Hops ( Humulus lupulus L.): A novel ingredient in tarhana

Abstract

Tarhana, a traditional food in Turkish cuisine, is produced using lactic acid fermentation. In this study, hops (Humulus lupulus L.) was added to tarhana samples during the process phase, and physicochemical, sensory, and antimicrobial analysis results were compared with the control samples. The means of pH, titration acidity, dry matter amount, ash amount, protein amount, fat amount, and starch amount ratios were determined. The samples' N, P, K, Mg, Ca, and Fe contents were high. The raw materials used in the samples did not affect the color values significantly. The most liked sample in terms of sensory experiences was the Sample-W4 with the highest rate of wet hops. Antimicrobial activity tests showed that most of the samples had a significant effect against gram positive/negative bacteria and yeast strain. Comparison of the analysis parameters with the independent samples t-test analysis suggested a difference between all the results obtained (p < .05). Novelty impact statement This study introduces a novel tarhana fermentation technique that utilizes hops (Humulus lupulus L). Our results showed that hops made the end product of tarhana better in terms of sensory experiences such as taste and aroma. Experiments denote that our novel tarhana fermentation technique is applicable in industry.