The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food

Çelik, İ̇lyas; Işık, Fatma; Şimşek, Ömer; Gürsoy, Oğuz

doi:10.17221/3390-cjfs

Cited by 27 publications

(24 citation statements)

References 12 publications

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“…Functional properties are essential for consumer acceptability and process design. Fermentation, drying and different tarhana ingredients affect the functional properties of tarhana (Çelik, Is¸ık, S¸ims¸ek & Gü rsoy, 2005;Hayta et al, 2002). Functional properties of tarhana samples are summarized in Table 4.…”

Section: Functional Properties and Viscosity Of Tarhanamentioning

confidence: 99%

Effect of buckwheat flour on chemical and functional properties of tarhana

Bilgiçli

2009

LWT - Food Science and Technology

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Section: Functional Properties and Viscosity Of Tarhanamentioning

confidence: 99%

Effect of buckwheat flour on chemical and functional properties of tarhana

Bilgiçli

2009

LWT - Food Science and Technology

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“…[25,26] These results are in agreement with the findings of several researchers. [17,18,27] Lactic acid bacteria (LAB) in yogurt, wheat flour, and bakers' yeasts, as well as nitrogen substances found in baker's yeast, are responsible for the …”

Section: Effect Of Baker's Yeastmentioning

confidence: 99%

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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“…; Çelik et al . ). After fermentation, the mixture is dried and ground to a particle size of <1 mm (Ibanoğlu and Maskan ).…”

Section: Introductionmentioning

confidence: 97%

“…It is a good source of proteins, vitamins and minerals, and therefore, it is used largely for feeding children and elderly people (Ibanoglu and Ibanoglu ; Çelik et al . ). The products similar to Turkish tarhana are known as trahana in Greece, kishk in Egypt, Syria and Jordan, kushuk in Iraq, and tahonya/talkuna in Hungary and Finland (Ibanoglu et al .…”

Section: Introductionmentioning

confidence: 97%

Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials

Işık

Yapar

2012

Journal of Food Processing and Preservation

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Tomato and paprika seed oils contain high percentages of unsaturated fatty acids (UFAs). In this study, tomato and paprika pomaces and seeds were used as a natural source of essential fatty acids in tarhanas, a traditional fermented wheat flour–yogurt mixture food product. Wheat flour of tarhana was partially (15, 25 and 35%) substituted with tomato and paprika seeds and pomaces. Oil content and fatty acid composition of seeds, pomaces and tarhana samples and sensory properties of tarhana soups were determined. All tarhana samples prepared with waste materials had significantly (P < 0.05) higher total UFA and lower total saturated fatty acid contents than the control. Tarhana soups with tomato seed, paprika seed and paprika pomace substituting 15% of flour and the control sample were equally liked in sensory evaluation. In conclusion, tomato and paprika waste materials are natural sources of essential fatty acids and can be successfully used in tarhana production. Practical Applications The tomato and paprika seeds and peel residues contain bioactive compounds, such as dietary fiber, essential fatty acids, minerals, phenolic compounds and carotenoids. Only a small portion of these by‐products is utilized directly for human consumption, and tarhana could be a good carrier for the health beneficial constituents of these by‐products. In this study, tomato and paprika seeds and pomaces were used as good sources of essential fatty acids in tarhana production. Results of sensory analysis indicated that these wastes may be effectively incorporated into tarhana up to the substitution level of 15%. However, the amount of vegetable oil added into tarhana soups should be reduced because these waste materials are high in oil content. Final tarhana soups contain health beneficial constituents like essential fatty acids, and the use of waste materials in food production could be a solution for disposal problems and environmental pollution.

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The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food

Cited by 27 publications

References 12 publications

Effect of buckwheat flour on chemical and functional properties of tarhana

Effect of buckwheat flour on chemical and functional properties of tarhana

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

Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials

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