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首页> 外文期刊>Journal of Food Processing & Technology >Physical, Rheological and Sensory Properties of Tarhana Preparedwith Two Wild Edible Plants (Trachystemon orientalis (L.) G. Don) and(Portulaca oleracea L.)
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Physical, Rheological and Sensory Properties of Tarhana Preparedwith Two Wild Edible Plants (Trachystemon orientalis (L.) G. Don) and(Portulaca oleracea L.)

机译：用两种野生食用植物（ Trachystemon Orientalis（L.）G.Don ）和（ Portulaca oleracea L。）制备的塔汉花的物理，流变和感官特性。

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摘要

Tarhana is a traditional Turkish fermented soup. It is prepared with yoghurt, wheat flour, yeast, some vegetables and spices. In this study, two wild edible plants, kaldirayak (Trachystemon orientalis (L.) G. Don) and purslane (Portulaca oleracea L.) were used to increase the dietary fiber content of tarhana, while keeping the viscosity and sensory properties in acceptable levels. Wheat flour was replaced with plants in 3 proportions (10, 20 and 30%). The fermentation activity, color, rheological and sensory properties of the tarhana products were determined. Soluble, insoluble and total dietary fiber values were determined to be 15.36, 23.04 and 38.40 g/100 g in dry weight for kaldirayak and 7.56, 23.11 and 30.67 g/100 g in dry weight for purslane, respectively. It was determined that addition of these plants in high amounts increase the dietary fiber content but decrease the viscosity. The lightness, redness and yellowness values decreased as the concentration of added plant increased. Also, as the enrichment ratio increased, the sensory evaluation points decreased.
机译：Tarhana是传统的土耳其发酵汤。它由酸奶，小麦粉，酵母，一些蔬菜和香料制成。在这项研究中，使用了两种野生食用植物Kaldirayak（Trachystemon Orientalis（L.）G. Don）和马齿ane（Portulaca oleracea L.）来增加塔尔哈纳的膳食纤维含量，同时将粘度和感官特性保持在可接受的水平。用3种比例（10％，20％和30％）的植物代替了小麦粉。测定了塔汉娜产品的发酵活性，颜色，流变学和感官特性。卡尔迪拉亚克干重的可溶性，不溶性膳食纤维和总膳食纤维的干重分别为15.36、23.04和38.40 g / 100 g，马齿sl的干重分别为7.56、23.11和30.67 g / 100 g。已确定大量添加这些植物会增加膳食纤维含量，但会降低粘度。亮度，红色和黄色值随添加植物浓度的增加而降低。另外，随着富集率的增加，感官评价点降低。

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