Şalgam suyu artık ürünü setik ilavesinin tarhananın fiziksel özellikleri üzerine etkisi

Abstract

The effects of different ratios (5%, 10%, 15% and 20% residual setic powder addition) of setik (bulgur flour) on the physical properties of the product were investigated in tarhana production. In color analysis, compared to the control sample, L* (brightness) value decreased and a* (redness) value increased with the addition of setik powder. Especially 20% setik powder addition (Se-Tose4) provided the highest redness value. b* (yellowness) value decreased as the amount of setik powder increased and the Se-Toz4 sample showed the lowest value. When water holding capacity, foam holding capacity and stability values were analyzed, it was observed that the addition of setik powder increased the water holding capacity and these results were statistically significant (P<0.05). Different changes were observed in foam holding capacity and stability values (P<0.05). These findings indicate that the use of setik powder in tarhana formulations affects the physical properties of the product and determination of optimum ratios is important for product quality.