Utilisation of Infrared Stabilised Immature Rice Grains in a Cereal Based Fermented Food: Tarhana

Korkmaz, Fatma; Tuncel, Necati Barış; Özer, Melike; Tunçel, Neşe

doi:10.1556/066.2020.49.2.8

Cited by 2 publications

(3 citation statements)

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“…[ 18 ] investigated the potential use of infrared radiation to unfold the limitation use of immature rice grains due to high rancidity rate compared to mature rice grains. Infrared stabilized immature rice grain flour has been used in preparation of extruded rice products [ 57 ], gluten free bread [ 17 ], and Tarhana, a cereal based fermented food [ 58 ]. Çetin-Babaoğlu et al .…”

Section: Resultsmentioning

confidence: 99%

“…Yilmaz et al [18] investigated the potential use of infrared radiation to unfold the limitation use of immature rice grains due to high rancidity rate compared to mature rice grains. Infrared stabilized immature rice grain flour has been used in preparation of extruded rice products [57], gluten free bread [17], and Tarhana, a cereal based fermented food [58]. Ç etin-Babaoğlu et al [59] and Pepe et al [60] evaluated the application of immature wheat flour in straight-dough and sour-dough (fermentation) processes for production of wheat bread.…”

Section: General Utilization Of Immature Cereal-based Productsmentioning

confidence: 99%

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Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania

et al. 2021

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Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta product, and this hinders its utilization in other rice-growing sub-Saharan regions. This study aims to gain insight into the pepeta processing knowledge and final product, and assess variations in the processing conditions and parameters across the study area. A survey among 257 Tanzanian processors and consumers revealed that the pepeta product is widely known, rated second (73.5% respondents) as rice-based food after wali (cooked white rice, (100%)) and linked to traditions of the communities in the study area. Harvest of immature rice grain, roasting, pounding, cleaning, and packing are the main process steps of pepeta production. Method of rice harvest, rice suitability for pepeta production after optimum harvest, dryness of grains and number of pounding as indicator to terminate roasting and pounding process respectively, and packaging materials used varied significantly across respondents in the study area. Reported criteria considered by respondents for product acceptability did not vary significantly across study area. The criteria include colour (76.5%), general appearance (60.8%), texture (64.7%) and taste (52.9%). Immature rice paddy and pepeta were sold at a higher price than mature rice paddy and white rice, respectively, which implies that options to facilitate pepeta processing through, for instance, standardization of processing conditions and parameters could lead to increased income.

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Section: Resultsmentioning

confidence: 99%

Section: General Utilization Of Immature Cereal-based Productsmentioning

confidence: 99%

Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania

et al. 2021

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“…123 Additionally, enhancing yoghurt with immature cereal grains or flour increases volatile aromatic acids, acetaldehyde, minerals, insoluble DF, α-tocopherol and γ-oryzanol, phenolic compounds and antioxidant activity. [128][129][130][131] These examples demonstrate the possibilities to use immature grains to improve the nutritional quality of cereal-based products, thereby increasing their valorisation.Using immature grains also fits the current trend of consumers wanting more healthy foods containing health-promoting properties.…”

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Valorisation of immature cereal grains to improve food security in Sub-Saharan Africa: a case study on pepeta in Tanzania

Miraji¹

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Cereals constitute an important proportion of the food supply for humans and animals. They are substantial sources of energy, protein, vitamins and minerals for the world population. 1 Cereals such as wheat, rice and maize, are known worldwide and form a major part of the diet in many countries. 2 In Sub-Saharan Africa (SSA), cereals represent the primary food in the tropical and semi-arid areas, 3,4 contributing up to 43% of the total household's food basket (Fig. 1.1) while accounting for 50% of the average daily caloric intake. 5 SSA is the origin and a major producer of sorghum (Sorghum bicolor), millets (Pennisetum spp.), teff (Eragrostis tef), fonio (Digitaria spp.) and African rice (Oryza glaberrima). 3 These cereals can combat the 'hidden hunger' caused by micronutrient deficiencies due to their high nutritional value. As gluten-free cereals, they have great potential to be formulated into a range of food and beverage products to aid people with celiac disease. 6 Beside their importance to food supplies and health, they can contribute to improved income among the most food-insecure population groups in African countries. 7 Fig. 1.1: Contribution of cereals and their products to the food basket in SSA Authors' calculations based on household food consumption data from *Belghith et al. 8 †South Africa Statistics 9and ‡ OECD/FAO 10 12 wheat consumption has been steadily increasing and is becoming an important food crop as a result of rapid population growth associated with increased urbanisation and changes in food preferences for precooked food such as bread, biscuits, pasta, noodles and porridge. 21,24 1.2 Nutritional value of cereals 1.2.1 Macronutrients Cereals are carbohydrate-rich foods; they contain about 75% carbohydrates, 1 as shown in Table 1.1. Starch, the major component of the cereal, occurs in the endosperm as granules of different sizes depending on cereal type (e.g., a diameter of 5 microns in rice and 25-40 microns in wheat) and shape (either large, lens-shaped granules or small, spherical granules).Amylose and amylopectin are the main components of the starch granule; their ratio varies depending on the cereal and its variety. 1,4 For instance, about 25-27% of amylose is present in nonwaxy cereals, while in waxy varieties starch is made up mostly of amylopectin. In some cereal products, there is a substantial amount of starch that is not digested and absorbed in the small intestine and can be functionally assimilated to dietary fibre (i.e., resistant starch). 25 Cereals contain low amounts of free sugars, mainly sucrose, up to 2%, and maltose, fructose, and glucose in small quantities. 1 Proteins in cereals range from 6 -15%, 26 with the type of stored protein differing among cereal types. For example, prolamins (gliadins and glutenins) are the major storage protein in wheat, albumins and globulins in oats, prolamins (hordeins) and glutelins in barley. At the same time, in rice, glutelin (oryzenin) is the most abundant storage protein, and maize has prolamin (zein). 27 Al...

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Utilisation of Infrared Stabilised Immature Rice Grains in a Cereal Based Fermented Food: Tarhana

Cited by 2 publications

References 19 publications

Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania

Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania

Valorisation of immature cereal grains to improve food security in Sub-Saharan Africa: a case study on pepeta in Tanzania

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