TY  - JOUR
T1  - Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat
AU  - Okumuş, Emine
AU  - Erim Köse, Yağmur
AU  - Köse, Şenol
AU  - Sağdıç, Osman
AU  - Ceylan, Mehmet Murat
AU  - Altun, İbrahim
PY  - 2025
DA  - June
Y2  - 2025
DO  - 10.21597/jist.1578979
JF  - Journal of the Institute of Science and Technology
JO  - J. Inst. Sci. and Tech.
PB  - Igdir University
WT  - DergiPark
SN  - 2536-4618
SP  - 531
EP  - 542
VL  - 15
IS  - 2
LA  - en
AB  - This study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval structure. In the FTIR analysis, although each sample had the same content, it was determined that there was variability in functional groups and frequency intensities, which was thought to be caused by the difference in the ratio between the components used. The highest peak viscosity (191.00 cp), trough viscosity (53.00 cP) and breakdown viscosity (138.00 cP) values were measured in sample number 4 (p
KW  - Traditional Maras Tarhana
KW  - Pasting properties
KW  - TPA
KW  - Thermal stability
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UR  - https://doi.org/10.21597/jist.1578979
L1  - https://dergipark.org.tr/en/download/article-file/4338445
ER  -