As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey. In the present study, the effects of the addition of baker's yeast on the quality and functional properties of tarhana were investigated. Tarhana was produced under laboratory conditions (uncontrolled and controlled conditions) using two formulas. Some physicochemical, functional, and sensory properties of the samples were analysed. An increase was found in the acidity value of all samples during the fermentation period. The addition of baker's yeast affected the functional properties (water absorption capacity, foaming capacity, foaming stability, emulsifying activity) of the samples (P < 0.05). The tarhana samples produced by the addition of yeast and under controlled conditions had shorter fermentation times and better sensory properties. This research suggests that the addition of baker's yeast and the employment of controlled conditions can be recommended in the production of the commercial type of tarhana.
Traditional Turkish couscous, a cereal-based product, is made by covering bulgur with milk and flour. Traditionally Turkish couscous was produced from different flours (soyflour and oat flour) and eggs. The nutrient composition of traditional couscous was 90.6% dry matter, 11.27% protein, 2.58% fat, 71.80% carbohydrate, 42.25 mg sodium, 365.62 mg potassium, 2.73 mg iron and 48.30 mg calcium. The calorie content of traditional couscous is about 1487.41 kJ 100 g )1 . The addition of soy and oat flours increased protein content and Ca, K and Fe levels. Sensory properties were also affected. Panellists preferred traditional couscous and couscous with eggs or soyflour over couscous with oat flour.
The effect of yellow chickpea (leblebi) flour substitution with maize, rice or/and wheat flours on chemical, rheological and sensory properties of a fermented cereal product boza was investigated. Boza samples with leblebi flour alone had the highest protein (8.46%), ash (1.107%), Ca (268.1 ppm), K (525.3 ppm), P (199.2 ppm), Zn (3.13 ppm), Mn (1.14 ppm), acidity (0.57%), lactic acid (717.3 mg/100 g) and acetic acid (293.5 mg/100 g), and the lowest sucrose (0.05 g/100 g) contents. Results of rheological analyses indicated that boza samples showed a pseudoplastic behavior with a flow behavior index ranging from 0.37 to 0.48. In sensory analysis, overall acceptance of panelists for bozas prepared by the partial substitution of maize, wheat or rice flours with leblebi flour was higher than bozas with leblebi flour alone. In conclusion, partial substitution of maize, wheat or rice flour by leblebi flour in boza production resulted in a fermented product with higher consumer acceptability.
Practical Applications
Boza is a fermented cereal product, and boza‐like products are widely consumed in the Eastern European, Middle Eastern and Asian countries. Boza has been widely consumed with yellow chickpea (leblebi) and/or cinnamon, which has been long perceived complementary by consumers in terms of sensory properties. Cracked chickpeas are byproducts of roasted leblebi production, and they are separated from intact ones at the end of the process due to their low economic value. In this study, cracked leblebi was used for the substitution of cereals in boza production. The results indicated that cracked leblebi flour could successfully substitute wheat, rice or maize flour; however, full substitution of cereal flours negatively influenced the sensory properties of boza samples. Fermented cereal foods like boza can be produced by the leblebi flour substitution and final products, and final products may be a better alternative for individuals with certain health disorders like celiac disease members.
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