Physical, chemical and antioxidant properties of tarhana with cornelian cherry

Koca A. F.

ASIAN JOURNAL OF CHEMISTRY, vol.20, no.7, pp.5667-5672, 2008 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 7
  • Publication Date: 2008
  • Journal Name: ASIAN JOURNAL OF CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.5667-5672
  • Keywords: antioxidant activity, anthocyanin, cornelian cherry, tarhana, FERMENTED CEREAL FOOD, ANTHOCYANINS, CAPACITY, YOGURT
  • Ondokuz Mayıs University Affiliated: No

Abstract

In this study, physical, chemical and antioxidant properties of tarhana with cornelian cherry were determined. The lowest bind highest values of investigated parameters were as follows: Hunter L from 41.14 to 62.12, a from +5.93 to +24.67, b +7.99 to +14.05, water activity from 0.292 to 0.695, moisture content from 6.20 to 15.74, pH from 3.42 to 3.96, titratable acidity from 0.17 to 1.26%, protein from 11.08 to 22.33% (on dry basis), ash from 1.59 to 4.10% (on dry basis), salt from 0.27 to 2.89% (on dry basis), total anthocyanin value from 12.03 to 41.81 mg kg(-1), total phenolics from 357.40 to 762.81 mg kg(-1), total antioxidant activity from 2.79 to 12.47 mM.