Author/Authors
yörükoğlu, tarık kahramanmaraş ticaret borsası, Turkey , dayisoylu, kenan sinan kahramanmaraş sütçü imam üniversitesi - mühendislik ve mimarlık fak. - gıda mühendisliği bölümü, Turkey
Title Of Article
Some Chemical and Functional Properties of MaraĢ Tarhana
شماره ركورد
28872
Abstract
In this study, 13 tarhana samples were collected from shops in Kahramanmaraş province and their physical and chemical analyses were carried out. According to physical and chemical analyses exchanges values were founded as Dried Matter 90,87-93,76%, Fat 1,87-5,86%, Protein 14,49-18,12%, Ash 4,37-6,47%, Salt 3,29-5,59%, Acidity value 17,75-40,85, pH 3,00-4,22, Cellulose 3,35-5,74%, Carbohydrate%72,67-78,59, Nutritional value 387,95-410,33 kcal/100 g. Tarhana, commonlyproduced and often consumed in our country, is a kind of milk and cereal based traditional fermented products. Maraş Tarhana is special and different from other Tarhana forms. This study has an importance for making individual standard of Maraş tarhana by Turkish Standard Institution and creating resource for application of geographical indication at Turkish Patent Institution.
From Page
53
NaturalLanguageKeyword
Maraş tarhana , Fermented Foods , Functional Foods , Geographical Indication
JournalTitle
Journal Of Agricultural Faculty Of Atatürk University
To Page
63
JournalTitle
Journal Of Agricultural Faculty Of Atatürk University
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