Tarhana Dough Research Articles

Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters.

This study aimed to produce dried tarhana using a refractance window drying (RWD) system. The drying process was also carried out under vacuum; the current study is the first in the literature. Using different heating mediums, the maximum temperature can be adjusted to a level above that used in RWD studies. Considering results, process time savings in RWD were over 85% and 75% compared to control groups (oven and hot air dryer), respectively. Tarhana samples dried in RWD were also faster (50%) under vacuum conditions than atmospheric ones. The highest preservation of total phenolic content (TPC) and total antioxidant activity (TAA) was for samples dried by RWD at 110°C under atmospheric conditions. Techno-physical properties were better than the control group. The rheological behavior of tarhana soups was similar to pseudoplastic flow behavior and well defined by the Power law and Herschel-Bulkey models. In conclusion, RWD can be a promising technique for tarhana production.

β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods

In this study, tarhana doughs were dried with convective air drying at 30, 40 and 50 oC temperatures and 0.5, 1.25 and 2 m/s air velocities, and with traditional drying (sun-drying method). By this way effects of drying air temperature and velocity on degradation kinetics of β-carotene and lycopene during air drying of tarhana samples were investigated and the results compared with traditional drying method. The degradation reaction of β-carotene and lycopene was found to be following the first-order kinetic model. The reaction rate constant values of the β-carotene degradation were determined in the range of 0.0003-0.0025 min-1, and the activation energy values were determined in the range of 6.15-49.05 kJ/mol. The reaction rate constant values of the lycopene degradation were determined in the range of 0.0001-0.0007 min-1, and the activation energy values were determined in the range of 20.5-34.3 kJ/mol. β-carotene and lycopene content of tarhana samples decreased with the increase in drying temperature, and the rate of degradation reactions of these components increased with the increase in temperature and air velocity. As a result, it was determined that β-carotene and lycopene were better preserved at 1.25 m/s air velocity at 30 oC.

Determination of Organic Acid Kinetics in Tarhana Dough During Fermentation and Drying

Bu çalışmanın amacı fermantasyon ve kurutma boyunca tarhana hamurunda meydana gelen organik asit profilinin belirlemektir. Tarhana fermantasyonun 0., 3., 5., 7., 9., 11., 13 ve 15. günlerde ve kurutmanın meydana geldiği 16., 17., 19. ve 21. günlerde örnekler alınarak yüksek basınçlı sıvı kromatografisinde (HPLC) okzalik asit, tartarik asit, formik asit, malonik asit, laktik asit, asetik asit, sitrik asit, süksinik asit ve propiyonik asit içerikleri araştırılmıştır. Çalışmamızdaki tarhana hamurunda okzalik asit, formik asit ve malonik asit belirlenmemiştir. Hem fermantasyon hem kurutma işlemi sırasında en yüksek düzeyde bulunan organik asitlerin laktik asit, asetik asit ve propiyonik asit olduğu görülmüştür. Ayrıca Pearson Korelasyon testi sonuçlarına göre süksinik asidin diğer organik asitler ile tartarik asit ve propiyonik asit arasında bir korelasyon gözlemlenmemiştir. En yüksek korelasyon laktik asit ve asetik asit arasında bulunmuştur (r=0.911, p

Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

In this study, to supply to the trend toward natural and functional foods that do not include synthetic products, the wheat germ which exists as waste in nature was added to tarhana formulation in order to increase the nutritional content of tarhana. Wheat germ supplemented tarhana samples met the recommended dietary allowances of iron. A total of 63 compounds were detected and quantitated in all samples. Terpenes and terpenoids were observed as the dominant compound group. The addition of wheat germ to tarhana dough resulted in an increase in the number of volatile compounds. The most abundant odor-active compounds were acetic acid and 2-acetylpyyrole.The mineral (Mg, K, Zn, Mn), fatty acid (undecaenoic, linoleic, gondoic acid, and α-linolenic), oil, acid (propanoic and hexanoic), alcohol (linalool, benzyl, phenylethyl), aldehyde ((E)-2-heptenal, nonanal, 5-methyl-2-phenyl-2-hexenal), ketone (3-Octen-2-one), terpene (junipene, citronellol, trans-Carveol) contents of tarhana samples can be increased by addition of the wheat germ. Practical applications The wheat germ which exists as waste in nature and contains a high amount of essential amino acids, proteins, fatty acids, minerals, dietary fiber, vitamins, etc. Wheat germ can be added to cereal-based food formulation such as tarhana in order to supply to the trend toward natural and functional foods that do not include synthetic products. Tarhana (basically made from yogurt, wheat flour, herbs, tomato, pepper, onion, etc.) which is a traditional fermented dry Turkish soup is rich in vitamins, minerals, and proteins. Wheat germ based-fermented products such as Tarhana may be considered promising new functional foods due to its probiotic effects in order to expand the market due to the increasing trend toward functional foods.

The microbiology of Greek/Cyprus Trahanas and of Turkish Tarhana: a review of some literature data

Greek and Cyprus Trahanas are the most popular fermented milk-cereal products of Greece and Cyprus, and are produced during summer from fresh ewes’, goats’ milk or a mixture of them. Broken wheat is then added to the fermented milk and heated to cook the mixture and then a thick paste is left to cool and cut into small pieces and left to dry (sun or oven drying). In Greek trahanas, fermentation of the lactic acid bacteria Streptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus and Lactobacillus acidophilus plays the major acid- and aroma -producing roles. A great biodiversity of microorganisms was observed during Cyprus trahanas fermentation. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and yeast species contribute greatly to its fermentation. Turkish Tarhana is the dry form of yoghurt-cereal mixture that is produced by mixing cereal flour, yoghurt, baker’s yeast (Saccharomyces cerevisiae) and cooked vegetables, salt and spices followed by fermentation for one to seven days. The fermented slurry is then air-dried and used in soup making. LAB species found in Tarhana fermentation vary depending on the raw materials, fermentation time and techniques used for its production and play an important role in lactic acid and aromatic compounds formation. Lactococcuslactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Yeasts were mainly represented by S. cerevisiae.

The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following backslopping at pH 4.00 independently on the temperature applied. When backslopping was carried out at pH 3.70 and 25 °C, tarhana microbiota stabilized and became steady after several cycles. The LAB species found in all dough samples after the final backslopping were Lactobacillus plantarum, Lactobacillus alimentarius and Lactobacillus brevis which were able to carry out the fermentation in all conditions tested. In order to obtain a stable presence of LAB populations at industrial level for tarhana production, this work showed that backslopping is recommended at pH 3.70 and 25 °C with any inoculation ratios.

Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation.

Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour, yogurt, and various vegetables that might create a microbiological toxicological risk, especially for Bacillus cereus and Staphylococcus aureus. In this study, characterization of the metabolites responsible for antibacterial activity of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 strains obtained from tarhana was performed, and antibacterial effects were detected against B. cereus ATCC 11778 and S. aureus ATCC 29213 during the fermentation. A total of 12,800 AU/mL antibacterial activity was observed for the supernatants of the PFC69 and PFC77 strains that were found to be stable at high temperature and in low pH conditions and sensitive to proteases, suggesting the antimicrobial metabolite is a bacteriocin. These bacteriocins were further purified and their molecular sizes were determined as 4.5 and 3.5 kDa, respectively. Importantly, inoculation of PFC69 and PFC77 to tarhana dough significantly decreased B. cereus ATCC 11778 and S. aureus ATCC 29213 amounts from the fifth day of fermentation compared to the control dough samples. P. acidilactici PFC69 and L. lactis PFC77 strains were concluded as bioprotective cultures for tarhana and these strains were offered for other cereal-based fermentations.

Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana

PurposeCeliac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.Design/methodology/approachHydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.FindingsThe pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.Originality/valueThis study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

Microbiological and Chemical Changes during Fermentation of Uşak Tarhana Dough Prepared with Enriched Formulation for Infant Feeding

Tarhana, Anadolu insanının yüzyıllar boyunca
 hazırlayıp, tükettiği fermente gıdalardan biridir. Uşak tarhanası ise aromatik
 özellikleri nedeniyle tüketiciler tarafından tercih edilmektedir. Besleyici
 değeri ve kolay sindirilebilirliği nedeniyle tarhana bebek beslenmesinde de
 önemli bir gıda olmuştur. Bu çalışmada Uşak tarhanasının formülasyonunda bebek
 beslenmesi için yapılan zenginleştirmenin, mikrobiyolojik ve kimyasal
 özelliklerine etkisi araştırılmıştır. Çalışma kapsamında Uşak tarhanası
 formülasyonuna mercimek, havuç ve nohut katkılanarak bebek beslenmesi için zenginleştirilmiş tarhana üretilmiş,
 geleneksel Uşak tarhanası formulasyonuyla üretilen kontrol tarhana örneğiyle kıyaslanmıştır.
 Bebek beslenmesi için zenginleştirilmiş tarhana hamurlarında başlangıçta fermantasyon
 hızı yavaşlamasına rağmen mikrobiyal sayı ve kimyasal değişimler bakımından
 kontrol grubundan bir fark tespit edilememiştir. Ancak fermantasyonun ilerleyen
 aşamalarında bebek beslenmesi için zenginleştirilmiş tarhana hamurunda daha
 fazla laktik asit bakterisi (LAB) çeşitliliği tespit edilmiştir. Kontrol
 tarhana hamurlarından farklı olarak bebek beslenmesi için zenginleştirilmiş tarhana
 hamurlarında Lactobacillus alimentarius’un
 varlığı saptanmıştır. Sonuç olarak, Uşak tarhanası bebek beslenmesi için
 zenginleştirilebilir niteliktedir.

The effect of fermentation time on the volatile aromatic profile of tarhana dough.

Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis. In all dough samples, the lactic, succinic and acetic acids were the most produced organic acids while the amounts of ketones decreased, and the alcohols, in particular the esters, increased within fermentation. Particularly, ethyl-lactate and ethyl-acetate increased significantly as well as ethyl-caprylate, ethyl-capronate and ethyl-hexanote responsible for fruity and flower flavour were also accumulated. Tarhana doughs were clustered in two main groups after five days of fermentation with principal component analysis and these clusters remained stable until the end of fermentation. As a conclusion, fermentation time determines the desirable tarhana by ensuring the formation of aromatic volatiles particularly esters. It is necessary to ferment tarhana for at least five days in order to obtain typical aromatic properties.

The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

The aim of this study was to select starter cultures by showing correlation between the volatiles and the starter cultures used during fermentation with the goal of producing a standard and desirable tarhana. This traditional fermented cereal product is produced with fermentation of a dough prepared by mixing wheat flour, yoghurt, some vegetables and spices. To understand the relationship between aroma development and certain starter cultures through both statistical and sensorial approaches, 11 tarhana dough samples were prepared using three lactic acid bacteria (Lactobacillus farciminis PFC83, Lactobacillus casei PFC90, Lactobacillus alimentarius PFC91) or two yeast (Pichia kudriavzevii PFC12, Candida humilis PFC138) strains, as mono- or co-culture. Ester and alcohol volatiles accumulated during fermentation in the tarhana dough samples with starter, triggered by the use of starter cultures. Additionally, it was noted that lactic, succinic and acetic acids were the most prevalent organic acids to be produced in the dough samples during fermentation, and a partial least squares regression analysis showed that L. alimentarius PFC91 and P. kudriavzevii PFC126 were correlated with the accumulation of esters and these organic acids. Moreover, a sensory analysis showed that tarhana dough samples prepared using the L. alimentarius PFC91 and P. kudriavzevii PFC126 strains obtained the most acceptable scores. In conclusion, this study showed a strong correlation between aroma development in tarhana and starter usage in which L. alimentarius PFC91 is co-cultured with P. kudriavzevii PFC126, contributing to the accumulation of the volatile aromatic compounds and organic acids that are responsible for desirable aromatic tarhana.

A functional food: a traditional Tarhana fermentation

White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 CFU/g, in the content of Tarhana dough. It was observed that Lactococcus lactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Kluyveromyces marxianus, Yarrowia lipolytica, Pichia membranaefaciens, Pichia mexicana, Pichia angusta, Debaryomyces hansenii, Candida sorboxylosa, Candida fluviatilis, Saccharomyces cerevisiae were identified during the Tarhana fermentation.

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale.

In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from Anatolia, was determined and compared. The isolates collected from Tarhana dough were differentiated according to their (GTG)5 profiles and then identified using 16S rDNA and pheS gene sequences. The variation of lactic acid bacteria during fermentation was also screened using PCR-DGGE. Commercially prepared Tarhana dough was fermented with higher Lactobacillus spp. diversity than homemade Tarhana dough. Lactobacillus casei, L. alimentarius, L. fabifermentas, and L. paralimentarius were identified differently from the fermentation of commercially prepared Tarhana dough. PCR-DGGE analysis revealed that L. plantarum was the main strain for homemade Tarhana, whereas L. brevis and L. alimentarius were observed in commercially prepared Tarhana dough fermentation. In conclusion, L. plantarum, L. brevis and L. alimentarius can be useful as a potential starter culture for the industrial production of Tarhana.

Use of Carob Flour in the Production of Tarhana

In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%.

Convective Drying Behavior of Tarhana Dough

In this study, convective air drying was applied to tarhana dough using an electric pilot oven. A three-stage drying process was recommended as a means of shortening the overall drying period. This consisted of the drying of one-side of a thin layer of tarhana dough, a subsequent drying of the reverse-side thin layer of tarhana dough, followed by that of flake drying, which is obtained after the flaking of the semi-dried thin layers. The moisture transfer behavior of the thin layers of tarhana dough and flakes was determined by observing the moisture content and drying rate (kg moisture/m2/s) profiles at air temperatures of 60, 80 and 100C, until the equilibrium of the final moisture content. The moisture diffusivities for each stage were predicted by the analytical solution of Fick's second law of diffusion. At each drying temperature, considerably higher effective diffusivity values were obtained for flake drying (16.3–36.4 × 10−8 m2/s) as compared with thin layer dough drying (0.7–2.6 × 10−8 m2/s; p < 0.05). The convective drying of tarhana in three stages was then simulated by an implicit finite difference numerical solution using the predicted effective moisture diffusivity values as input. A suitable agreement between the numerical and experimental moisture profiles was achieved. The volatile compounds of tarhana powders and their concentrations were determined by headspace solid-phase micro-extraction. A sharp reduction in the concentration of specific volatile compounds with applied air temperatures, which are equal to and higher than 80C, was observed. Practical Applications Tarhana is a traditional Turkish fermented food and generally consumed as a dry soup mix. Tarhana soup is one of the selected traditional recipes from Turkey, a partner country for inclusion in the work package on “Traditional Foods” of a EuroFIR pilot study, funded under the EU 6th Framework Food Quality and Safety Programme. The drying of tarhana dough is one of the critical steps. In the traditional sun drying method for tarhana dough, a large amount of manual labor is required for homogenous drying. This study recommends mechanical stage-by-stage convective oven drying, which can be applied industrially instead of either sun drying or a continual static process. Also presented is the simulation of convective drying of tarhana dough by the implicit finite difference numerical solution, which is a numerical tool to predict the time-moisture content of the tarhana dough during an industrial convective drying.

Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours.

BackgroundTarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker’s yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana is dried or frozen for long term storage. In this study, to improve the nutritional benefits of tarhana, whole wheat and chickpea flours were used as the sole source of flour. The changes in the phytic acid content, proteins and fermentation products were investigated in addition to some microbiological and chemical characteristics.ResultsThe effect of flour type on the phytic acid content was significant. No differences were observed in the glutenin band patterns of the wheat and whole wheat flours and their tarhana samples. Conversely, for the gliadin fractions, the bands of the wheat and whole wheat flours were more intense than their tarhana samples. The changes in the glutelin and prolamin fractions of the chickpea flour and the resultant tarhana dough were similar to the glutenin and gliadin fractions of wheat and whole wheat flours and their tarhana samples. In all samples, the yeasts displayed an undulant growth pattern and the effect of flour type and fermentation time on yeast growth was significant (P < 0.01). The effect of flour type (P < 0.01) and fermentation time (P < 0.05) on mesophilic LAB was significant. Similar behaviours were observed with the mesophilic LAB in all samples and their numbers remained closed to their initial numbers. The growth of thermophilic LAB was not influenced by the flour type, but the effect of fermentation time was significant (P < 0.01).ConclusionsThe whole wheat and chickpea tarhana are found to be good alternatives to classical tarhana with their higher nutritional benefits but further investigations are needed for the assessment of their sensory properties.

Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Tarhana is a traditional cereal-based fermented food produced with a mixture of yoghurt and flour. The main microbiota in the fermentation of tarhana is yeast, together with lactic acid bacteria. In this study, the yeast microbiota of home-made tarhana (HMT) and plant-type tarhana (PTT) dough samples was evaluated and compared during fermentation. Culture-dependent LSU and ITS-5.8S rDNA sequence analysis of yeast isolates collected during the tarhana dough fermentation clarified 45 selected isolates representing different clusters. These yeast isolates displayed high homologywith species Pichia kudriavzevii (11), Candida glabrata (11), Candida humilis (10), Saccharomyces cerevisiae (7), Kluyveromyces marxianus (4), Kazachstania servazzi (1), and Kazachstania unispora (1). Additionally, both culture-dependent and PCR-Denaturated Gradient Gel Electrophoresis (PCR-DGGE) analyses showed that S. cerevisiae, P. kudriavzevii and K. marxianus were abundant in the fermentation of HMT dough samples whereas P. kudriavzevii, C. humilis, and C. glabrata dominated the PTT dough samples. It was concluded that tarhana fermentation was accomplished with the presence of a wide variety of yeast species that mainly included P. kudriavzevii in both HMT and PTT dough samples.

Influence of resistant starches on chemical and functional properties of tarhana.

Two different commercial resistant starches (RSa and RSb) were used in tarhana formulation on the basis of its replacement with wheat flour at 15, 30 and 45%levels. Color values, some chemical, functional and sensory properties of tarhana were determined. Tarhana containing 30-45% RSa gave lower darkness and yellowness compared to other samples. Increasing levels of RSa/RSb in tarhana formulation decreased protein and Fe, K, Mg, P and Zn content of the final products. Development in acidity was negatively affected above 30% RS addition level. Although long fermentation period of tarhana dough, RS content of the tarhana samples changed between 5.4 and 26.2%. Control tarhana was found to have 0.9% RS content. Cooked viscosity decreased in tarhana soup with RS addition from 1,454cP (control) to 166cP. RSb showed more remarkable effect on cooked viscosity than RSa. High levels of RSa improved foaming capacity, foam stability, water and oil absorption capacity of the tarhana samples. RSa successfully incorporated into tarhana formulation up to 30% level with minimum adverse effect on chemical and sensory properties.

Dietary Fiber and beta-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food

Tarhana is a traditional Turkish fermented cereal based food, made from wheat flour, bakers’ yeast, yogurt and different vegetables. After fermentation, the tarhana dough is dried and milled. Tarhana powder is most often used in the form of soup. In this study, oat flour (OF) and steel cut oat (SCO) were used to replace wheat flour in the tarhana formulation (control) at the levels of 10, 20, 30 and 40% (w/w). Tarhana with 40% SCO had the highest insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and total dietary fiber (TDF) values, followed by tarhana with 30 and 20% SCO. Control had the lowest beta-glucan content (0.13%) while tarhana with 40% SCO had the highest value (1.50%). As the levels of OF and SCO increased in formulations, beta-glucan contents increased. Results showed that OF and SCO additions improved the nutritional quality of tarhana by causing significant increases in dietary fiber and beta-glucan contents. All of the soups with oat products and control were comparable in terms of the sensory properties. Overall, acceptances of soups were found the best at the sample with 10% OF. It can be concluded that usage of OF and SCO in tarhana did not give negative results in terms of acceptability.

Improvement of Pan Bread and Croissant Quality by Using Barley Tarhana Dough

Improvement of Pan Bread and Croissant Quality by Using Barley Tarhana Dough