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Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour‐Yogurt Mixture
Author(s) -
Hayta M.,
Alpaslan M.,
Baysar A.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10669.x
Subject(s) - food science , absorption of water , chemistry , solubility , wheat flour , shear thinning , materials science , rheology , composite material , organic chemistry
Changes in functional and sensory properties of tarhana prepared by different drying methods were investigated. While tunnel‐dried (TD) tarhana had significantly ( P < 0.05) higher foaming capacity compared to freeze‐dried (FD), home‐microwave‐oven‐dried (HMD) and industrial‐microwave‐dried (IMD) samples, the FD tarhana showed the highest protein solubility. All tarhana samples exhibited pseudoplastic behavior described by power‐law model. The drying methods used appeared to influence water and oil absorption capacities and emulsifying activity of tarhana. Microwave‐dried tarhana exhibited higher overall sensory rating and color acceptability.