A functional food: a traditional Tarhana fermentation

Kıvanç, Merih; Funda, E.

doi:10.1590/1678-457x.08815

Cited by 18 publications

(14 citation statements)

References 20 publications

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“…Bioactive compounds derived from fruits and vegetables can be good vehicles for probiotics, prebiotics, and synbiotics (e.g., fermented cereal beverages) [57,58]. Spices such as tarhana herb, mint, and thyme are mixed with wheat flour, yogurt, vegetables, and herbs to produce a traditional Turkish fermented food called tarhana [177,178] and improve taste, aroma, and other profile characteristics. Moreover, it is suggested that adding herbs with proven beneficial compounds to otherwise traditional fermented soft drinks can augment the nutritional profile of fermented cereal beverages and add therapeutic potential [179].…”

Section: Possibilities Of Improving the Appeal And Functionality Of Nmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: Possibilities Of Improving the Appeal And Functionality Of Nmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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“…However, the microorganisms may vary with region, storage conditions and ingredients (Soyuc¸ok et al, 2021). Hence, low moisture contents and presence of some antimicrobial compounds from PHET and other spices may enable long-term storage of Tarhana (Kivanc¸& Funda, 2017). The current study focused on certain nutritional properties of Tarhana as affected by PHET addition and the fermentation process was initiated by the addition of yoghurt.…”

Section: Resultsmentioning

confidence: 99%

“…Studies were carried out whereby nutritional and functional properties of Tarhana were improved using natural ingredients. The use of grape seed extract (Akan & Ocak, 2019), rice and corn bran (Aktaş & Akın, 2020), whole wheat (O'Callaghan et al, 2019) and different spices (Kivanc& Funda, 2017) were reported to improve certain quality characteristics sensory properties of Tarhana.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

Ghafoor

Al‐Juhaimi

Özcan

et al. 2021

Int J of Food Sci Tech

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The addition of pickling herb (Echinophora tenuifolia L.; PHET) resulted in increase in the total phenolic and flavonoid contents in Tarhana in both free and bound fractions' extracts. The antioxidant activity of Tarhana containing 2%, 6% and 18% PHET was 81.45-81.72% in bound fraction whereas in free fraction it was up to 88.27% (6% PHET). The gallic acid contents of Tarhana with PHET in free fraction were between 0.49 mg L −1 (10%) and 2.75% (14%) and that in bound fraction varied between 0.36 mg L −1 (10%) and 3.61 mg L −1 (18%). Statistically significant differences (with control) were observed among the contents of individual phenolic compounds in free and bound fractions of Tarhana depending on PHET concentrations. The addition of higher PHET contents in Tarhana showed negative effects hence, a low concentration (2%) of PHET is recommendable for Tarhana with enhanced nutritional properties.

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“…The characteristic taste and flavor of Tarhana are derived from lactic acids, ethanol, carbon dioxide, and some organic compounds produced by LAB and yeast. Kivanc et al [78] found various species of yeast and lactic acid bacteria occurring in Tarhana during natural fermentation. They observed that Lactococcus lactis spp.…”

Section: Fermented Cerealsmentioning

confidence: 99%

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Ashaolu

Reale

2020

Microorganisms

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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A functional food: a traditional Tarhana fermentation

Cited by 18 publications

References 20 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

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