An investigation into the use of different flours in tarhana

Köse, Ergün; Çağındı, Özlem

doi:10.1046/j.1365-2621.2002.00559.x

Cited by 24 publications

(18 citation statements)

References 4 publications

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“…Because, it has been determined that the major food pathogenic microorganisms survive during production of tarhana, it is advised not to consume wet fresh tarhana within the first 7 days of production (Settanni et al, 2011). Its shelf life varies, but because of low moisture content and pH, generally it can be stored for 2-3 years without any sign of deterioration (Koca et al, 2002;Kose and Cagindi, 2002;Ozdemir et al, 2007;Certel et al, 2007). After drying and having a certain size (particle size <800µm), tarhana is sold as powders in the Turkish supermarkets in 70-100 g plastic bags or 500 g in cloth bags and stored at ambient temperatures (10-30°C) (Ozdemir et al, 2007) People generally consume tarhana as a soup at lunch and dinner.…”

Section: Tarhanamentioning

confidence: 99%

“…It is a good source of proteins, vitamins (B 1 and B 2 ), minerals (calcium, iron, sodium, potassium, magnesium, zinc and copper) and so is usually fed to children and elderly people in the form of a thick soup (Maskan and İbanoglu, 2002;Daglioglu, 2000;Koca et al, 2002). The nutritional content and organoleptic properties of tarhana may be controlled by varying the type and quantity of ingredients (Kose and Cagindi, 2002).…”

Section: Tarhanamentioning

confidence: 99%

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Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Tangüler

2014

Turkish JAF Sci.Tech.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

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Section: Tarhanamentioning

confidence: 99%

Section: Tarhanamentioning

confidence: 99%

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Tangüler

2014

Turkish JAF Sci.Tech.

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“…Also, tarhana is a suitable product for enrichment, for this reason buckwheat (Bilgiçli, 2009), barley flour (Erkan et al, 2006), steelcut oats and oat flour (Kilci and Goçmen, 2014a, 2014b, Değirmencioğlu et al, 2016, soy bean (Öner et al, 1993), chickpea and lentil (Özbilgin, 1983) rye, maize and soy bean flour (Köse and Çağındı, 2002), wheat germ/bran (Bilgiçli and Ibanoglu, 2007) oat bran and chelating agents (Ekholm et al, 2003), wheat bran (Çelik et al 2010), ground tench flesh (Erdem et al, 2014), phytase sources (Bilgiçli et al, 2006), soy yoghurt (Koca et al, 2002), whey concentrates (Ertaş et al, 2009), lupin yoghurt (Ertaş et al, 2014), tomato seed (Işık and Yapar 2017), cherry laurel (Temiz and Tarakçı, 2017), baker's yeast (Çelik et al, 2005) and rose hip (Levent et al, 2013) have been used in tarhana production.…”

Section: Introductionmentioning

confidence: 99%

Effects of Baker’s Yeast Addition on Some Properties and Phytic Acid Content of Tarhana Prepared With Different Cereal and Legume Products

Ertaş¹

2018

Food Health

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Abstract:Fermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers' yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sample.

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“…Usually, the milk:wheat proportion is about 2:1. Products similar to Cypriot Trachanas are known 716 S. Carpino et al as "Tarhana" in Turkey, "Kishk" in Egypt, Syria and Jordan, "Kushuk" in Iraq and "Tahonya/Talkuna" in Hungary and Finland [8,11]. Trachanas is not hygroscopic and can be stored for long periods without any signs of deterioration.…”

Section: Introductionmentioning

confidence: 99%

Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas

Carpino

Rapisarda

Belvedere

et al. 2010

Dairy Sci. Technol.

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-Trachanas is one of the most important traditional food products of Cyprus. It is made from fermented sheep or goat's milk or a mixture of both. The fermented milk is heated and crushed wheat is added to produce a porridge mixture. The mixture is then dried and stored in the form of "biscuits". Dehydration is performed either by sun, at a domestic level, or industrially using an oven. The objective of this study was to detect differences in aroma compounds of sun-dried or oven-dried Trachanas samples. Six samples (three sun-dried batches and three oven-dried batches) were prepared to make a porridge mixture according to the Cypriot tradition. Dried Trachanas samples were chemically analysed by the electronic nose SMart Nose system, by gas chromatography-mass spectrometry (GC/MS) and by gas chromatography-mass spectrometryolfactometry (GC/MS/O). Triangle tests were also performed by a panel of 30 people from the CoRFiLaC staff in Ragusa, Italy. Principal component analysis applied to SMart Nose results showed a good separation between sun and oven-dried samples: Sun-dried samples showed a higher variability explained by the traditional process, in comparison to the oven-dried samples. GC/MS and GC/MS/O analysis showed higher numbers of compounds for the sun-dried Trachanas samples. In particular, double the number of odour active compounds were detected by GC/MS/O in the sun-dried samples, revealing that the use of the oven in the dehydration process generally resulted in a lower intensity of aroma. Triangle test confirmed instrumental results and clearly indicated detectable differences by consumers between sun-and oven-dried Trachanas.fermented food / cereal / dehydration / dairy food / aroma compound / electronic nose / gas chromatography / olfactometry

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An investigation into the use of different flours in tarhana

Cited by 24 publications

References 4 publications

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Effects of Baker’s Yeast Addition on Some Properties and Phytic Acid Content of Tarhana Prepared With Different Cereal and Legume Products

Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas

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