Özet:

In this study, the effects of the use of nuts, beans, eggs, rice, corn and corn milk in the production of a traditional fermented food, instead of grain milk, were studied on the physicochemical, reological and sensual properties. The color, water and fat retention capacity, viscosity, rubbets, pH, total acidity, protein, oil, dirt, carbohydrates, microbiological and sensual analyses have determined their characteristics. When formulation and other raw materials are kept stable, the scrapan properties are significantly affected by the properties of the powder used. The highest amount of dust in the straw was found in the straw of beans (5.18±0.01), the amount of protein in the straw of red straw (28.19±0.74) and the fat rate in the straw of eggs (9.55±0.56) . The difference between the pH values of the fermentation plants under the same time and conditions was statistically insignificant (July0.05) except for eggs. It has been determined that the drying process in the spine causes a decrease in the number of mayas, total aerobic and total anaerobic microorganisms, but the microbial vitality in the dry spines continues. It has been found that their technological and reological properties have changed according to the grain and baklagil powder used. When assessed the sensual properties of the shells, it was determined that there was no statistical difference between the general acceptability of samples.

Anahtar Kelimeler:

Özet:

In this study, the use of chickpea, bean, corn, whole rice, buckwheat and lentil flours instead of wheat flour has been evaluated in terms of physicochemical, rheological and sensory properties for the tarhana. The color, water and oil binding capacity, viscosity, moisture, pH, total acidity, protein, fat, ash, carbohydrate, microbiological and sensory properties of the tarhana samples were examined. When the formulation and other raw material qualities were kept constant, the properties of tarhana were significantly affected by the type of flour. The highest ash content in the bean tarhana (5.18±0.01%), the highest protein content in the red lentil tarhana (28.19±0.74%)and the highest oil content in the corn tarhana (9.55±0.56%) were determined. pH value of the tarhana samples, which were fermented under the same conditions, were found to be statistically insignificant (P˃0.05) except the corn tarhana. Although the drying process caused a decrease in the number of yeast, total aerobic and anaerobic microorganisms, the microbial viability still remained in dry tarhana samples. The technological and rheological qualities of the tarhana samples changed according to flour types. However, there wasn’t a significant difference among the overall acceptability of the samples according to sensory evaluation.