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Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup
Author(s) -
Cankurtaran Tekmile,
Ceylan Hacer,
Bilgiçli Nermin
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14826
Subject(s) - food science , wheat flour , ingredient , inulin , fermentation , jerusalem artichoke , chemistry , functional food , colocasia esculenta , biology , botany
Tarhana is a traditional fermented food in Turkey, made of a mixture of cereal, yoghurt, and baker's yeast as culture. In this study, wheat flour used in tarhana production replaced with taro ( Colocasia esculenta (L.) Schott) flour (TF) and Jerusalem artichoke ( Helianthus tuberosus (L.)) flour (JAF) at 5%, 10%, 15%, and 20% levels. Some physical, chemical, and sensory properties of tarhana samples were determined. Increasing TF or JAF ratio in tarhana resulted in a significant ( p < .05) increase in the ash and antioxidant activity. Mineral composition of the tarhana samples improved with TF/JAF usage, especially at high addition ratios. Tarhana soup with 15%–20% TF or JAF gained higher consistency values compared to control tarhana. As a result of sensory analysis, high utilization ratio of TF and JAF decreased the taste–odor and overall acceptability of the tarhana soup. Practical applications Utilization of root vegetables such as taro and Jerusalem artichoke in formulation of various cereal products is a good way to increase the alternative usage area of them. Tarhana was successfully produced with TF and JAF which contains functional components such as inulin, mucilage, and minerals. A new cereal‐based product was improved for functional food industry. TF and JAF were found as important ingredient to improve consistency of soup and soup‐like products.