{"title":"Badem Pulpu İlavesinin Tarhananın Fiziksel, Kimyasal ve Fonksiyonel Özelliklerine Etkisi","authors":"Ezgi ŞENSOY, Zekai TARAKÇI","doi":"10.33462/jotaf.1200426","DOIUrl":null,"url":null,"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","PeriodicalId":119547,"journal":{"name":"Journal of Tekirdag Agricultural Faculty","volume":"33 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Tekirdag Agricultural Faculty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33462/jotaf.1200426","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
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
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