Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain

Abstract

In this study, the effect of immature wheat grain (IWG) supplementation on the tarhana formulation was investigated by determining color values and some chemical and microbiological properties. Flours obtained from IWG, harvested at 26 (IWG-1) and 36 days (IWG-2) after anthesis, were used in the tarhana formulation as a replacement of white wheat flour in concentrations of 10, 30 and 50%. Ash, Ca, Mg, K, P and Zn contents of tarhana samples increased by IWG-1 addition. IWG-2 addition resulted in an increase in moisture and protein contents. IWG-1 addition into the tarhana provided an increase in the antioxidant activity and total phenolic contents of the samples. The total counts of mesophilic aerobic bacteria and lactic acid bacteria of tarhana with IWG-1 were higher than those of other tarhana samples. PRACTICAL APPLICATIONSSome changes occur in the physical properties and chemical composition of wheat during maturation period. These changes have an effect on the nutritional components and health benefits of wheat grain. In this study, two different immature wheat grains were used in tarhana production. Some chemical and microbiological properties of enriched tarhanas were assessed. Using immature wheat flour increased the mineral content of tarhana samples. The antioxidant activity of samples increased with immature wheat flour addition. Counts of lactic acid bacteria of enriched tarhanas was higher than the control.

Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

“…The protein content initially increases and then decreases at the last stage of wheat grains development. Similar results were found that the protein content of Immature Wheat Grain-2 (17.84 %, DAF-36) was found to be higher than that of Immature Wheat Grain-1 (13.53 %, DAF-26) in a study by Aktaş et al (2015) on the physical and chemical properties of immature wheat flours. The reduction in the protein content of the flours with three degrees after roasting attributed to the denaturation and associated with the involvement of amino acids in Maillard reactions during the thermal process ( Bekedam et al, 2008 ).…”

Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

“…The aroma active compounds of tarhana are mainly aldehydes, ketones, phenols, esters, alcohols, terpenes, sulfur compounds, furans, and acids which are also very important for consumer taste (Gocmen et al., 2004; Temiz & Tarakçı, 2017). Tarhana is also a good source of Mg, P, Ca, Fe, Zn, and K (Aktas et al., 2015a; Bilgiçli et al., 2006; Daglioǧlu, 2000).…”

Phytochemical Compositions of Immature Wheat Bran, and Its Antioxidant Capacity, Cell Growth Inhibition, and Apoptosis Induction through Tumor Suppressor Gene

“…Recently, researchers have investigated immature grains as food materials [9,10,11,12]. Immature wheat grain contains less starch and protein contents and more fiber, essential amino acids, and soluble sugars than mature wheat [10,13].…”