Package tarhana soup production enriched with pumpkin and pomegranate peel flour

In this study, the effects of pumpkin and pomegranate peel flours on physicochemical, antioxidant and sensory parameters of tarhana soup were investigated. For this purpose, pumpkin flour was obtained by freeze-drying method and was used as flour substitute in tarhana production at varying rates (5%, 10%, 20.5% and 41%). Pomegranate peels were milled. Pomegranate peels flour was used in tarhana production with 5% and 10% instead of flour. Tarhana production was carried out in 4 stages: dough forming, fermentation, drying and grinding. Sugar, organic acid, phenolic acid, protein, macro-micro nutrient content, ash, moisture, pH, water activity, color, titration acidity, total carotenoid and total dietary fiber analysis were made in pumpkin and pomegranate peel flours. And also fatty acid analysis were performed by GC-MS in pumpkin flours. Ash, moisture, pH, water activity, color, titration acidity, total carotenoid, total dietary fiber, protein, salt and viscosity were analyzed in Tarhana varieties. Sucrose (349302.608±785.67 ppm), malic acid (17976.556±39.25 ppm) and gallic acid (101.491±0.491 ppm) were the main components of pumpkin flour. Fructose (67751.693±1069.03 ppm), citric acid (7054.569±153.15 ppm), chlorogenic acid (2618.610±17.43 ppm) were the main components of pomegranate flour. It was found to be oleic acid and linoleic acid in fatty acid profile of pumpkin flour. Both flour samples were found to be good sources of potassium, magnesium, phosphorus and calcium. Pumpkin and pomegranate peels flour significantly affected the protein, pH, moisture, ash, color, total carotenoid and total dietary fiber properties of tarhanas. Total carotenoid content was increased approximately 10 times in 41% pumpkin flour. It was increased approximately 7 times in 10% pomegranate peel flour. Thus, I suggests that both flour ingredients can be used for enrichment in carotenoid-poor food matrices. This study, indicated pomegranate peels flour caused a significant increase in the total dietary fiber content of tarhanas. It were carried out antioxidant analysis (FRAP, Cuprak, iron chelating activity, ABTS radical removal activity) of pumpkin flour, pomegranate peels flour and tarhana varieties. Pomegranate peels flour is cause quite rich of antioxidants in tarhana samples. When the general consumer appreciation of tarhanas added to pumpkin flour and pomegranate peels flour were analyzed, it was found that they were more favorable than the control tarhana or a value close to the control tarhana was obtained.