Utilisation of fermented residual carrot powders in tarhana production
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, geleneksel yolla üretilen şalgam suyundan arta kalan fermente siyah havucun, donuk kurutucuda toz haline getirilerek, geleneksel fermente bir ürünümüz olan tarhanaya ikamesiyle tarhananın besinsel özelliklerinin ve kalitesinin arttırılması amaçlanırken, aynı zamanda artık maddeler değerlendirilerek yeni bir fonksiyonel ürün ortaya konulmuştur. Bu amaçla toz haline getirilen fermente artık siyah havuç, buğday unu yerine farklı oranlarda (%1 (T2), %2 (T3), %3 (T4) ve %5 (T5) tarhana formülasyonuna ilave edilmiş ve kontrol dahil olmak üzere 5 farklı tarhana elde edilmiştir. Ürünler fizikokimyasal, mikrobiyolojik ve duyusal yönden incelenmiştir.
In this study, the fermented black carrot left over from the shalgam produced in the traditional way was pulverized in a dull dryer and replaced with tarhana, which is our traditional fermented product, in order to improve the nutritional properties and quality of tarhana, while at the same time evaluating the residual substances, a new functional product was put forward. Fermented leftover black carrots, which were ground into powder for this purpose, were added to the tarhana formulation in different proportions (1%, 2%, 3% and 5%) instead of wheat flour and 5 different tarhana were obtained, including control. The products have been examined from physicochemical, microbiological and sensory aspects.
In this study, the fermented black carrot left over from the shalgam produced in the traditional way was pulverized in a dull dryer and replaced with tarhana, which is our traditional fermented product, in order to improve the nutritional properties and quality of tarhana, while at the same time evaluating the residual substances, a new functional product was put forward. Fermented leftover black carrots, which were ground into powder for this purpose, were added to the tarhana formulation in different proportions (1%, 2%, 3% and 5%) instead of wheat flour and 5 different tarhana were obtained, including control. The products have been examined from physicochemical, microbiological and sensory aspects.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
