The Effects of Quinoa and Chickpeas Flours on the Physical, Chemical, Functional and Sensorial properties of Tarhana Soup | ||||
| المجلة المصرية للدراسات المتخصصة | ||||
| Article 10, Volume 10, Issue 35, July 2022, Page 5-28 PDF (466.77 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/ejos.2022.248306 | ||||
 View on SCiNiTO | ||||
| Author | ||||
صفاء طلعت جوهري 
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| کلية التربية النوعية جامعة عين شمس | ||||
| Abstract | ||||
| Tarhana soup is a traditional fermented food made of mainly a mixture cereal and yoghurt. It like products have been enriched or replaced with cereal and pseudo- cereal. This research determined the effect of substituting wheat flour 72% (WF) with different ratios of chickpeas flour(CHF) ,white quinoa flour (WQF) and mixed- (CHF & WQF) on functional, rheological and sensorial properties of tarhana treatments. High CHF and WQF substitute (100%) in tarhana production showed higher contents of protein, lipids, ash, crude fibers, total phenolic compounds, phytic acid and antioxidant capacity by free radical 1, 1-diphenyl-2-picrylhydrazyl (DPPH) in comparison to wheat flour (72%). pH values of tarhana treatments were decreased from 5.12-6.01to 4.85-5.75 after 72 h. of fermentation. Fermentation loss values of tarhana treatments ranged between ranged between 9.48% and 12.23%. Substitution of WF in tarhana formulations with CHF and WQF reduced the yellowness of tarhana samples. Addition of different CHF and WQF significantly (p < 0.05) improved water and oil absorption capacity of tarhana treatments. Also, partial substitution of WF with CHF, WQF and mixed-cereal in tarhana recipe has significantly (p < 0.05) increased foaming capacity and stability of the final product. The highest values of sensory parameters were observed in Tarhana soups prepared with 100 % CHF and 50% WQF gave the highest scores for consistency and overall acceptability and control sample. | ||||
| Keywords | ||||
| Tarhana; Quinoa flour; Chickpeas Flour; Sensorial properties and Rheology; Functional properties and Lactic acid bacteria | ||||
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