Abstract
Moisture adsorption isotherms of commercial tarhana powder, a popular Turkish food used in soup making, were determined at 10 °C, 20 °C and 30 °C. Gravimetric static method was applied at 0.08-0.92 water activity range. The data was fitted to Guggenheim-Anderson-de-Boer (GAB), Oswin, Henderson and Brunauer-Emmett-Teller (BET) equations. Mean relative deviation (%E) was used to compare the goodness of fit. The BET was found the best equation for the range of water activity 0.08-0.58. The GAB equation was found adequate and gave similar result with the Oswin equation at 10 °C and 20 °C, while the Oswin equation was better for characterizing the adsorption behavior of tarhana sample for the whole range of temperature and water activity studied.
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