Bu çalışmada soğuk pres yöntemi ile yağı azaltılmış badem, tarhana üretiminde kullanılarak yeni bir tarhana çeşidi elde edilmesi, beslenme ve duyusal özellikler yönünden daha zengin bir tarhana çeşidinin geliştirilmesi amaçlanmıştır. Bu amaç ile badem öğütülüp un formuna getirildikten sonra yağı azaltılarak, buğday unu üzerinden % 0 (kontrol), % 5, % 10, % 15, % 20, % 25 ve % 30 oranlarında tarhana hamurlarına ilave edilmiş ve yağı azaltılmış badem posası katkılı tarhana örnekleri üretilmiştir. Tarhana numunelerine ait pH, titrasyon asitliği (L.A), yağ, kül ve protein sonuçları sırası ile 4.76-5.12, % 0.58-0.79, % 2.19-11.52, % 1.21-1.65, % 12.28-16.11 olarak belirlenmiştir. Tarhana çorbalarında yapılan renk analizi sonucu L*, a* ve b* değerleri sırası ile 59.5247.68, -1.27-5.63, 28.92-42.16 aralığında bulunmuştur. Tarhana örneklerinde yağı azaltılmış badem posasının oranı arttıkça beyazlık (L*) değerlerinin azaldığı; kırmızılık (a*) ve sarılık (b*) değerlerinin ise arttığı tespit edilmiş ve değerler arasında istatistiksel açıdan önemli fark bulunmuştur (p<0.05). Tarhanada yağı azaltılmış badem posası oranının artması ile su tutma kapasitesinde önemli değişiklik gözlenmezken, köpüklenme kapasitesi ve köpük stabilitesinin katkı ile birlikte arttığı belirlenmiştir. Viskozite ölçümleri 30 °C, 45 °C ve 60 °C’de yapılmış ve tarhanada kullanılan posa miktarı arttıkça viskozitenin istatistiksel olarak önemli oranda azaldığı tespit edilmiştir (p<0.05). Tarhana hamuruna ilave edilen yağı azaltılmış badem posası toplam fenolik madde miktarı ve antioksidan aktivite değerlerini arttırmış; sırasıyla 1.64-2.36 mg GAE/g ve 0.15-0.43 mg TroloxE/g aralığında tespit edilmiştir. Tarhana gruplarında, yağı azaltılmış badem posası katkısının tat-aroma, koku, kıvam ve genel kabul edilebilirlik açısından istatistiksel olarak önemli bir etkisi gözlenmemiştir (p>0.05), ancak renk açısından istatistiksel olarak fark önemli bulunmuştur (p<0.05). Genel olarak tarhanaya yağı azaltılmış badem posası ilavesinin fiziksel, kimyasal ve reolojik nitelikleri olumlu şekilde etkilediği saptanmıştır. Tüm gruplar arasında tarhana üretiminde kullanılabilecek en uygun çeşidin % 30’luk yağı azaltılmış badem posası içeren tarhana çeşidi olduğu anlaşılmıştır.,In this study, it was aimed to obtain a new type of tarhana using almond, whose fat reduced by cold press method, in tarhana production and to develop a more nutritious tarhana with better sensory characteristics. For this purpose, the fat content of almonds was reduced after grinding and on wheat flour basis; 0 % (control), 5 %, 10 %, 15 %, 20 %, 25 % and 30 % were added to the tarhana dough for production of tarhana with reduced-fat almond pulp. The pH, total acidity (as lactic acid%), fat, ash, and protein values of Tarhana samples were 4.76-5.12, 0.58-0.79 %, 2.19-11.52 %, 1.21-1.65 %, 12.28-16.11 %, respectively. L*, a*, and b* values were found as 59.52-47.68, -1.27-5.63, 28.92-42.16, respectively. As the ratio of reduced-fat almond pulp increased in Tarhana samples, the brightness (L*) values decreased while redness (a*) and yellowness (b*) values increased (p <0.05). Although no significant change was observed in the water holding capacity of Tarhana samples, the foaming capacity and foam stability increased with the increasing reduced-fat almond pulp ratio. Viscosity values, measured at 30 °C, 45 °C and 60 °C, decreased significantly as the amount of reduced-fat almond pulp used in tarhana increased (p <0.05). The inclusion of reduced-fat almond pulp in tarhana have increased the total phenolic content and antioxidant activity values which were determined as 1.64-2.36 mg GAE/g and 0.15-0.43 mg TroloxE/g, respectively. There was no statistically significant effect of reduced-fat almond pulp addition on tarhana groups in terms of taste-aroma, odor, consistency and overall acceptability (p>0.05) but a significant difference was found in color (p<0.05). In conclusion, it was determined that the addition of reduced-fat almond pulp to the tarhana had a positive effect on its physical, chemical, and rheological properties. Among all, the most suitable type that can be applied in the production of tarhana was found to be the one containing 30 % reduced-fat almond pulp.
In this study, it was aimed to obtain a new type of tarhana using almond, whose fat reduced by cold press method, in tarhana production and to develop a more nutritious tarhana with better sensory characteristics. For this purpose, the fat content of almonds was reduced after grinding and on wheat flour basis; 0 % (control), 5 %, 10 %, 15 %, 20 %, 25 % and 30 % were added to the tarhana dough for production of tarhana with reduced-fat almond pulp. The pH, total acidity (as lactic acid%), fat, ash, and protein values of Tarhana samples were 4.76-5.12, 0.58-0.79 %, 2.19-11.52 %, 1.21-1.65 %, 12.28-16.11 %, respectively. L*, a*, and b* values were found as 59.52-47.68, -1.27-5.63, 28.92-42.16, respectively. As the ratio of reduced-fat almond pulp increased in Tarhana samples, the brightness (L*) values decreased while redness (a*) and yellowness (b*) values increased (p <0.05). Although no significant change was observed in the water holding capacity of Tarhana samples, the foaming capacity and foam stability increased with the increasing reduced-fat almond pulp ratio. Viscosity values, measured at 30 °C, 45 °C and 60 °C, decreased significantly as the amount of reduced-fat almond pulp used in tarhana increased (p <0.05). The inclusion of reduced-fat almond pulp in tarhana have increased the total phenolic content and antioxidant activity values which were determined as 1.64-2.36 mg GAE/g and 0.15-0.43 mg TroloxE/g, respectively. There was no statistically significant effect of reduced-fat almond pulp addition on tarhana groups in terms of taste-aroma, odor, consistency and overall acceptability (p>0.05) but a significant difference was found in color (p<0.05). In conclusion, it was determined that the addition of reduced-fat almond pulp to the tarhana had a positive effect on its physical, chemical, and rheological properties. Among all, the most suitable type that can be applied in the production of tarhana was found to be the one containing 30 % reduced-fat almond pulp.
