Effect of ancient wheat flours and fermentation types on tarhana properties

Abstract

Tarhana is a fermented cereal-based product with a sour and acidic taste and yeast flavor. The aim of this study is to improve the nutritional value and functional properties of tarhana with the utilization of different ancient wheat flour. For this purpose, two different ancient wheat flours; einkorn flour (EKF) and emmer flour (EMF) were used in tarhana formulation replaced with wheat flour at 0, 50 and 100% ratios, and the fermentation process was carried out with and without bakers' yeast. Some physical, chemical, textural and functional properties of tarhana were investigated. The increased ratio of ancient wheat flour significantly improved the overall measured chemical properties of the samples. Higher ash, protein, fat and DPPH values were determined in tarhana prepared with EMF compared to EKF containing samples. Bakers' yeast usage significantly (p<0.05) affected the fat, phytic acid, total, phenolic content, antioxidant activity and the color value (L*, a* and b*) of tarhana samples. EKF supplemented samples had higher span values, as well as lower D[3;2] and D50 than those containing EMF. Ancient wheat flour and bakers’ yeast usage decreased consistency of the tarhana soups.