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

Abstract

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.

Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties

“…Limonene is responsible for green, citrus, ethereal sensory characteristics (Table 5). In agreement with this study Tekgül et al 52 . determined limonene as a most abundant volatile compound of tarhana enriched with wheat germ.…”

“…Limonene is responsible for green, citrus, ethereal sensory characteristics (Table 5). In agreement with this study Tekgül et al 52 determined limonene as a most abundant volatile compound of tarhana enriched with wheat germ. Among the volatile compounds from terpene group, ⊎-myrcene volatile compound was found at high concentration in tarhana samples after limonene except for T30.…”

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

“…As evident from Table 3, depending on the number of consumed cookies and the proportion of functional additives, cookies can serve as a noteworthy source of Mg and P, K minerals, potentially also contributing to increased daily intake levels of other minerals. Similar calculations and outcomes were observed in studies involving wheat germ-fortified tarhana 64 and cherry laurel-enhanced tarhana. 65…”

Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it

“…Most often, wheat germ is considered as a source of wheat germ oil (WGO) of useful oil, and the protein component is a by-product during its production [9]. For better WGO quality, methods such as ultra critical fluid fractionation, molecular distillation, as well as other innovative techniques, can be applied.…”