The effect of different parameters on the 'Tarhana' food properties: a review of some literature data

Georgala, Aikaterini

doi:10.15761/cnm.1000102

Cited by 3 publications

(6 citation statements)

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“…Apart from these varieties, several types of tarhana are also produced in Anatolia. Because of the lack of a standard production method, tarhana formulation and preparation method can vary from region to region (Coşkun, 2014;Georgala, 2018). Tarhana varieties in Turkey are wheat tarhana in Aegean Region, göce tarhana in Ankara, Muğla, Maraş, and Aydın, circular tarhana in Isparta, kızılcık tarhana in Bolu, Kastamonu, and Bursa, Thrace tarhana in Edirne, Tekirdağ, and Kırklareli, white tarhana in Kütahya, Gediz tarhana in Gediz, tarhana with minced wheat in Thrace Region, Beyşehir tarhana in Konya, göçmen tarhana in Marmara Region, wet tarhana in Kastamonu, Eskişehir, and Bursa, tarhana with turnip in Maraş, milk tarhana in Çanakkale, meat tarhana in Karaman, grape tarhana in Tokat, sweet tarhana in Malatya, dough tarhana in Gölhisar, tarhana with beet in Kastamonu and Maraş tarhana in Maraş (Badem, 2020).…”

Section: Tarhanamentioning

confidence: 99%

“…Lactic acid fermentation is used in tarhana production; bread yeast is also used in Central Anatolia. The benefits of using yeast in tarhana production include a shorter fermentation period and a different taste and odor due to the release of amino acids (Georgala, 2018). Because of the metabolic activities of LAB, organic acids, such as propionic acid, succinic acid, citric acid, formic acid, lactic acid, and acetic acid are formed during the fermentation process in tarhana production.…”

Section: Tarhanamentioning

confidence: 99%

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Traditional fermented foods in Anatolia

Şanlibaba¹,

Tezel²

2023

Acta Sci Pol Technol Aliment

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Fermentation is an ancient and economical method to preserve foods. In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally been produced by the action of microorganisms from several raw materials. Some of these products, such as pickle, yogurt, cheese, ayran, and sucuk, have been highly standardized and industrialized. This study aimed to describe the most common traditional fermented foods in Anatolia, their production techniques, and their health benefits for humans.

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Section: Tarhanamentioning

confidence: 99%

Section: Tarhanamentioning

confidence: 99%

Traditional fermented foods in Anatolia

Şanlibaba¹,

Tezel²

2023

Acta Sci Pol Technol Aliment

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“…Tarhana kurutulduktan sonra uzun süre muhafaza edilebilmesi ve kolay hazırlanabilir olması açısından da değerli ve beğenilen bir üründür (Değirmencioğlu ve ark., 2005;Şengün ve Karapınar, 2012). Tarhana serbest aminoasitler, organik asitler, vitaminler ve mineraller bakımından zengindir (Dağlıoğlu, 2000;Georgala, 2018;Gök, 2021). Geleneksel ürünlerin "alışkanlık olması" nedeniyle önemi bazen gözardı edilse de tarhananın, besleyici değeri, probiyotik ve prebiyotik özellikleriyle ön plana çıktığı son yıllarda ilgili araştırmaların hızla arttığından anlaşılmaktadır.…”

Section: Introductionunclassified

Fonksiyonel Özellikleri Geliştirilmiş Tarhana Üzerine Farklı Kurutma Yöntemlerinin Etkilerinin Belirlenmesi

Işık

Bilgin

Gökırmaklı

et al. 2023

Turkish JAF Sci.Tech.

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Tarhana çorbası, yüksek besin değeri ile Türkiye’de tüketimi yaygın geleneksel bir gıdadır. Tarhana genellikle buğday unu, yoğurt ve domates, yeşil biber, soğan gibi sebzeler kullanılarak hazırlanır; ısıl işlem, fermantasyon ve kurutma başlıca uygulamalardır. Karabuğday, çölyak hastalarının tüketimi için önemli bir bileşendir. Su kefiri, probiyotik ürün tüketimi ve vegan bireyler için önemli potansiyele sahiptir. Bu çalışmanın amacı, fonksiyonel özellikleri geliştirilmiş tarhana üretimidir. Bunun için tarhana üretiminde balkabağı, karabuğday unu kullanılarak ve yoğurt yerine su kefiri fermantasyonu ile biyoaktif bileşenler artırılmıştır. Tarhanalar konvansiyonel yöntemle ve dondurularak kurutularak bileşen özellikleri belirlenmiştir. Tarhana hamuru fermantasyon sonrasında 30°C'de 48 saat konvansiyonel yöntemle (KKT) ve -55°C'de 24 saat dondurularak kurutulmuştur (DKT). Daha sonra tarhana örnekleri 100 µm düşük yoğunluklu polietilen torbalarda paketlenerek 4°C'de muhafaza edilmiştir. Raf ömrü süresince mikrobiyolojik analizler (Lactobacillus spp., Lactococcus spp. ve maya), kimyasal analizler (pH, % kurumadde, % kül), toplam fenolik madde, toplam antioksidan aktivite (DPPH ve TEAC), renk analizi ve tarhanalarda duyusal değerlendirme yapılmıştır. KKT örneklerinin mikrobiyal bileşimi 6,80 log kob/g Laktobasil, 6,40 log kob/g Laktokok ve 5,30 log kob/g maya’dır. DKT örnekleri 7,10 log kob/g Laktobasil; 7,0 kob/g Laktokok ve 5,20 log kob/g maya içermektedir. Su kefiri mikrobiyotası tarhana hamurunda gelişme göstermiştir. KKT ve DKT örneklerinde toplam fenolik madde sırasıyla 59,10 ve 55,52 mg/L GAE tespit edilmiştir. KKT ve DKT örneklerinin TEAC değerleri sırasıyla 38,2 ve 36,9 mM; DPPH değerleri sırasıyla 3,90 ve 12,30 mM’dır. Balkabağı, tarhana örneklerinin toplam antioksidan kapasitesini artırmıştır. Dondurularak kurutulan tarhanalarda duyusal beğeni daha yüksektir.

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“…It is usually consumed as a soup and being highly nutritious, easy to prepare and storable for long-term, Tarhana is getting increasing popularity. It is a good source of different proteins, organic acids, minerals, free amino acids and vitamins (Georgala, 2018;Özdemir et al, 2018). Similar products are also consumed in different countries, including Thanu in Hungary, Trahanas in Greece, Talkuna in Finland and Kishk or Kushuk in Middle East (Georgala, 2013;Georgala, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…It is a good source of different proteins, organic acids, minerals, free amino acids and vitamins (Georgala, 2018;Özdemir et al, 2018). Similar products are also consumed in different countries, including Thanu in Hungary, Trahanas in Greece, Talkuna in Finland and Kishk or Kushuk in Middle East (Georgala, 2013;Georgala, 2018). It is considered as yoghurt-cereal mixture, which is cherished by many people in different regions due to its flavour, thickness, creaminess and easy digestibility (Özdemir et al, 2018;O'Callaghan et al, 2019).…”

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 effect of different parameters on the 'Tarhana' food properties: a review of some literature data

Cited by 3 publications

References 0 publications

Traditional fermented foods in Anatolia

Traditional fermented foods in Anatolia

Fonksiyonel Özellikleri Geliştirilmiş Tarhana Üzerine Farklı Kurutma Yöntemlerinin Etkilerinin Belirlenmesi

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

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