Effect of hull-less barley flour addition on the chemical nutritional value and sensory quality of Tarhana

ABSTRACT

Tarhana is a dried soup based made from yoghurt and wheat flour that was supplemented with whole meal hull less barley flour up to 75% [based on the wheat flour used] to improve its nutritional value. The chemical composition, dietary fiber content, and color of Tarhana and its formulae were evaluated. Increasing hull less barley level increased the crude protein and total dietary fibers in Tarhana formulae. Also, the titratable acidhy [as lactic acid] and pH values were increased. The color during fermentation of Tarhana formulae was evaluated and the results indicated that fermentation caused decreasing in the Hunter L, a and b values and the color was dark when the amount of barley flour up to75% in Tarhana. Whereas, the yellowish and reddish color of the formulae before fermentation was not changed by the addition of 50% hull less barely flour. The sensory quality evaluation of Tarhana and its formulae showed that the Tarhana soup formed of 25% barley flour had the highest score followed by 50% in overall acceptability. Generally, Tarhana formulae with 25 and 50% wholemeal hull-less barley flour had high scores from the taste panelists, safe and with high nutrition value