Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Tangüler, Hasan

doi:10.24925/turjaf.v2i3.144-149.111

Cited by 19 publications

(28 citation statements)

References 28 publications

(53 reference statements)

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“…This yeast and lactic acid fermentation creates a highly viscous and low-alcoholic liquid with a pale yellow color and sweet/ sour taste (Tanguler, 2014). This yeast and lactic acid fermentation creates a highly viscous and low-alcoholic liquid with a pale yellow color and sweet/ sour taste (Tanguler, 2014).…”

Section: Fermented Products As Nutraceuticalsmentioning

confidence: 99%

Nutraceuticals

Dikmen¹,

Filazı²

2016

Nutraceuticals

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Section: Fermented Products As Nutraceuticalsmentioning

confidence: 99%

Nutraceuticals

Dikmen¹,

Filazı²

2016

Nutraceuticals

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“…The Turks have taught boza to the people of that region in other geographic regions where they emigrated from Central Asia and helped to expand the geographical area of this product. Boza, a traditional fermented Turkish drink, has spread all the way to the Balkans, the Crimea, the Caucasus, Central Asia and Egypt (Tangüler, 2014). Although the first producers of boza are Turks, it has been ignored in the country for long years and remained as a food sold and consumed in winter between the streets only.…”

Section: Introductionmentioning

confidence: 99%

The Special Fermented Turkish Drink: Boza

Bayat¹,

Yıldız²

2019

jotags

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Fermented foods are a significant part of the ready to eat products all over the world in recent years. A traditional cereal based fermented drink called as Boza is made from various raw materials including millet, maize, rice, and wheat and several techniques in different countries. The quality parameters of boza can change according to the type of raw materials and fermentation techniques used in production. This very special drink has a characteristic sweet-sour taste, light yellow colour and acidic-alcoholic odor. It has an important place because of its taste, flavour and nutritive value. Boza is made and consumed in Turkey especially in winter season because of its high energy content and nutritional value. It becomes available in the first days of autumn and continues until the early cold days of spring. Turkish people are familiar with the shouting of the boza sellers which starts their rounds in the streets following the evening prayers during cold and snowy winter days. The purpose of this study is to give a small review about the product characteristics, history, production (both home-made and commercial) and service, storage and health benefits of Boza.

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“…and in Turkey (boza, tarhana, kumru, chickpea bread, and etc.). Most of these products are manufactured in homes, villages, and/or small-scale industries by using either wheat, maize, barley, oat, millet, rice, or their flours (Tanguler et al 2014).…”

Section: Introductionmentioning

confidence: 99%

MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours

et al. 2019

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Purpose This study is to determine the dynamics in the microflora of cornelian cherry tarhana (CCT), a traditional food of Turkey, by MALDI-TOF/TOF MS. Methods Non-fermented and fermented CCT productions were performed by using flours of bread wheat, wholegrain hull-less barley, buckwheat, and clear flour. Identification of the isolates obtained from raw materials and various production steps of the CCT was performed by MALDI-TOF/TOF MS. Dendograms were prepared by cluster analysis and the distances between the strains isolated during production stages and from cornelian cherry puree were determined. Results Totally, 231 isolates were obtained and 45.5% of them were identified at species level, 30.3% at genus level while 24.2% of the isolates could not be identified. It was found that microflora of cornelian cherry tarhana is mainly composed of yeasts. Thirty-two percent of the identified yeast isolates were Hanseniaspora uvarum and the others were Saccharomyces cerevisiae (19.6%), Torulaspora delbrueckii (18.6%), Candida krusei (11.3%), Candida lusitaniae (9.3%), Metschnikowia pulcherrima (3.1%), Wickerhamomyces anomalus (2.1%), Candida kefyr (2.1%), Cyberlindnera fabianii (1%), and Candida parapsilosis (1%). Only two lactic acid bacteria could be isolated, which were Lactobacillus reuteri and Enterococcus spp., originating from buckwheat flour and clear flour, respectively. Dendograms revealed that some of the yeast strains isolated during production were originating from cornelian cherry. Conclusions Microflora of CCT was investigated for the first time. This is one of the few studies using MALDI-TOF/TOF MS for identification of food originated yeasts. Novel species-identified, endogenic yeasts which could have potential technological characteristics were introduced.

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Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Cited by 19 publications

References 28 publications

Nutraceuticals

Nutraceuticals

The Special Fermented Turkish Drink: Boza

MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours

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