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Research Article
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DETERMINATION OF SOME PROPERTIES OF TARHANAS PRODUCED BY USING CORN FLOUR AND KEFIR

Year 2019, Volume: 5 Issue: 3, 168 - 174, 01.07.2019

Ayşe Avcı , Fikriye Alev Akçay Ceylan Can Selin Demir

https://doi.org/10.3153/FH19018

Abstract

Tarhana,
commonly consumed as soup, is a fermented food unique to Turkish culture. It is
mainly produced using wheat flour, water, salt, yoghurt and baker’s yeast and
its flavor and functional properties are fortified by the addition of onion,
tomato, and some spices. In the current study, tarhana from corn flour was
produced in order to be an alternative to the consumption of celiac disease
patients, and two different tarhanas were prepared with the addition of yoghurt
and kefir in equal amounts. For the control sample, wheat flour + kefir and
wheat flour + yogurt formulations were prepared. The fermentations of tarhanas
were carried out in three different times (24, 48, 72 hours); the
physicochemical and sensory properties of the tarhanas have been examined. According to the results,
the moisture content, water activity, pH and total acidity of the tarhana
samples obtained by using corn flour and yoghurt / kefir were 7-11%, 0.39-0.53,
5.32-5.88, and 8.43-14.33, respectively. The antioxidant activity determined as
DPPH scavenging, was significantly higher than wheat flour and it was found
between 83.30 and 87.43%. Total phenolic compounds were between 422 and 457 mg
GAE/100 g. It was determined that fermentation time and use of kefir
instead of yoghurt did not make a significant difference on antioxidant
properties and sensory properties of tarhanas. All the samples were sensually
close to each other, the most favored tarhana was the one produced using corn
flour-yogurt fermented for 72 hours. 

Keywords

Tarhana Corn flour Kefir Total phenolic compounds Antioxidant

References

  • Anonim (2004). Tarhana Standardı. Türk Standartları Enstitüsü, Ankara, Türkiye.
  • Anonim (2010). Hazır Kuru Çorbalık Standardı. Türk Standartları Enstitüsü, Ankara, Türkiye.
  • Ayhan, K. (2000). Gıda mikrobiyolojisi ve uygulamaları. Gıdalarda bulunan mikroorganizmalar, (p. 66). Ankara, 2. Baskı. Sim Matbaacılık.
  • Brand-Williams, W., Cuvelier, M., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT- Food Science and Technology, 28(1), 25-30. Certel, M., Ertugay, M. F. (1996). Gıdalarda Su Aktivitesinin Kontrol ve Belirleme Yöntemleri-II. Gıda Dergisi, 21(5).
  • Çekal, N., Aslan, B. (2017). Gastronomik bir değer olarak tarhana ve coğrafi işaretlemede tarhananın yeri ve önemi. Güncel Turizm Araştırmaları Dergisi, 1(2), 124-135.
  • Değirmencioğlu, N., Gürbüz, O., Herken, E.N., Yıldız, A.Y. (2016). The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chemistry, 194, 587-594.
  • Demir, M. K., Kutlu, G., Yilmaz, M. T. (2017). Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour. Journal of Texture Studies, 48(2), 95-102.
  • Erbaş, M., Certel, M., Uslu, M. K. (2005). Microbiological and chemical properties of Tarhana during fermentation and storage as wet-sensorial properties of Tarhana soup. LWT-Food Science and Technology, 38(4), 409-416.
  • Erinç, H., Çifçi, S. (2018). Maraş tarhanası üretiminde kefir kullanımının son ürün üzerine etkileri. Gıda, 43(1), 114-121.
  • Erkan, H., Çelik, S., Bilgi, B., Köksel, H. (2006). A new approach for the utilization of barley in food products: Barley tarhana. Food Chemistry, 97(1), 12-18.
  • Ertaş, N. (2018). Effects of baker’s yeast addition on some properties and phytic acid content of tarhana prepared with different cereal and legume products. Food and Health, 4(1), 9-18.
  • Ibanoglu, S., Ainsworth, P., Wilson, G., Hayes, G. D. (1995). The effect of fermentation conditions on the nutrients and acceptability of tarhana. Food Chemistry, 53(2), 143-147.
  • Kilci, A., Gocmen, D. (2014). Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chemistry, 151, 547-553.
  • Pearlman, M., Casey, L. (2018). Who should be gluten-free? A review for the general practitioner. Medical Clinics, 103, 89-99. Ribotta, P.D., Ausar, S.F., Morcillo, M.H., Pérez, G.T., Beltramo, D.M., León, A.E. (2004). Production of gluten‐free bread using soybean flour. Journal of the Science of Food and Agriculture, 84(14), 1969-1974.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Society for Enology and Viticulture, 16, 144-158.
  • Şimşek, Ö., Özel, S., Çon, A.H. (2017). Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. Food Science and Biotechnology, 26(1), 181-187.
  • Şimşekli, N., Doğan, İ.S. (2015). Geleneksel ve fonksiyonel ürün olarak Maraş tarhanası. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 5(4), 33-40.
  • Yalçin, E., Çelik, S., Köksel, H. (2008). Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana. Food Science and Biotechnology, 17(4), 728-733.

MISIR UNU VE KEFİR KULLANILARAK ÜRETİLEN TARHANALARIN BAZI ÖZELLİKLERİNİN BELİRLENMESİ

Year 2019, Volume: 5 Issue: 3, 168 - 174, 01.07.2019

Ayşe Avcı , Fikriye Alev Akçay Ceylan Can Selin Demir

https://doi.org/10.3153/FH19018

Abstract

Yaygın
olarak çorba şeklinde tüketilen tarhana Türk kültürüne özgü fermente bir
gıdadır. Tarhana temel olarak buğday unu, su, tuz, yoğurt ve ekmek mayası ile
üretilmekte; soğan, domates ve baharat gibi bileşenlerin ilavesiyle fonksiyonel
özellikleri ve aroması zenginleştirilmektedir. Bu çalışmada, çölyak
rahatsızlığı olan kişilerin tüketimine alternatif olabilmesi amacıyla mısır unu
ile tarhana üretimi gerçekleştirilmiş, eşit miktarda yoğurt ve kefir ilavesi ile
2 farklı çeşit hazırlanmıştır. Kontrol örneği için buğday unu+kefir ve buğday
unu+yoğurt formülasyonu kullanılmıştır. Tarhanaların fermantasyonu üç farklı
sürede (24, 48, 72 saat) gerçekleştirilmiş; elde edilen tarhanaların
fizikokimyasal ve duyusal özellikleri incelenmiştir. Analiz sonuçlarına göre
mısır unu ve yoğurt/kefir kullanılarak üretilen tarhanaların nem, su
aktivitesi, pH, toplam asitlik değerleri sırası ile % 7-11;0.39-0.53;
5.32-5.88 ve 8.43-14.33 arasındadır. Mısır unu ve yoğurt/kefir kullanılarak
üretilen tarhanaların antioksidan aktiviteleri buğday unundan üretilenlere kıyasla
oldukça yüksek olup DPPH giderimi % 83.30-87.43; toplam fenolik bileşik
422-457.4 mg GAE/100g’dır. Fermantasyon süresinin ve yoğurt yerine kefir
kullanımının tarhanaların antioksidan özellikleri ve duyusal beğenisi üzerinde
anlamlı bir fark yaratmadığı belirlenmiştir. Duyusal olarak tüm örnekler
birbirine yakın ve ortalamanın üzerinde olarak değerlendirilmiş, en beğenilen
çeşit mısır unu-yoğurt bileşimine sahip ve 72 saat fermente edilerek üretilmiş
tarhana olmuştur.  

Keywords

Tarhana Mısır unu Kefir Toplam fenolik madde Antioksidan Antioksidan

References

  • Anonim (2004). Tarhana Standardı. Türk Standartları Enstitüsü, Ankara, Türkiye.
  • Anonim (2010). Hazır Kuru Çorbalık Standardı. Türk Standartları Enstitüsü, Ankara, Türkiye.
  • Ayhan, K. (2000). Gıda mikrobiyolojisi ve uygulamaları. Gıdalarda bulunan mikroorganizmalar, (p. 66). Ankara, 2. Baskı. Sim Matbaacılık.
  • Brand-Williams, W., Cuvelier, M., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT- Food Science and Technology, 28(1), 25-30. Certel, M., Ertugay, M. F. (1996). Gıdalarda Su Aktivitesinin Kontrol ve Belirleme Yöntemleri-II. Gıda Dergisi, 21(5).
  • Çekal, N., Aslan, B. (2017). Gastronomik bir değer olarak tarhana ve coğrafi işaretlemede tarhananın yeri ve önemi. Güncel Turizm Araştırmaları Dergisi, 1(2), 124-135.
  • Değirmencioğlu, N., Gürbüz, O., Herken, E.N., Yıldız, A.Y. (2016). The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chemistry, 194, 587-594.
  • Demir, M. K., Kutlu, G., Yilmaz, M. T. (2017). Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour. Journal of Texture Studies, 48(2), 95-102.
  • Erbaş, M., Certel, M., Uslu, M. K. (2005). Microbiological and chemical properties of Tarhana during fermentation and storage as wet-sensorial properties of Tarhana soup. LWT-Food Science and Technology, 38(4), 409-416.
  • Erinç, H., Çifçi, S. (2018). Maraş tarhanası üretiminde kefir kullanımının son ürün üzerine etkileri. Gıda, 43(1), 114-121.
  • Erkan, H., Çelik, S., Bilgi, B., Köksel, H. (2006). A new approach for the utilization of barley in food products: Barley tarhana. Food Chemistry, 97(1), 12-18.
  • Ertaş, N. (2018). Effects of baker’s yeast addition on some properties and phytic acid content of tarhana prepared with different cereal and legume products. Food and Health, 4(1), 9-18.
  • Ibanoglu, S., Ainsworth, P., Wilson, G., Hayes, G. D. (1995). The effect of fermentation conditions on the nutrients and acceptability of tarhana. Food Chemistry, 53(2), 143-147.
  • Kilci, A., Gocmen, D. (2014). Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chemistry, 151, 547-553.
  • Pearlman, M., Casey, L. (2018). Who should be gluten-free? A review for the general practitioner. Medical Clinics, 103, 89-99. Ribotta, P.D., Ausar, S.F., Morcillo, M.H., Pérez, G.T., Beltramo, D.M., León, A.E. (2004). Production of gluten‐free bread using soybean flour. Journal of the Science of Food and Agriculture, 84(14), 1969-1974.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Society for Enology and Viticulture, 16, 144-158.
  • Şimşek, Ö., Özel, S., Çon, A.H. (2017). Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. Food Science and Biotechnology, 26(1), 181-187.
  • Şimşekli, N., Doğan, İ.S. (2015). Geleneksel ve fonksiyonel ürün olarak Maraş tarhanası. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 5(4), 33-40.
  • Yalçin, E., Çelik, S., Köksel, H. (2008). Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana. Food Science and Biotechnology, 17(4), 728-733.
There are 18 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Ayşe Avcı 0000-0001-7102-397X

Fikriye Alev Akçay 0000-0001-6623-1926

Ceylan Can 0000-0003-4531-4188

Selin Demir 0000-0002-2666-4126

Publication Date July 1, 2019
Submission Date June 8, 2018
Published in Issue Year 2019 Volume: 5 Issue: 3

Cite

APA Avcı, A., Akçay, F. A., Can, C., Demir, S. (2019). MISIR UNU VE KEFİR KULLANILARAK ÜRETİLEN TARHANALARIN BAZI ÖZELLİKLERİNİN BELİRLENMESİ. Food and Health, 5(3), 168-174. https://doi.org/10.3153/FH19018
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