Effect of Hazelnut Pulp Addition on Physical and Chemical Properties of Tarhana

Merve Nur Oğurlu; Zekai Tarakçı

doi:10.18016/ksutarimdoga.vi.1197006

EN TR

Effect of Hazelnut Pulp Addition on Physical and Chemical Properties of Tarhana

Abstract

In this study, hazelnut pulp was added to tarhana to increase its nutritional value. For this purpose, hazelnut oil was partially extracted by cold pressing method and hazelnut pulp was added to the tarhana formulation at varying concentrations (5, 10, 15, 20, 25 and 30%). According to the research data, as the hazelnut pulp ratio increased, pH and acidity values, redness (a*) and yellowness (b*) color values of tarhana increased, while the brightness (L*) value decreased. It was determined that the addition of hazelnut pulp increased the foaming capacity and foam stability of tarhana and decreased the viscosity values. Depending on the increase in hazelnut pulp, the protein, fat and ash ratios, total phenolic substance and antioxidant activity of tarhana also increased.

Keywords

References

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Merve Nur Oğurlu
0000-0002-7732-2484
Türkiye

Zekai Tarakçı ^*
0000-0002-3828-3232
Türkiye

Early Pub Date

June 14, 2023

Publication Date

December 31, 2023

Submission Date

October 31, 2022

Acceptance Date

April 13, 2023

Published in Issue

Year 2023 Volume: 26 Number: 6

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1197006

IZ

https://izlik.org/JA66CC46BU

Cite

RIS / Bibtex

APA

Oğurlu, M. N., & Tarakçı, Z. (2023). Effect of Hazelnut Pulp Addition on Physical and Chemical Properties of Tarhana. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(6), 1358-1367. https://doi.org/10.18016/ksutarimdoga.vi.1197006