Tarhana is a traditional fermented food in Turkey, made of a mixture of cereal, yoghurt, and baker's yeast as culture. In this study, wheat flour used in tarhana production replaced with taro (Colocasia esculenta (L.) Schott) flour (TF) and Jerusalem artichoke (Helianthus tuberosus (L.)) flour (JAF) at 5%, 10%, 15%, and 20% levels. Some physical, chemical, and sensory properties of tarhana samples were determined. Increasing TF or JAF ratio in tarhana resulted in a significant (p < .05) increase in the ash and antioxidant activity. Mineral composition of the tarhana samples improved with TF/JAF usage, especially at high addition ratios. Tarhana soup with 15%–20% TF or JAF gained higher consistency values compared to control tarhana. As a result of sensory analysis, high utilization ratio of TF and JAF decreased the taste–odor and overall acceptability of the tarhana soup.

中文翻译：

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芋头粉和菊芋粉部分替代小麦粉对塔尔哈纳汤化学和感官特性的影响

塔哈纳（Tarhana）是土耳其的传统发酵食品，由谷物，酸奶和面包酵母的混合物制成。在这项研究中，塔拉娜生产中使用的小麦粉​​分别以5％，10％，15％的芋头（Colocasia esculenta（L.）Schott）面粉（TF）和菊芋（Helianthus tuberosus（L.））面粉（JAF）代替，以及20％的水平。确定了塔哈纳样品的一些物理，化学和感官特性。塔尔哈纳的TF或JAF比率增加导致显着（p <.05）增加灰分和抗氧化活性。TF / JAF的使用可以改善塔哈纳样品的矿物成分，特别是在高添加比例下。与对照塔汉娜相比，含15％–20％TF或JAF的塔汉娜汤的稠度值更高。感官分析的结果是，TF和JAF的高利用率降低了塔哈纳汤的味道，气味和总体可接受性。