LAUSR

BACKGROUND Artichoke (Cynara scolymus L.) bracts were agricultural wastes formed during artichoke processing. Artichoke bracts were used in fermented cereal soup tarhana to replace 10, 20, and 30% of wheat flour and functional, powder, sensory properties and volatile compounds of tarhana samples were investigated. RESULTS The use of artichoke bracts in tarhana increased total (8.37-17.17 g/100 g) and insoluble dietary fiber (5.84-14.09 g/100 g), total phenolic content (2.88-3.62 mg GAE/g), and antioxidant activity (3.07-3.86 μmol TE/g) values. Replacement of wheat flour by artichoke bracts resulted in lower L*, a*, b* values. While water absorption capacity increased, oil absorption capacity and emulsifying activity was not affected by artichoke bracts replacement. Artichoke bracts replacement in tarhana influenced powder characteristics as, decrease in bulk density, increase in Carr index, wettability, and dispersibility values. Volatiles from terpene are most abundant (64.47-27.17 mg/kg) in tarhana containing artichoke bracts, followed by volatiles from ester (42.91-25.85 mg/kg). Limonene was main volatile compound of tarhana samples. CONCLUSION Sensory acceptable tarhana was obtained when up to 30% artichoke bracts were used as wheat flour replacer in tarhana. The contribution to sustainability was achieved, and a healthier tarhana rich in dietary fiber was obtained by using artichoke bracts in tarhana. This article is protected by copyright. All rights reserved.