Tarhana Soup Research Articles

Use of Quinoa Flour in The Production of Gluten-Free Tarhana

Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a complex mixture of storage proteins of wheat, rye and barley. However, pseudocereals do not contain gluten. Quinoa -one of three pseudocereals- has high level of protein, fat, fiber, vitamin, mineral and micro constituents, low level carbohydrate and it has good amino acid balance. The purpose of this study was to make gluten-free tarhana by using different ratios (40:30:30, 50:25:25 and 60:20:20%) quinoa flour (QF), rice flour and potato starch instead of wheat flour, and to determine the effects of QF addition levels on the some physical, chemical, nutritional, sensory properties of tarhana samples. The use of QF led to a decrease in fermentation loss values of the tarhana samples. Also, QF affected the colour (L*, a* and b*) of gluten-free tarhana. The tarhana samples containing 60% QF had the highest a* values, while tarhana samples containing 40% QF had the highest b* values. The use of high level QF (60%) increased crude protein, ash, crude fat, potassium, magnesium, calcium and iron contents in tarhana samples. Moreover, QF affected the scores of sensory properties of gluten-free tarhana soups. Tarhana soups prepared with 50% QF gave the highest scores for consistency and overall acceptability. In conclusion, gluten-free tarhana were satisfactorily improved in terms of chemical, nutritional and sensory properties nutritional properties by quinoa flour.

A Case of Food Protein-Induced Enterocolitis Triggered by Wheat.

Food protein-induced enterocolitis syndrome (FPIES) is an under-recognized and frequently misdiagnosed non-IgE-mediated gastrointestinal food hypersensitivity disorder. We describe the first case of FPIES only to wheat confirmed by an oral food challenge (OFC). The male patient, who was breast fed for the first 2 months, and then was feeding with cow's milk-based formula until he became 4.5 months old, was given a tarhana soup (wheat and yoghurt) for the initial food trial. Two hours later, he started retching and vomited consecutively, suffering from watery diarrhea. He was taken to a medical center, where he was diagnosed acute gastroenteritis. He suffered from three more episodes after feeding wheat-containing foods. When the patient was 12 months old, an OFC with wheat was performed. Two hours after he had been challenged, he vomited repetitively, became lethargic, his systolic blood pressure dropped from 95 to 80 mm Hg and stool examination revealed eosinophils and leukocytes, which were negative before the challenge. The serum eosinophil count decreased from 460 to 270 μL and the neutrophil count increased from 2,200 to 10,500 μL at 6 h. The skin prick test with wheat extract, prick to prick test with whole wheat and serum-specific Ig E for wheat were negative. We conclude that FPIES can emerge with food in connection with eating habits or culture. In view of its potentially serious clinical course, it is critical to consider this diagnosis in young children presenting with acute onset of gastrointestinal symptoms or shock.

A pilot study on food composition of five Turkish traditional foods

PurposeThe purpose of this paper is to describe methodology and practices undertaken during a pilot study on food composition of Turkish traditional foods (TTF).Design/methodology/approachThe pilot study was conducted under the European Food Information Resource Network (EuroFIR) Project for the systemic investigation of traditional foods. As a partner country of the EuroFIR, Turkey has selected five traditional foods, tarhana soup, yoğurtlu kebap (kebab with yoghurt), hamsi buğulama (anchovy stew), pastırma, and baklava. The traditional recipes of the selected foods were recorded by field studies. Nutritional composition of foods was determined by chemical analyses.FindingsInformation on the identification, sampling, sample handling, and analysis was collected for each of the selected foods. The food composition data were evaluated by using EuroFIR standards, and the recommended dietary allowances (RDA) for nutritents. Five TTF were meeting with various nutrient recommendations.Originality/valueThis pilot study on the systemic investigation of traditional foods would be an example for further traditional food studies in Turkey and would enable the generation of reliable, representative and sufficient quality data on TTF.

Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials

Tomato and paprika seed oils contain high percentages of unsaturated fatty acids (UFAs). In this study, tomato and paprika pomaces and seeds were used as a natural source of essential fatty acids in tarhanas, a traditional fermented wheat flour–yogurt mixture food product. Wheat flour of tarhana was partially (15, 25 and 35%) substituted with tomato and paprika seeds and pomaces. Oil content and fatty acid composition of seeds, pomaces and tarhana samples and sensory properties of tarhana soups were determined. All tarhana samples prepared with waste materials had significantly (P < 0.05) higher total UFA and lower total saturated fatty acid contents than the control. Tarhana soups with tomato seed, paprika seed and paprika pomace substituting 15% of flour and the control sample were equally liked in sensory evaluation. In conclusion, tomato and paprika waste materials are natural sources of essential fatty acids and can be successfully used in tarhana production. Practical Applications The tomato and paprika seeds and peel residues contain bioactive compounds, such as dietary fiber, essential fatty acids, minerals, phenolic compounds and carotenoids. Only a small portion of these by-products is utilized directly for human consumption, and tarhana could be a good carrier for the health beneficial constituents of these by-products. In this study, tomato and paprika seeds and pomaces were used as good sources of essential fatty acids in tarhana production. Results of sensory analysis indicated that these wastes may be effectively incorporated into tarhana up to the substitution level of 15%. However, the amount of vegetable oil added into tarhana soups should be reduced because these waste materials are high in oil content. Final tarhana soups contain health beneficial constituents like essential fatty acids, and the use of waste materials in food production could be a solution for disposal problems and environmental pollution.

EFFECT OF CAROB FLOUR SUBSTITUTION ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TARHANA

ABSTRACT Carob flour (CF) was used in tarhana formulation for nutritional enrichment of tarhana and to create a new field of use for carob fruit. The fruit of carob was ground into flour and used in tarhana formulation at the replacement of 3, 5 and 8% with wheat flour. Control tarhana was made of wheat flour without CF substitution. Chemical properties and color values of tarhana powder, and functional and sensory properties of tarhana soup were determined and compared with the control sample. CF addition into tarhana recipe increased ash content from 1.55 to 1.88%. Ca, K and Zn amounts of tarhana samples changed between 80.44–99.61 mg/100 g, 500.23–580.93 mg/100 g and 0.99–1.20 mg/100 g, respectively. The highest values of viscosity, foaming capacity, water and oil absorption capacity, and emulsion activity were obtained with 8% CF substitution level. All color parameters (L, a, b, SI and h) of tarhana decreased with CF addition due to natural pigmentation of CF. While low level (3%) of CF addition into tarhana formulation was liked by consumers in terms of color, taste and overall acceptability, the high-level additions decreased the all-sensory scores. PRACTICAL APPLICATION Carob products are important functional ingredients for different food products. CF was used in tarhana formulation to improve the nutritional, functional and sensory status of tarhana. The alternative usage of CF was also investigated with tarhana production. Combining effect of CF and tarhana ingredients and also fermentation process improved the nutritional status while high levels of CF adversely affected sensory scores of tarhana soups.

RHEOLOGICAL PROPERTIES OF TARHANA SOUP ENRICHED WITH WHEY CONCENTRATE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE

ABSTRACT The rheological properties of soup of tarhana enriched with whey concentrate (WC) at different concentrations (0.0, 6.25, 12.5 and 25.0%) were studied in the temperature ranges of 30, 40, 50, 60, 70 and 80C. Tarhana soup with or without WC behaved as shear thinning. The power law model was determined to be adequate (R2 = 0.900–0.999) to fit the flow curves of tarhana soup with or without WC. Temperature dependency of rheological parameters followed the Arrhenius model (R2 = 0.791–0.965). The mathematical models, power law and exponential functions were developed to determine the apparent viscosity (consistency index, k) of tarhana soup as a function of temperature and added WC. The effectiveness of developed combined models was judged by several statistical parameters In general; exponential function fitted better the effect of WC concentration and combined effect of temperature and added WC than power law function did.PRACTICAL APPLICATIONSTarhana is a traditional fermented food made of mainly a mixture of cereal and yoghurt. Tarhana or tarhana‐like products have been enriched or replaced with cereal and cereal by‐products; however, no attempts have appeared so far to enrich tarhana with whey protein sources. It was reported that the practical nutritional importance of tarhana is the improvement of the basic cereal protein diet by adding whey protein. Viscosity is among the most important functional properties of whey proteins; however, there is no published data informing the rheological properties of tarhana soup enriched with different concentrations of whey concentrate (WC). In this respect, the rheological properties were studied as a function of WC concentration; also, temperature and relationship models defining the combined effect of concentration and temperature on the consistency index were further developed. In addition, the performance of these developed models was judged by several statistical parameters.

EFFECTS OF YEAST, FERMENTATION TIME, AND PRESERVATION METHODS ON TARHANA

The physicochemical properties of tarhana soup produced with different dough treatments, fermentation times, and preservation methods were examined. Tarhana doughs were prepared with yogurt (control) or baker's yeast (Saccharomyces cerevisiae) and fermented for 3 days. Samples were taken at 24, 48, and 72 hr. Samples were then preserved via one of four methods: sun dried, dried in the shade, vacumn dried, and frozen. Frozen samples produced lower organic acid levels after 72 hr of fermentation in both control (0.68 g/100 g) and yeast (0.61 g/100 g) applications than samples that were dried (0.94 g/100 g control samples; 0.81 g/100 g samples with yeast). Increasing fermentation time resulted in a significant effect on the formation of organic acid in the tarhana (p < .01). At 72 hr of fermentation, total acidity increased 11%, 17%, and 23% for tarhana samples vacumn-dried, sun-dried, and dried in the shade, respectively. Preservation methods also affected the moisture, ash, crude protein, total acidity, pH, salt, fat, reducing sugar levels, and the sensory assestment of tarhana soup (p < .01). Sensory characteristics were not significantly affected by baker's yeast in any of the preservation methods used (p > .01). However, sensory scores for tarhana prepared from the samples dried in a sheltered area showed a reduction in color desireablilty as the fermentation time increased. The soup prepared from frozen tarhana (72 hr fermentation, with yeast) had the highest scores with respect to color, mouth feel, flavor, and overall acceptability. Vacuum-dried samples' scores in these areas were also high in comparison to the two other drying methods.

ENERGY CONSIDERATIONS ON EXTRUSION OF TARHANA, A WHEAT FLOUR BASED PRODUCT

ABSTRACT Tarhana, a traditional Turkish cereal food, was extruded using a twin‐screw extruder. The effect of the changes in barrel temperature (60–120C), feed rate (10–20 kg/h, wet basis) and screw speed (100–300 rpm) on the mechanical and thermal energy inputs was investigated. Energy balances showed that increasing barrel temperature tends to reduce the contribution of heat energy converted from the mechanical energy (ME) to the total heat energy absorbed by tarhana. The use of high‐screw speeds at relatively high barrel temperatures and at low feed rates is not suitable from an energy point of view because only a small portion of the ME introduced into the system is absorbed by tarhana. It is concluded that higher barrel temperatures, lower screw speeds and higher feed rates are more suitable for economic tarhana extrusion. PRACTICAL APPLICATIONSTraditional batch method of tarhana production is not automated with manufacturing capacities being low and highly labor extensive. Developing tarhana using extrusion cooking would allow tarhana to be produced at a lower cost because of more efficient use of energy and greater process control; production capacity would be greater, and quality control could be more easily monitored, leading to a standard product. Moreover, an easier preparation of instant tarhana soup would facilitate its usage at home for households and in school, hospital and military canteens. Investigating the energy changes during tarhana extrusion could lead to a clearer understanding of tarhana extrusion from an engineering point of view.

Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

Tarhana is a dried soup base made from yoghurt and wheat flour. Wheat flour used in tarhana production was replaced with wheat germ and wheat bran up to 50% (based on the wheat flour used) to improve the nutritional status of tarhana. The chemical, nutritional and sensory properties of enriched tarhana samples were evaluated and compared with a control sample. Increasing wheat germ/bran level in tarhana sample resulted in an expected increase in the crude protein and mineral content of samples (p<0.05). Phytic acid content of wheat germ and wheat bran added to tarhana were significantly reduced by tarhana fermentation (p<0.05). Total antioxidant capacity of the samples decreased upon the addition of wheat germ/bran, whereas there was an increase in the total phenolic compounds in the samples (p<0.05). Addition of wheat germ/bran resulted in darker samples in colour with reduced cooked viscosity of tarhana soup. Tarhana sample with 10% wheat germ and the sample with 25% wheat bran had high scores from the taste panellists.

Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup

Chemical, microbiological and sensorial properties of wet and dry Tarhana were compared during storage period (6 months). In addition, change in some chemical and microbiological properties of Tarhana dough in fermentation stage of production was investigated. Average chemical composition of the fresh wet Tarhana, at the end of fermentation, was water 61.05, protein 16.79, fiber 2.83, ether extract 3.92, ash 8.94 and salt 6.48g/100g. Acid content of wet Tarhana changed between 4.2 and 4.7g/100g, while acid content of dry Tarhana determined as 3.03g/100g. During fermentation, count of Lactobacillus spp. decreased from 6.47 to 5.44log10cfu/g and count of Total mesophilic aerobe bacteria decreased from 6.43 to 5.95log10cfu/g with the increase in acid content of Tarhana dough. This decline continued in storage period. The Tarhana soup behaved as pseudoplastic (n=0.36). Energy content of 100g dry matter of Tarhana was calculated as 372.3kcal. Sensory properties of Tarhana soups prepared from stored as wet were more superior to that of Tarhana stored as dry. Among the wet Tarhana soups, the highest scores were given to the soups prepared from wet Tarhana stored by adding salt (6.5g/100g) and stored at +4°C as being by panelists with respect to overall acceptability.

Influence of extrusion variables on the proteinin vitro digestibility and protein solubility of extruded soy tarhana

Tarhana, supplemented with 150 g kg−1 full-fat soy flour, was extruded at different extrusion conditions (barrel temperature: 80–120°C; screw speed: 100–300 rpm; feed rate: 10–20 kg h−1 ) using a twin-screw extruder. The effect of extrusion conditions on the in vitro digestibility (PD) of the protein and protein solubility (PS) was investigated using response surface methodology. Regression equations for predicting PD and PS were developed. While the barrel temperature had a significant effect on PD (P <0.1), feed rate was the most significant variable on PS of the samples (P<0.05). Since the protein solubility should be high for the instant properties of extruded soy tarhana soup, it is suggested that soy tarhana should be extruded at low feed rates (ie high residence times) while high barrel temperatures should be achieved for the inactivation of antinutritional factors present in the soy flour. © 1999 Society of Chemical Industry

FUNCTIONAL PROPERTIES OF SPRAY DRIED TARHANA

ABSTRACT Tarhana, a traditional Turkish fermented yogurl-wheat mixture used in soups, was subjected to dilute acid hydrolysis in 0.5 M HCL (40% dry matter) at 55°C for 4 hours followed by simmering for 10 minutes. The resulting slurry was dried using a laboratory scale spray dryer. Water absorption index (WAI), water solubility index (WSI) and viscosity of spray dried tarhana powder were investigated. The WAI and WSI values for spray dried tarhana powder were found as 1.2 g gel/g dry tarhana powder and 70%, respectively, whereas these values for control sample were 4.0g gel/ g dry tarhana powder and 20% The viscosity of spray dried tarhana soup was found as 100 cp whereas the value for the control sample was 800 cp. When the soups were subject to sensory analysis, panelists found significant differences between the control and spray dried tarhana soups in terms of taste, mouth feel and overall acceptability in favor of the control sample.

Effect of dilute acid hydrolysis on the cooked viscosity of tarhana, a traditional Turkish cereal soup

Tarhana, a traditional Turkish soup largely used in feeding infants due to its high nutritional value, was hydrolysed using HCL to obtain low viscosity at high dry matters. The effect of acid concentration (0.2–1.0 N), time (2–6h), and temperature (30–60°C) on the cooked viscosity of tarhana soup was investigated using response surface methodology. A second-order polynomial equation for predicting tarhana soup viscosity was developed. Acid concentration had the most pronounced effect on the viscosity, followed by temperature and time of hydrolysis. The interaction of time with temperature was also found significant. It is suggested that the regression equation can be used to find optimum hydrolysis conditions for the desired viscosity of tarhana soups.

Effect of formulation on protein breakdown, in vitro digestibility, rheological properties and acceptability of tarhana, a traditional Turkish cereal food

SummaryThree formulations of tarhana, a traditional Turkish fermented yogurt‐wheat mixture used in soups, were prepared in the laboratory. The effects of white or wholemeal wheat flours and amount of yogurt on the protein breakdown, rheology and acceptability of the samples were measured and the samples were compared with single samples of homemade and commercial tarhana from Turkey.Replacement of white wheat flour with wholemeal flour and increasing the yogurt had little effect on protein breakdown, but the true‐ to crude‐protein ratio fell slightly during fermentation. Tarhana soups behaved as pseudoplastics (ñ &lt; 1) at 80°C, and those with ñ values (&gt;0.8) closer to Newtonian flow (ñ= 1) were most liked in mouth feel; however high apparent viscosity and samples with less liked mouth feel were not less liked in overall acceptability than the commercial sample. In vitro digestibility of commercial tarhana was lower than the laboratory prepared tarhana.