Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours

Abstract

BackgroundTarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker’s yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana is dried or frozen for long term storage. In this study, to improve the nutritional benefits of tarhana, whole wheat and chickpea flours were used as the sole source of flour. The changes in the phytic acid content, proteins and fermentation products were investigated in addition to some microbiological and chemical characteristics.ResultsThe effect of flour type on the phytic acid content was significant. No differences were observed in the glutenin band patterns of the wheat and whole wheat flours and their tarhana samples. Conversely, for the gliadin fractions, the bands of the wheat and whole wheat flours were more intense than their tarhana samples. The changes in the glutelin and prolamin fractions of the chickpea flour and the resultant tarhana dough were similar to the glutenin and gliadin fractions of wheat and whole wheat flours and their tarhana samples. In all samples, the yeasts displayed an undulant growth pattern and the effect of flour type and fermentation time on yeast growth was significant (P < 0.01). The effect of flour type (P < 0.01) and fermentation time (P < 0.05) on mesophilic LAB was significant. Similar behaviours were observed with the mesophilic LAB in all samples and their numbers remained closed to their initial numbers. The growth of thermophilic LAB was not influenced by the flour type, but the effect of fermentation time was significant (P < 0.01).ConclusionsThe whole wheat and chickpea tarhana are found to be good alternatives to classical tarhana with their higher nutritional benefits but further investigations are needed for the assessment of their sensory properties.

Farkli Tahil Ve Bakli̇yat Unlari İle Üreti̇len Tarhanalarin Fi̇zi̇koki̇myasal, Reoloji̇k Ve Duyusal Ni̇teli̇kleri̇

“…Tarhana zenginleştirilmeye açık bir gıdadır (Bilgiçli ve Ibanoglu, 2007). Kuru formuyla cips şeklinde veya sulandırılmış kuru tozun kaynatılmasıyla çorba şeklinde tüketilmektedir (Tamer vd., 2007;Kumral, 2015).…”

Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana

“…Previous studies on tarhana have predominantly been performed with dough containing yeast starter where the fermentation is only continued for 3-7 days. In one such study, Kumral (2015) observed that the gliadin bands obtained with 3-day fermented dough was visibly lighter than that of unfermented dough samples. It can be noted that the gluten content of BT and SS formulations both were reduced by 7% even by the 5 th day of fermentation.…”

Effect of Substitution of Wheat Flour With Oat and Barley Meal on the Functional, Rheological and Sensory Properties of Tarhana

“…Traditional tarhana can be modified and formulated with different ingredients to improve its properties. It was prepared with lentil and chickpea (Türker and Elgün, 1995) Kumral, 2015). This study aimed to determine the functional, rheological and sensorial properties of tarhana prepared with different substitution ratios of whole cereal grains' (wheat, oat flakes and barley) meal.…”