Effect of Cornelian Cherry Use on Physical and Chemical Properties of Tarhana

Türkiye'de tarhana üretimindebazı bölgelerde domates ve biber püresi yerine kızılcık püresi kullanılmaktadır. Bu çalışmada kızılcık püresinin tarhananın bazı özellikleri üzerine etkisi araştırılmıştır. Kızılcık ilaveli tarhana hamurunun pH değerinin (3.6) geleneksel tarhana hamurundan (4.4) önemli derecede düşük olduğu bulunmuştur. Her iki tarhana örneğinin de benzer kimyasal özellikler göstermelerine rağmen tarhana formülasyonuna kızılcık ilave etmenin çorba rengini açtığı, kırmızılık ve sarılık değerlerini de azalttığı saptanmıştır. Çalışmada ayrıca tarhanaların antioksidan aktivitelerinin benzer olduğu ve tarhana çorbalarının 35, 40, 50, 60 and 70°C'de pseudoplastik akış davranışı (n< 1) gösterdikleri de tespit edilmiştir. Sıcaklığın kızılcık ilaveli tarhana çorbalarının akış davranış indisi ve kıvam katsayısı üzerine etkisi önemsizdir (p> 0.05). Geleneksel tarhana ve kızılcık ilaveli tarhana, duyusal analizlerde benzer puanlar almışlardır. Çalışma, kızılcığın tarhana üretiminde kullanım açısından iyi bir potansiyel teşkil edebileceğini göstermiştir.

Tarhananın Fiziksel ve Kimyasal Özellikleri Üzerine Kızılcık Kullanımının Etkisi

In Turkey, regional tarhana recipes may contain cornelian cherry puree as a substitute for fresh tomato and paprika puree. In this study, the effect of cornelian cherry puree on some properties of tarhanas was determined. Tarhana dough with cornelian cherry had significantly lower pH value (3.6) than traditional tarhana (4.4). While both tarhana samples shared similar chemical properties, addition of cornelian cherry made the color of soups lighter, less red and yellow. The difference in antioxidant activities of traditional tarhanas and tarhanas with cornelian cherry was statistically insignificant (p> 0.05). Tarhana soup samples exhibited pseudoplastic behavior (n< 1) at 35, 40, 50, 60, and 70°C. The effect of temperature on flow behavior indices and consistency coefficients of tarhana soups with cornelian cherry was insignificant (p> 0.05). Panelists equally liked traditional tarhana soup and tarhana soup with cornelian cherry. Results indicated that cornelian cherry has a good potential in tarhana production.

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