Abstract
Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period. Moreover, kefir affected the scores of sensory properties of tarhana soups. Tarhana soups prepared with kefir gave the highest scores for mouth feel, odour and consistency attributes. Tarhana soup prepared with 50% yoghurt and kefir showed the lowest viscosity probably due to synergistic effect on starch hydrolysis by bacterial population from both ingredients. These results suggest that replacement of yogurt with kefir in the formulation of Tarhana may enhance some properties of the soup.
Highlights
Traditional Turkish fermented cereal product called tarhana is mainly prepared by lactic acid and alcoholic fermentation of yoghurt, wheat flour, yeast, and a variety of vegetables and some spices mixture for 1-7 days
This effect was observed more for sample B which can be possibly explained by the synergistic action of different bacteria population from yoghurt and kefir
Yoghurt is undoubtedly best known fermented milk product, consumed in the world and used in traditional tarhana production due to having lactic acid bacteria (LAB). Kefir represents another important fermented milk product offering a good alternative in tarhana fermentation
Summary
Traditional Turkish fermented cereal product called tarhana is mainly prepared by lactic acid and alcoholic fermentation of yoghurt, wheat flour, yeast, and a variety of vegetables and some spices mixture for 1-7 days. This fermented dough is called wet tarhana. The final product can be included in fermented foods known by acidic taste and yeast aroma (Ibanoglu et al, 1999a; Sengun et al, 2009). The dough mixture is dried and ground to a particle size of
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