An investigation into the use of different flours in tarhana

International Journal of Food Science and Technology

Volumn 37, Issue 2, 2002, Pages 219-222

  Köse, Ergun ^a   Çaǧindi, Özlem Süngü ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Maize flour; Quality; Rye flour; Soybean flour; Wheatflour

Indexed keywords

COLOR ANALYSIS; FLOURS;

COLORING; COMPOSITION; FERMENTATION; FLAVORS; MOISTURE; NUTRITION; QUALITY CONTROL;

CROPS;

FRAXINUS; GLYCINE MAX; SECALE CEREALE; ZEA MAYS;

EID: 0037629256     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00559.x     Document Type: Article

References (7)

1. Alnouri, F.F. & Duitschaever, C.L. (1974). The use of pure cultures for the preparation of kushuk. Journal of Institution of Canadian Science and Technology Alimentary, 7, 228-229.
2. Anonymous (1981). TS 2282 Tarhana Standard. Ankara: The Institute of Turkish Standards (in Turkish).
3. Hamad, A.M. & Fields, M.L. (1982). Preliminary reductions of a new soy-based kishk. Journal of Food Science, 47, 1140-1142.
4. Ibanoǧlu, S., Ainsworth, P., Wilson, G. & Hayes, G.H. (1995). The effect of fermentation conditions on the nutrients and acceptability of tarhana. Food Chemistry, 53, 143-147.
5. Ozbilgin, S. (1983). The chemical and biological evaluation of tarhana supplements with chickpea and lentil, PhD Thesis. Ithaca, USA: Cornell University.
6. Siyamoǧlu, B. (1961). Investigations on the Preparation and Composition of Turkish Tarhana, Vol. 44. İzmir, Turkey: Ege University Press (in Turkish).
7. Youssef, M.M. (1990). Instantization and evaluation of some traditional Egyptian foods. Food Chemistry, 38, 247-254.