FARKLI ORANLARDA TAM BUĞDAY VE KARA BUĞDAY UNU İLE ÜRETİLEN TARHANALARIN BAZI KALİTE ÖZELLİKLERİ

Bu çalışmada; karabuğday ununun değişik oranlarda tarhanaya ilavesi ile elde edilen ürünün fiziksel, kimyasal ve duyusal özelliklerinin incelenmesi amaçlanmıştır. Karabuğday un oranı arttıkça parlaklık (L*) değerinin yaş tarhana örneklerinde arttığı, ancak kuru tarhana örneklerinde azaldığı (P <0.05), kırmızılık (a*) değerlerinin yaş örneklerde azaldığı, kuru örneklerde arttığı, sarılık (b*) değerlerin ise; yaş örneklerde daha yüksek iken kurutmayla birlikte azaldığı belirlenmiştir (P <0.05). Karabuğday ilavesi ile viskozite değerlerinin azalmasına karşın protein ve kül miktarının önemli derecede arttığı kaydedilmiştir (P <0.05). En yüksek viskozite değerine 935 cP ile kurutulmuş kontrol örneği sahipken, en yüksek protein, kül miktarı, DPPH serbest radikal giderme aktivitesi ve toplam fenolik madde miktarlarına sırasıyla %15.83, %3.56, 161.82 (mg Teq/g) ve 14.00 (mg GAE/g) ile %100 karabuğday unu kullanılmış örneklerde olduğu belirlenmiştir. Örnekler arasında en yüksek genel beğeni puanına 5.00 ve 7.55 ile sırasıyla %25 tam buğday ve %75 karabuğday unu ilavesi ile üretilen örneklerin aldığı belirlenmiştir (P <0.05).

Anahtar Kelimeler:

Tam buğday, karabuğday, tarhana, çölyak, kalite

QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITH DIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR

This study aimed to investigate physical, chemical and sensory properties of tarhana, produced by adding buckwheat flour with different ratios. Lightness (L*) value increased in wet samples according to the ratio of buckwheat flour increased, whereas it decreased in dry samples (P<0.05). Redness (a*) values decreased in wet samples whereas increased in dry samples. Yellowness (b*) values were higher in wet samples however it decreased with drying process (P<0.05). Buckwheat addition decreased viscosity values whereas protein and ash values increased significantly (P<0.05). The highest viscosity value was determined in dried control sample with 935cP, while the highest protein, ash, DPPH free radical scavenging activity and total phenolic content values were 15.83%, 3.56%, 161.82 (mg Teq/g) and 14.00 (mg GAE/g) respectively, detected in samples containing 100% buckwheat flour. The highest overall sensory evaluation scores were 5.00 and 7.55 determined in samples containing 25% whole wheat and 75% buckwheat flour (P<0.05), respectively.

Keywords:

Whole wheat, buckwheat, tarhana, celiac, quality,

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