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53 2014

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2014

Bilgiçli, N. – Aktaş, K. – Levent, H.
Utilization of citrus albedo in tarhana production
Journal of Food and Nutrition Research, 53, 2014, č. 2, s. 162-170

Nermin Bilgiçli, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Dr. Hulusi Balbay Street 12, Konya 42050, Turkey.
Tel.: +90-332-280 80 46; fax: +90-332-236 21 41, e-mail: nerminbil2003@hotmail.com

Súhrn: In this study, albedos of lemon, orange and grapefruit replaced wheat flour at 5% and 10% level in tarhana formulation. Selected chemical (ash, protein, cellulose, lipids, mineral, total phenolic content, antioxidant activity and pH), functional (water and oil absorption capacity, foaming capacity and stability) and sensory properties, colour values of tarhana were determined. All replacement levels of citrus albedo samples increased (p < 0.05) ash, cellulose, Ca, Fe, K contents and antioxidant activity of tarhana compared to control. Tarhana sample containing 10% lemon albedo had the highest antioxidant activity (220.50 mmol·kg-1, expressed as Trolox equivalents), Cu (10.6 mg·kg-1), Fe (36.9 mg·kg-1), K (5?378.0 mg·kg-1) and Zn (13.1 mg·kg-1) contents. Compared to control tarhana, 10% addition levels of citrus albedo gave lower lightness (L*) and higher yellowness (b*). Citrus albedo addition had a significant (p < 0.05) effect on oil absorption capacity and foam stability. Tarhana soup with orange and lemon albedo gained higher taste and sourness scores than tarhana soup containing grapefruit albedo.

Kľúčové slová: citrus by-products; albedo; tarhana; functional properties; nutrition

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