The effect of heat treatment on the foaming properties of tarhana, a traditional Turkish cereal food

The effect of heat treatment (simmering for 10 min at atmospheric conditions) on the foaming capacity (FC) and foam stability (FS) of tarhana, a traditional Turkish cereal food, was investigated using response surface methodology with concentration (0.5-1.5% db) and whipping time (30-120 s) being the independent variables. Regression equations for predicting the FC and FS were developed. The results were compared with those of an untreated sample. Results suggest that concentration and whipping time had a significant effect (p less than or equal to 0.01) on FC and FS. The heat treatment applied causes a reduction in the foam capacity and foam stability of tarhana when compared with an untreated sample. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.