Evaluation of sorption properties of Turkish tarhana powder

İbanoğlu, Şenol; Kaya, Sevim; Kaya, Ahmet

doi:10.1002/(sici)1521-3803(19990301)43:2<122::aid-food122>3.0.co;2-3

Cited by 12 publications

(10 citation statements)

References 12 publications

(15 reference statements)

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“…The final rod LAB of dough C and B were similar and higher than in standard tarhana (A). Erbaş et al (2005), Settanni et al (2011) andObanoglu et al (1999b) reported that LAB counts increased in the first days of fermentation and then decreased. They did never detected coliforms during the whole process.…”

Section: Microbiological Analysissupporting

confidence: 85%

Effect of using kefir in the formulation of traditional Tarhana

et al. 2019

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Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period. Moreover, kefir affected the scores of sensory properties of tarhana soups. Tarhana soups prepared with kefir gave the highest scores for mouth feel, odour and consistency attributes. Tarhana soup prepared with 50% yoghurt and kefir showed the lowest viscosity probably due to synergistic effect on starch hydrolysis by bacterial population from both ingredients. These results suggest that replacement of yogurt with kefir in the formulation of Tarhana may enhance some properties of the soup.

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Section: Microbiological Analysissupporting

confidence: 85%

Effect of using kefir in the formulation of traditional Tarhana

et al. 2019

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“…[21] Total fat contents of the samples were determined by the Soxhlet method with petroleum ether being the solvent and calculated on a dry basis. [15] Each analytical procedure was done in triplicate for each type of sample in this study.…”

Section: Methodsmentioning

confidence: 99%

“…The major organic acid in fermented tarhana dough is lactic acid, which is produced by the fermentable carbohydrates found in a cereal flour and yogurt mixture. [15,34] İbanoglu et al [21] reported lactic acid content of tarhana between 1.8 and 2.3 g= 100 g on a dry weight basis due to extended fermentation time.…”

Section: Fermentation Timementioning

confidence: 99%

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Effects of Yeast, Fermentation Time, and Preservation Methods on Tarhana

Gürbüz

Göçmen

Özmen

et al. 2010

Preparative Biochemistry and Biotechnology

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The physicochemical properties of tarhana soup produced with different dough treatments, fermentation times, and preservation methods were examined. Tarhana doughs were prepared with yogurt (control) or baker's yeast (Saccharomyces cerevisiae) and fermented for 3 days. Samples were taken at 24, 48, and 72 hr. Samples were then preserved via one of four methods: sun dried, dried in the shade, vacumn dried, and frozen. Frozen samples produced lower organic acid levels after 72 hr of fermentation in both control (0.68 g/100 g) and yeast (0.61 g/100 g) applications than samples that were dried (0.94 g/100 g control samples; 0.81 g/100 g samples with yeast). Increasing fermentation time resulted in a significant effect on the formation of organic acid in the tarhana (p < .01). At 72 hr of fermentation, total acidity increased 11%, 17%, and 23% for tarhana samples vacumn-dried, sun-dried, and dried in the shade, respectively. Preservation methods also affected the moisture, ash, crude protein, total acidity, pH, salt, fat, reducing sugar levels, and the sensory assestment of tarhana soup (p < .01). Sensory characteristics were not significantly affected by baker's yeast in any of the preservation methods used (p > .01). However, sensory scores for tarhana prepared from the samples dried in a sheltered area showed a reduction in color desireablilty as the fermentation time increased. The soup prepared from frozen tarhana (72 hr fermentation, with yeast) had the highest scores with respect to color, mouth feel, flavor, and overall acceptability. Vacuum-dried samples' scores in these areas were also high in comparison to the two other drying methods.

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“…Therefore the negative temperature effect is eliminated at higher water activities. This is consistent with other foods with highsugar content such as dried plantain slices (Falade, Adetunji, & Aworh, 2003), Turkish tarhana powder (Ibanoglu, Kaya, & Kaya, 1999), African mango (Falade & Aworh, 2004) or rice based milk desert kheer (Kumar et al, 2005). On the other hand, the crossing of the isotherms has not been observed in cookies and corn snacks (Palou et al, 1997) or various cereals (Ertugay & Certel, 2000) which contain mainly complex carbohydrates rather than simple sugars.…”

Section: Moisture Adsorption Isothermsmentioning

confidence: 99%