Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Kocaeli Üniversitesi, Sosyal Bilimler Enstitüsü, Türkiye
Tezin Onay Tarihi: 2022
Tezin Dili: Türkçe
Öğrenci: BÜŞRA ERİLMEZ İLTER
Danışman: Dilek Dülger Altıner
Özet:
In this study, tarhana was produced in 4 different formulations (T1, T2, T3 and
T4) containing kumquat flour without additives, 0% (control sample) and kumquat
flour at 10%, 20% and 30% replacement rates. It was aimed to compare the physical,
chemical and sensory properties of the control (T1) sample with the kumquat added
tarhana samples.
It was determined that the total phenol content, antioxidant capacity and their
bioavailability values of tarhanas improved with the increase in the additive ratio of
kumquat flour. When the antioxidant capacity findings of tarhana were examined, it
was seen that the CUPRAC method gave higher results than other methods (ABTS and
DPPH). Tarhana samples were found to be rich in K (2328.40-3469.03 mg/kg),
followed by Na, Ca, P, Mg, Fe and Zn, respectively. Parallel to the increase in kumquat
flour in tarhana, the amount of moisture, ash, and vitamin C increased, while the
amount of fat and energy decreased. When the color changes of the samples were
examined, it was determined that the L* value of tarhanas in both powder and soup
form decreased and the b* value increased with the increase in the addition of kumquat
flour. While a* value increased in powder tarhana, it decreased in soup form. 96
consumers who participated in the sensory analysis panel gave a score of 1-9 on the
sensory properties of tarhana and answered multiple-choice questions about tarhana
consumption habits. Functional tarhana samples were found to have acceptable
sensory properties. The most appreciated tarhana in terms of general acceptability was
20% kumquat flour added tarhana (T3).
As a result, it was seen that the additive of kumquat flour adds functional
properties to tarhana and has positive effects on consumer taste. Kumquat flour is
recommended to be used in gluten-free products and functional products such as
yoghurt, beverages, bread, cookies, crackers, biscuits, desserts, etc.