添加杏仁浆对塔尔哈纳物理、化学和功能特性的影响

Journal of Tekirdag Agricultural Faculty Pub Date : 2023-04-02 DOI:10.33462/jotaf.1200426

Ezgi ŞENSOY, Zekai TARAKÇI

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引用次数: 1

摘要

在本研究中，将杏仁果肉添加到tarhana中以增加其营养价值。为此，在磨碎杏仁后，将油还原，杏仁浆以0%(对照)、5%、10%、15%、20%、25%和30%的比例加入到tarhana混合物中。研究数据表明，随着杏仁浆添加量的增加，雪莲花的pH值和滴定酸度值显著增加(p

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Badem Pulpu İlavesinin Tarhananın Fiziksel, Kimyasal ve Fonksiyonel Özelliklerine Etkisi

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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Journal of Tekirdag Agricultural Faculty

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