EFFECT OF CAROB FLOUR SUBSTITUTION ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TARHANA

Carob flour (CF) was used in tarhana formulation for nutritional enrichment of tarhana and to create a new field of use for carob fruit. The fruit of carob was ground into flour and used in tarhana formulation at the replacement of 3, 5 and 8% with wheat flour. Control tarhana was made of wheat flour without CF substitution. Chemical properties and color values of tarhana powder, and functional and sensory properties of tarhana soup were determined and compared with the control sample. CF addition into tarhana recipe increased ash content from 1.55 to 1.88%. Ca, K and Zn amounts of tarhana samples changed between 80.44-99.61mg/100g, 500.23-580.93mg/100g and 0.99-1.20mg/100g, respectively. The highest values of viscosity, foaming capacity, water and oil absorption capacity, and emulsion activity were obtained with 8% CF substitution level. All color parameters (L, a, b, SI and h) of tarhana decreased with CF addition due to natural pigmentation of CF. While low level (3%) of CF addition into tarhana formulation was liked by consumers in terms of color, taste and overall acceptability, the high-level additions decreased the all-sensory scores. PRACTICAL APPLICATIONCarob products are important functional ingredients for different food products. CF was used in tarhana formulation to improve the nutritional, functional and sensory status of tarhana. The alternative usage of CF was also investigated with tarhana production. Combining effect of CF and tarhana ingredients and also fermentation process improved the nutritional status while high levels of CF adversely affected sensory scores of tarhana soups.