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Bu çalışmada tarhananın bazı kalite özelliklerini geliştirmek amacıyla kinoa ununun kullanımı araştırılmıştır. Bu amaçla 6 farklı oranda (% 0, 20, 40, 60, 80 ve 100) kinoa unu, buğday unuyla ikame edilerek, tarhana üretiminde kullanılmıştır. Tarhana örneklerinde bazı fiziksel, kimyasal ve duyusal özellikler araştırılmıştır. Kinoa unu ikamesi ile genel olarak tarhana örneklerinin L*, a* ve b* değerlerinin azaldığı belirlenmiştir. Tarhana formülasyonlarında kinoa unu miktarının artmasıyla, kül, protein, yağ, fitik asit ve toplam fenolik madde içerikleri artarken, viskozite değerlerinin azaldığı tespit edilmiştir. En yüksek viskozite değeri kontrol örneğinde belirlenmiş olup, kinoa unu ikamesi ile örneklerin vizkozite değerlerinde düşüş gözlenmiştir. Duyusal analiz sonuçlarına göre, kinoa unu kullanımının tarhana formülasyonlarının genel kabul edilebilirliğinde önemli bir etkisinin olmadığı görülmüştür.
In this study, the use of kinoa powder was studied in order to improve some quality characteristics of the plant. For this purpose, 6 different proportions (% 0, 20, 40, 60, 80 and 100) of kinoa wheat, inherited with grain wheat, were used in the production of land. Some physical, chemical and sensual characteristics have been studied in the screenshots. By the Kinoa one residence, it has been determined that the values of L*, a* and b* of the general screening samples are reduced. With the increase in the amount of kinoa milk in the formula, the amount of ashes, proteins, oils, phytic acid and total phenolic substances increased, the viscosity values were found to decrease. The highest viscosity value was determined in the control sample, and a decrease in the viscosity values of the samples was observed with the residence of the kinoa milk. According to the results of the emotional analysis, the use of kinoa milk has not been shown to have a significant impact on the general acceptability of the scan formulations.
In this study, the usage of quinoa flour was investigated to improve some quality parameters of the tarhana. For this purpose, six different ratios of quinoa flour (0, 20, 40, 60, 80 and 100 %) which were replaced by the wheat flour were used to produce tarhana samples. Some physical, chemical and sensory properties of tarhana samples were investigated. Generally, quinoa flour substitution decreased L*, a* and b* values of the tarhana samples. Increasing amount of quinoa flour in tarhana formulations were resulted in higher ash, protein, fat, phytic acid, total phenolic contents and lower viscosity values. The highest viscosity value was determined in the control sample and the viscosity values decreased with the quinoa flour substitution. According to sensory analysis results, usage of quinoa flour has no significant impact in the overall acceptability of tarhana formulations.
Field : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Journal Type : Uluslararası
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