Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat

Yağmur Erim Köse; Emine Okumuş; Şenol Köse; Osman Sağdıç; Mehmet Murat Ceylan; İbrahim Altun

Makale detayları

Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat

Yazarlar:

Yağmur Erim Köse | Emine Okumuş | Şenol Köse | Osman Sağdıç | Mehmet Murat Ceylan | İbrahim Altun

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 2, pp.531-542

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001345233

pISSN:

2536-4618

Anahtar kelimeler:

Özet:

 This study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval structure. In the FTIR analysis, although each sample had the same content, it was determined that there was variability in functional groups and frequency intensities, which was thought to be caused by the difference in the ratio between the components used. The highest peak viscosity 191.00 cp, trough viscosity 53.00 cP and breakdown viscosity 138.00 cP values were measured in sample number 4 p0.05. The highest hardness value was in sample number 2 176.72 g, and the lowest cohesion value was in sample number 11, with 0.50. In thermal analysis, the highest weight loss was detected in sample number 12 with 79.70. The Tg temperature range of the samples varied between 33.43-70.16 ºC, and sample number 8 was found to be the most stable against agglomeration. The analysis results determined that the pasting and textural properties of the samples differed significantly, and the FTIR and TGA-DSC results also determined that there were chemical and thermal differences between the samples. This situation revealed that there is no standard production in Maras Tarhana. It is thought that this may be due to many factors such as the starch content of the flour used due to local production, the ratio of the materials used in the formulation, the order of adding the materials, the fermentation time and the drying method.

 This study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval structure. In the FTIR analysis, although each sample had the same content, it was determined that there was variability in functional groups and frequency intensities, which was thought to be caused by the difference in the ratio between the components used. The highest peak viscosity 191.00 cp, trough viscosity 53.00 cP and breakdown viscosity 138.00 cP values were measured in sample number 4 p0.05. The highest hardness value was in sample number 2 176.72 g, and the lowest cohesion value was in sample number 11, with 0.50. In thermal analysis, the highest weight loss was detected in sample number 12 with 79.70. The Tg temperature range of the samples varied between 33.43-70.16 ºC, and sample number 8 was found to be the most stable against agglomeration. The analysis results determined that the pasting and textural properties of the samples differed significantly, and the FTIR and TGA-DSC results also determined that there were chemical and thermal differences between the samples. This situation revealed that there is no standard production in Maras Tarhana. It is thought that this may be due to many factors such as the starch content of the flour used due to local production, the ratio of the materials used in the formulation, the order of adding the materials, the fermentation time and the drying method.

 This study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval structure. In the FTIR analysis, although each sample had the same content, it was determined that there was variability in functional groups and frequency intensities, which was thought to be caused by the difference in the ratio between the components used. The highest peak viscosity 191.00 cp, trough viscosity 53.00 cP and breakdown viscosity 138.00 cP values were measured in sample number 4 p0.05. The highest hardness value was in sample number 2 176.72 g, and the lowest cohesion value was in sample number 11, with 0.50. In thermal analysis, the highest weight loss was detected in sample number 12 with 79.70. The Tg temperature range of the samples varied between 33.43-70.16 ºC, and sample number 8 was found to be the most stable against agglomeration. The analysis results determined that the pasting and textural properties of the samples differed significantly, and the FTIR and TGA-DSC results also determined that there were chemical and thermal differences between the samples. This situation revealed that there is no standard production in Maras Tarhana. It is thought that this may be due to many factors such as the starch content of the flour used due to local production, the ratio of the materials used in the formulation, the order of adding the materials, the fermentation time and the drying method.

 This study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval structure. In the FTIR analysis, although each sample had the same content, it was determined that there was variability in functional groups and frequency intensities, which was thought to be caused by the difference in the ratio between the components used. The highest peak viscosity 191.00 cp, trough viscosity 53.00 cP and breakdown viscosity 138.00 cP values were measured in sample number 4 p0.05. The highest hardness value was in sample number 2 176.72 g, and the lowest cohesion value was in sample number 11, with 0.50. In thermal analysis, the highest weight loss was detected in sample number 12 with 79.70. The Tg temperature range of the samples varied between 33.43-70.16 ºC, and sample number 8 was found to be the most stable against agglomeration. The analysis results determined that the pasting and textural properties of the samples differed significantly, and the FTIR and TGA-DSC results also determined that there were chemical and thermal differences between the samples. This situation revealed that there is no standard production in Maras Tarhana. It is thought that this may be due to many factors such as the starch content of the flour used due to local production, the ratio of the materials used in the formulation, the order of adding the materials, the fermentation time and the drying method.

Makale detayları

Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat

Yazarlar:

Yağmur Erim Köse | Emine Okumuş | Şenol Köse | Osman Sağdıç | Mehmet Murat Ceylan | İbrahim Altun

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 2, pp.531-542

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001345233

pISSN:

2536-4618

Traditional Maras Tarhana

Pasting properties

TPA

Thermal stability

Sayı

Makale detayları

Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat

Yazarlar: Yağmur Erim Köse | Emine Okumuş | Şenol Köse | Osman Sağdıç | Mehmet Murat Ceylan | İbrahim Altun

Yayıncı: Igdir University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 2, pp.531-542

Belge Tipi: Makale

Yayın Tarihi: 1/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001345233

pISSN: 2536-4618

Traditional Maras Tarhana

Pasting properties

TPA

Thermal stability

Sayı

Yazarlar:

Yağmur Erim Köse | Emine Okumuş | Şenol Köse | Osman Sağdıç | Mehmet Murat Ceylan | İbrahim Altun

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 2, pp.531-542

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001345233

pISSN:

2536-4618