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| DEMIRCI,Ahmet Sukru; PALABIYIK,Ibrahim; OZALP,Seymanur; TIRPANCI SIVRI,Goksel. |
| Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tarhana; Kefir; Rheological behavior; Fermentation; Sensorial property. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200358 |
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| Falcão,Ana Paula; Chaves,Eduardo Sidinei; Falcão,Leila Denise; Gauche,Cony; Barreto,Pedro Luiz Manique; Bordignon-Luiz,Marilde Terezinha. |
| Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis vinifera L.; Vitis labrusca L.; Anthocyanin; Xanthan gum; Rheological behavior. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024 |
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