Abstract
Tarhana, a fermented wheat flour–yoghurt mixture used in soup making, was produced in ready-to-eat form using canning. The effects of rotation speed (6.6–8.4 rpm), dry solids content (33.0–41.9% w/w) and retort time (3.20–3.80 min) on the starch gelatinization and protein in vitro digestibility (PIVD) of the samples were analysed using response surface methodology. Increasing rotation speed and retort time resulted in increased starch gelatinization ( p>0.005). Rotation speed had more effect on starch gelatinization than retort time. Changes in dry solids content of the soup did not have any significant ( p>0.005) effect on starch gelatinization. The PIVD values of the samples did not change significantly ( p>0.05) in all canning conditions studied.
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