Use of Carob Flour in the Production of Tarhana

Herken, Emine Nur; Aydin, Nursel

doi:10.1515/pjfns-2015-0010

Cited by 17 publications

(20 citation statements)

References 16 publications

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“…Consistent with the increase of TPC, antioxidant activity of the bread with L. fermentum sourdough was slightly higher than of that with L. brevis sourdough. In agreement with these results, Herken and Aydin ( 9 ) found that antioxidant capacity and TPC of tarhana increased after adding 10% carob flour.…”

Section: Resultssupporting

confidence: 71%

“…The difference in fibre content between carob-containing bread samples was insignificant. Herken and Aydin ( 9 ) established increased total dietary fibre of tarhana after partial substitution of wheat flour with carob flour. The high mass fraction of polyphenols in carob fibre differentiates it from other dietary fibre sources.…”

Section: Resultsmentioning

confidence: 99%

“…Salinas et al ( 5 ) found that bread with increasing mass fractions (from 10 to 30% of carob flour from seed germ and fruit pulp have lower specific volume and higher crumb firmness and chewiness than wheat bread. Çaǧ Lar et al ( 8 ) established the consumer preference of traditional Turkish soup when carob flour replaced only 3% of wheat flour in tarhana, whereas Herken and Aydin ( 9 ) claimed successful usage of carob flour up to 15%. In recent years, carob pod extracts have been used in many studies to produce ethanol, citric acid, lactic acid, mannanase, microbial cell protein and other products [REMOVED HYPERLINK FIELD]by fungi, bacteria or algae ( 10 ).…”

Section: Introductionmentioning

confidence: 99%

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Sourdough Fermentation of Carob Flour and Its Application to Wheat Bread

Novotni

Mutak

Nanjara

et al. 2020

Food Technol. Biotechnol. (Online)

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Research background. Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread-making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aimed to investigate the fermentation performance, antioxidant activity, rheological behaviour, and baking application of carob sourdough. Experimental approach. Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation number of viable lactic acid bacteria and yeast cells, titratable acidity, pH value, antioxidant activity, phenolics and sugar content of sourdough were determined. Carob flour (12 % of flour mass) or sourdough equivalent (22.5 % of dough mass) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Rebaked bread samples were evaluated for nutritive value, physical properties, and sensory attributes using a hedonic test. Results and conclusions. By the end of fermentation, carob sourdough reached pH 4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content was reduced for 8 g/100 g d.m, while total phenolics and antioxidant activity were increased up to 21 %, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in higher consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume of bread. Compared with common wheat bread, carob breads had increased dietary fibre content (46 %), total phenolics (140-200 %) and antioxidant activity (240-300 %), higher shape, reduced crumbliness, unchanged firmness, and darker crumb colour. Consumers’ preference and overall acceptability scores of carob sour breads were comparable to those of wheat bread, falling into the category of “liking very much”. Novelty and scientific contribution. To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis associated with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.

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Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sourdough Fermentation of Carob Flour and Its Application to Wheat Bread

Novotni

Mutak

Nanjara

et al. 2020

Food Technol. Biotechnol. (Online)

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“…All nutitional values and antioxidant property increased. 139 Powder of Carob pods was added to wheat biscuits. Their mineral and total phenolic content was found higher than biscuits without addition.…”

Section: Human Nutrition Nurtitional Sources and Risk Assessmentmentioning

confidence: 99%

CAROB (Ceratonia siliqua): HEALTH, MEDICINE, CHEMISTRY

Azab¹

2017

ECB

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“…Also, recently, fruits and vegetables are of interest as sources with biological activity due to their anticarcinogenic, antimutagenic, and antioxidant properties (Dillard & German, 2000;Reddy et al, 2005). There are studies investigating the effect of carob flour added to products such as tarhana, biscuits, pasta, bread, gluten-free products, and milk-based beverages in functional product development (Iipumbu, 2008;Ortega et al, 2011;Bengoechea et al, 2008;Kumazawa et al, 2002;Herken & Aydin, 2015;Çağ Lar et al, 2013;Aydın, 2012;Šebečić et al, 2007;Sęczyk et al, 2016;Tsatsaragkou et al, 2012;Durazzo et al, 2014). However, not much information is available on the usefulness of carob flour in noodle production.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour

ALTINER

2021

Food Sci. Technol

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In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0%-control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle samples, L* and b* decreased whereas a* value increased as the CF substitution ratio increased. Regarding the CF substitution, which was found to be a natural antioxidant source rich in phenolic compounds added to the noodle formulation, the antioxidant capacity, total phenol content, and their bioaccessibility values increased. Bioaccessibility of total phenolic content (%) values (22.43-30.07%) of CF-added noodle samples were significantly higher than those of the control samples (p < 0.05). According to the bioaccessibility results of antioxidant capacities, FRAP (50.17%) showed the highest value in the 40% CF noodle sample. As a result, the use of 10% and 20% carob flour in the noodle formulation were determined as the optimum values in terms of sensory properties. In developing new food formulations with high functional properties, it has been recommended to use carob flour as a functional food ingredient.

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Use of Carob Flour in the Production of Tarhana

Cited by 17 publications

References 16 publications

Sourdough Fermentation of Carob Flour and Its Application to Wheat Bread

Sourdough Fermentation of Carob Flour and Its Application to Wheat Bread

CAROB (Ceratonia siliqua): HEALTH, MEDICINE, CHEMISTRY

Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour

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