QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITH DIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR

This study aimed to investigate physical, chemical and sensory properties of tarhana, produced by adding buckwheat flour with different ratios. Lightness (L*) value increased in wet samples according to the ratio of buckwheat flour increased, whereas it decreased in dry samples (P<0.05). Redness (a*) values decreased in wet samples whereas increased in dry samples. Yellowness (b*) values were higher in wet samples however it decreased with drying process (P<0.05). Buckwheat addition decreased viscosity values whereas protein and ash values increased significantly (P<0.05). The highest viscosity value was determined in dried control sample with 935cP, while the highest protein, ash, DPPH free radical scavenging activity and total phenolic content values were 15.83%, 3.56%, 161.82 (mg Teq/g) and 14.00 (mg GAE/g) respectively, detected in samples containing 100% buckwheat flour. The highest overall sensory evaluation scores were 5.00 and 7.55 determined in samples containing 25% whole wheat and 75% buckwheat flour (P<0.05), respectively.