Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup.

Tarhana is a traditional fermented food in Turkey, made of a mixture of cereal, yoghurt, and baker's yeast as culture. In this study, wheat flour used in tarhana production replaced with taro (Colocasia esculenta (L.) Schott) flour (TF) and Jerusalem artichoke (Helianthus tuberosus (L.)) flour (JAF) at 5%, 10%, 15%, and 20% levels. Some physical, chemical, and sensory properties of tarhana samples were determined. Increasing TF or JAF ratio in tarhana resulted in a significant (p < .05) increase in the ash and antioxidant activity. Mineral composition of the tarhana samples improved with TF/ JAF usage, especially at high addition ratios. Tarhana soup with 15%–20% TF or JAF gained higher consistency values compared to control tarhana. As a result of sensory analysis, high utilization ratio of TF and JAF decreased the taste–odor and overall acceptability of the tarhana soup. [ABSTRACT FROM AUTHOR]

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