Effect of Almond Pulp Addition on Physical, Chemical and Functional Properties of Tarhana

Abstract

In this study, almond pulp was added to tarhana to increase its nutritional value. For this purpose, after grinding the almonds, the oil was reduced and almond pulp was added to the tarhana mix at the rates of 0% (control), 5%, 10%, 15%, 20%, 25% and 30%. According to the research data, pH and titration acidity values of tarhana increased significantly with the increase of almond pulp addition (p<0.05). It was observed that protein, ash and fat ratios increased significantly with the increase of almond ratio in tarhana (p<0.05). While increasing the almond ratio significantly decreased the whiteness (L*) values of tarhana (p<0.05), it was determined that the redness (a*) and yellowness (b*) values increased significantly (p<0.05). While there was no significant change in water holding capacity with increasing almond content in tarhana (p>0.05), it was determined that the almond additive increased the foaming capacity and foam stability statistically (p<0.05). It was determined that the viscosity of tarhana decreased statistically significantly as the almond content increased (p<0.05). It was determined that the almond pulp added to the tarhana mix increased the total phenolic substance and antioxidant activity values significantly (p<0.05). It was determined that almond pulp added tarhana samples had a positive effect on sensory parameters. Tarhana samples with 25% and 30% almond pulp added were found to be the most popular soups in terms of taste and aroma. Tarhana soups containing 15% almond pulp are the most preferred in terms of fragrance; Tarhanas containing 5% pulp were preferred in terms of color and consistency. As a result, it was determined that the addition of almond pulp positively affected the physical, chemical and rheological properties of tarhana. It has been determined that the best rate of almond pulp to be used in tarhana production is 30%.