Physical, Rheological and Sensory Properties of Tarhana Prepared with Two Wild Edible Plants (Trachystemon orientalis (L.) G. Don) and (Portulaca oleracea L.)

Abstract

Tarhana is a traditional Turkish fermented soup. It is prepared with yoghurt, wheat flour, yeast, some vegetables and spices. In this study, two wild edible plants, kaldirayak (Trachystemon orientalis (L.) G. Don) and purslane (Portulaca oleracea L.) were used to increase the dietary fiber content of tarhana, while keeping the viscosity and sensory properties in acceptable levels. Wheat flour was replaced with plants in 3 proportions (10, 20 and 30%). The fermentation activity, color, rheological and sensory properties of the tarhana products were determined. Soluble, insoluble and total dietary fiber values were determined to be 15.36, 23.04 and 38.40 g/100 g in dry weight for kaldirayak and 7.56, 23.11 and 30.67 g/100 g in dry weight for purslane, respectively. It was determined that addition of these plants in high amounts increase the dietary fiber content but decrease the viscosity. The lightness, redness and yellowness values decreased as the concentration of added plant increased. Also, as the enrichment ratio increased, the sensory evaluation points decreased.