proteins. For this purpose, tempered corn was substituted for wheat at proportions rates 10%, 20%, 30%, 40% and 50% traditional Maras tarhana samples were produced. That’s why developing a new product with both the work, and to create a wider area of use for corn. New products were conducted, physical, chemical organoleptic analysis and compared with traditional Maras tarhana as control sample under the same conditions. As a result of this research, it was observed that tempered corn affected the chemical and organoleptic characteristics of the traditional Maras tarhana positively and it has been determined that the most suitable ratios of tempered corn to be used in Maras tarhana production were 10% and 20%. |
| first_indexed | 2024-04-10T14:05:37Z |
| format | Article |
| id | doaj.art-6644f8913cad490fb0bcb99cb3b3b154 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T14:05:37Z |
| publishDate | 2020-06-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-6644f8913cad490fb0bcb99cb3b3b1542023-02-15T16:10:00ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2020-06-01851067107310.24925/turjaf.v8i5.1067-1073.32731628Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn AdditionRecep Aytunç0Bahri Özsisli1Department of Food Engineering, Faculty of Engineering, Kahramanmaraş Sütçü İmam University, 46050 KahramanmaraşDepartment of Food Engineering, Faculty of Engineering, Kahramanmaraş Sütçü İmam University, 46050 KahramanmaraşIn this study; instead of the wheat used tempered corn in the local Maras tarhana, which is rich in nutrients such as carbohydrates, fats and proteins. For this purpose, tempered corn was substituted for wheat at proportions rates 10%, 20%, 30%, 40% and 50% traditional Maras tarhana samples were produced. That’s why developing a new product with both the work, and to create a wider area of use for corn. New products were conducted, physical, chemical organoleptic analysis and compared with traditional Maras tarhana as control sample under the same conditions. As a result of this research, it was observed that tempered corn affected the chemical and organoleptic characteristics of the traditional Maras tarhana positively and it has been determined that the most suitable ratios of tempered corn to be used in Maras tarhana production were 10% and 20%.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3273maraş tarhanası, geleneksel ürünler, fermente ürünler, buğday dövmesi, tavlanmış mısır. |
| spellingShingle | Recep Aytunç Bahri Özsisli Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition Turkish Journal of Agriculture: Food Science and Technology maraş tarhanası, geleneksel ürünler, fermente ürünler, buğday dövmesi, tavlanmış mısır. |
| title | Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition |
| title_full | Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition |
| title_fullStr | Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition |
| title_full_unstemmed | Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition |
| title_short | Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition |
| title_sort | determination of some properties of the traditional maras tarhana produced by tempered corn addition |
| topic | maraş tarhanası, geleneksel ürünler, fermente ürünler, buğday dövmesi, tavlanmış mısır. |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3273 |
| work_keys_str_mv | AT recepaytunc determinationofsomepropertiesofthetraditionalmarastarhanaproducedbytemperedcornaddition AT bahriozsisli determinationofsomepropertiesofthetraditionalmarastarhanaproducedbytemperedcornaddition |