Table 1 Moisture, total acidity, phytic acid, organic acids and ethanol contents

Wheat (WF)

-

12.5a

-

109.9b

-

-

-

-

Whole wheat (WWF)

-

13.1a

-

464.5a

-

-

-

-

Chickpea (CF)

-

11.4b

-

493.6a

-

-

-

-

Tarhana samples

Time (Hours)

Moisture content ¹ (%)

Acidity degree/Total acidity (LA %) ^1,2

Phytic acid ^1,2 (mg/100 g)

L-Lactic acid ¹ (g/100 g)

D-Lactic acid (g/100 g)

Acetic acid ¹ (g/100 g)

Ethanol ¹ (g/100 g)

Wheat flour

Tarhana (WFT)

0

24.9 k

17.0j/1.6j

75.6c

0.41b

0.04

0.17de

1.63 cd

24

31.4i

39.2 g/3.5 g

70.5c

0.48ab

0.05

0.24cde

2.04bc

48

35.5d

41.7f/3.8f

67.2c

0.45ab

0.05

0.29abc

2.39ab

72

33.4 g

40.7 fg/3.7 fg

60.5c

0.42ab

0.04

0.26bcde

2.31ab

Whole wheat flour tarhana (WWFT)

0

24.9 k

23.6i/2.2i

374.7b

0.49ab

0.05

0.18de

1.49d

24

28.2j

53.3d/4.8d

367.2b

0.44ab

0.03

0.23cde

2.00bc

48

34.6e

58.5c/5.3c

363.3b

0.47ab

0.06

0.27bcd

2.67a

72

34.2f

61.2b/5.5b

361.9b

0.44ab

0.04

0.34ab

2.61a

Chickpea flour tarhana (CFT)

0

31.8 h

35.5 h/3.2 h

411.1a

0.47ab

0.04

0.17e

1.70 cd

24

36.2c

46.4e/4.2e

407.9a

0.49ab

0.04

0.31abc

2.02bc

48

38.7a

59.0c/5.3c

404.7a

0.59a

0.04

0.35ab

2.30ab

72

36.9b

63.6a/5.7a

400.1a

0.59a

0.03

0.36a

2.30ab

ANOVA

Flour type

**

**

**

**

NS

**

NS

Time

**

**

*

NS

NS

**

**

Flour type x Time

**

**

**

*

NS

*

*