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EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

Year 2018, Volume: 4 Issue: 1, 9 - 18, 01.01.2018

Nilgün Ertaş

https://doi.org/10.3153/JFHS18002

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.

Keywords

Tarhana Cereal Legume Flour Bran Phytic acid Mineral

References

  • AACC (1990). Approved methods of the American Association of Cereal Chemists (8th ed.). St. Paul, MN.
  • Adom, K.K. & Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50, 6182-6187.
  • Alonso, R., Aguirre, A. & Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 159-165.
  • Attia, R. S., El-Tabey Shehata, A. M., Aman, M. E. & Hamza, M. A. (1994). Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.). Food Chemistry, 50(2), 125-131.
  • Beta, T., Nam, S., Dexter, J.E., and Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry, 82, 390-393.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology 42, 514-518.
  • Bilgiçli, N., Elgün, A. & Türker, S. (2006). Effects of various phytase source on phytic acid content, mineral extractability and protein digestibility of tarhana. Food Chemistry, 98(2), 329-337.
  • Bilgiçli, N. & İbanoğlu, Ş. (2007). Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture. Journal of Food Engineering, 78(2), 681-686.
  • Bubert, H. & Hagenah, W.D. (1987). Detection and measurement. In P. W.J.M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy. New York: Wiley Interscience.
  • Çelik, I., Isik, F., Simsek, Ö. & Gürsoy, O. (2005).The effects of the addition of baker’s yeast on the functional properties and quality of Tarhana, a traditional fermented food. Czech Journal of Food Science, 23, 190-195.
  • Çelik, I., Isik, F. & Yılmaz, Y. (2010). Chemical, rheological and sensory properties of tarhana with wheat bran as a functional constituent. Akademik Gıda, 8(3), 11-17.
  • Değirmencioğlu, N., Gürbüz, O., Herken E.N. and 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.
  • Ekholm, P., Virkki, L., Ylinen, M. & Johansson L. (2003). The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry, 80, 165-170.
  • 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 Technolgy, 38(4), 409-416.
  • Erdem, E., Yapar, A. & Sarıçoban, C. (2014). Effect of ground tench (Tinca tinca L., 1758) flesh substitution on physico-chemical, the free amino acids and microbial changes and sensory properties of tarhana. Journal of Selçuk University Natural and Applied Science, 3(2), 10-27.
  • 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, 12-18.
  • Ertaş, N., Bilgiçli, N., Özcan, S. & Sarı, Ş. (2014). Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana. Quality Assurance and Safety of Crops & Foods, 6(4), 395-401.
  • Ertaş, N., Sert, D., Demir, M.K. & Elgün, A. (2009). Effect of whey concentrates addition on the chemical, nutritional and sensory properties of tarhana (a Turkish fermented cereal-based food). Food Science and Technology Research, 15(1), 51-58.
  • Esimek, H. (2010). Determination of dietary fiber content and antioxidant properties of Tarhana, İnönü University, Graduate School of Natural and Applied Sciences, M.Sc. Thesis, pp. 57.
  • Fretzdorff, B. & Brümmer, J.M. (1992). Reduction of phytic acid during breadmaking of whole-meal bread. Cereal Chemistry, 69(3), 266-270.
  • Gao, L., Wang, S., Oomah, B.D. & Mazza, G. (2002). Wheat Quality: Antioxidant Activity of Wheat Millstreams, in: Wheat Quality Elucidation, eds. P. Ng and C. W. Wrigley, AACC International: St. Paul. MN., 219-233.
  • Gyamfi, M.A., M. Yonamine & Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally - induced liver injuries. General Pharmacology the Vascular System, 32, 661-667.
  • Haugh, W. & Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereals product. Journal of the Science Food and Agriculture, 34, 1423-1426.
  • Işık, F. & Yapar, A. (2017). Effect of tomato seed supplementation on chemical and nutritional properties of tarhana, Journal of Food Measurement and Characterization, 11(2), 667-674.
  • Kilci, A. & Gocmen, D. (2014a). Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats. Food Chemistry, 145, 777-783.
  • Kilci, A. & Gocmen, D. (2014b). Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chemistry, 151, 547–553.
  • Koca, A., Yazıcı, F. & Anıl, M. (2002). Utilization of soy yoghurt in tarhana production. European Food Research and Technology, 215(4), 293-297.
  • Köse, E. &Çağındı, Ö.S. (2002). An investigation into the use of different flours in Tarhana. International Journal of Food Science & Technology, 37(2), 219-222.
  • Levent, H., Bilgiçli, N., Cavuldak Algan Ö. & Ertaş, N. (2013). Effect of rose hip on physical and sensory properties of tarhana, a fermented wheat flour-yoghurt product, In: 1st International Probiotic and Functional Food Congress, April 11-13, 2013, Antalya, Turkey, pp. 33.
  • Liang, J., Han, B., Nout, M.J.R. & Hamer, R.J. (2008). Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 10(4), 821-828.
  • Lopez, Y., Gordon, D.T. & Field, M.L. (1983). Release of phosphours from phytate by natural lactic acid fermentation. Journal of Food Science, 43(3), 935-954.
  • Marfo, E.K., Simpson, B.K., Iodwn, J.S. & Oke, O.L. (1990). Effect of local food processing on phytate level in cassava, cocoyam, yam, maize, sorghum, rice, cowpea and soybean. Journal of Agricultural and Food Chemistry, 38(7), 1580-1585.
  • Mubarak, A.E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional process. Food Chemistry, 89, 489-495.
  • Öner, M.D., Tekin, A.R. & Erdem, T. (1993). The use of soybeans in the traditional fermented food-tarhana. LWT-Food Science and Technology, 26(4), 371-372.
  • Özbilgin, S., (1983). The chemical and biological evaluation of tarhana supplements with chickpea and lentil, PhD Thesis. Ithaca, USA: Cornell University.
  • Özkaya, B. (2004). The effect of variety and extraction on the amount of phytic acid in bread. Ankara University Scientific Research Projects, Project No: 2002-07-11-064. Ankara.
  • Pekşen, E. & Artık, C. (2005). Antibesinsel maddeler ve yemeklik tane baklagillerin besleyici değerleri. Journal of Faculty of of Agriculture OMU, 20(2), 110-120.
  • Rickard, E.S. & Thompson, L.U. (1997). Interactions and effects of phytic acid, Antinutrients and Phytochemicals in Food, American Chemical Society, pp. 294-313, Washington D.C.
  • Shimelis, E.A. & Rakshit, S.K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varietes grown in East Africa. Food Chemistry, 103, 161-172.
  • Sommer, R. (1996). Yeast autolysate. The 9th International Symposium on Yeasts, August 1996, Sydney.
  • Stephen, D.W. & Jamieson, D.J. (1996). Glutathione is an important antioxidant molecule in the yeast Saccharomyces cerevisiae. FEMS Microbiology Letters, 141, 207-212.
  • Temiz, H. & Tarakçı, Z. (2017). Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis). Journal of Food Science and Technology, 54(3), 735-742.
  • Wang, N., Hatcher, D.W. & Gawalko, E.J. (2008). Effect of variety and processing on nutrients and certain antinutrients in field peas (Pisum sativum). Food Chemistry, 111, 132-138. Yücecan, S., Kayakırılmaz, K., Başoğlu, S. & Tayfur, M., (1988). Tarhananın besin değeri üzerine bir araştırma, Türk Hijyen ve Deneysel Biyoloji Dergisi, 45(1), 47-51.

Year 2018, Volume: 4 Issue: 1, 9 - 18, 01.01.2018

Nilgün Ertaş

https://doi.org/10.3153/JFHS18002

Abstract

References

  • AACC (1990). Approved methods of the American Association of Cereal Chemists (8th ed.). St. Paul, MN.
  • Adom, K.K. & Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50, 6182-6187.
  • Alonso, R., Aguirre, A. & Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 159-165.
  • Attia, R. S., El-Tabey Shehata, A. M., Aman, M. E. & Hamza, M. A. (1994). Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.). Food Chemistry, 50(2), 125-131.
  • Beta, T., Nam, S., Dexter, J.E., and Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry, 82, 390-393.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology 42, 514-518.
  • Bilgiçli, N., Elgün, A. & Türker, S. (2006). Effects of various phytase source on phytic acid content, mineral extractability and protein digestibility of tarhana. Food Chemistry, 98(2), 329-337.
  • Bilgiçli, N. & İbanoğlu, Ş. (2007). Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture. Journal of Food Engineering, 78(2), 681-686.
  • Bubert, H. & Hagenah, W.D. (1987). Detection and measurement. In P. W.J.M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy. New York: Wiley Interscience.
  • Çelik, I., Isik, F., Simsek, Ö. & Gürsoy, O. (2005).The effects of the addition of baker’s yeast on the functional properties and quality of Tarhana, a traditional fermented food. Czech Journal of Food Science, 23, 190-195.
  • Çelik, I., Isik, F. & Yılmaz, Y. (2010). Chemical, rheological and sensory properties of tarhana with wheat bran as a functional constituent. Akademik Gıda, 8(3), 11-17.
  • Değirmencioğlu, N., Gürbüz, O., Herken E.N. and 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.
  • Ekholm, P., Virkki, L., Ylinen, M. & Johansson L. (2003). The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry, 80, 165-170.
  • 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 Technolgy, 38(4), 409-416.
  • Erdem, E., Yapar, A. & Sarıçoban, C. (2014). Effect of ground tench (Tinca tinca L., 1758) flesh substitution on physico-chemical, the free amino acids and microbial changes and sensory properties of tarhana. Journal of Selçuk University Natural and Applied Science, 3(2), 10-27.
  • 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, 12-18.
  • Ertaş, N., Bilgiçli, N., Özcan, S. & Sarı, Ş. (2014). Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana. Quality Assurance and Safety of Crops & Foods, 6(4), 395-401.
  • Ertaş, N., Sert, D., Demir, M.K. & Elgün, A. (2009). Effect of whey concentrates addition on the chemical, nutritional and sensory properties of tarhana (a Turkish fermented cereal-based food). Food Science and Technology Research, 15(1), 51-58.
  • Esimek, H. (2010). Determination of dietary fiber content and antioxidant properties of Tarhana, İnönü University, Graduate School of Natural and Applied Sciences, M.Sc. Thesis, pp. 57.
  • Fretzdorff, B. & Brümmer, J.M. (1992). Reduction of phytic acid during breadmaking of whole-meal bread. Cereal Chemistry, 69(3), 266-270.
  • Gao, L., Wang, S., Oomah, B.D. & Mazza, G. (2002). Wheat Quality: Antioxidant Activity of Wheat Millstreams, in: Wheat Quality Elucidation, eds. P. Ng and C. W. Wrigley, AACC International: St. Paul. MN., 219-233.
  • Gyamfi, M.A., M. Yonamine & Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally - induced liver injuries. General Pharmacology the Vascular System, 32, 661-667.
  • Haugh, W. & Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereals product. Journal of the Science Food and Agriculture, 34, 1423-1426.
  • Işık, F. & Yapar, A. (2017). Effect of tomato seed supplementation on chemical and nutritional properties of tarhana, Journal of Food Measurement and Characterization, 11(2), 667-674.
  • Kilci, A. & Gocmen, D. (2014a). Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats. Food Chemistry, 145, 777-783.
  • Kilci, A. & Gocmen, D. (2014b). Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chemistry, 151, 547–553.
  • Koca, A., Yazıcı, F. & Anıl, M. (2002). Utilization of soy yoghurt in tarhana production. European Food Research and Technology, 215(4), 293-297.
  • Köse, E. &Çağındı, Ö.S. (2002). An investigation into the use of different flours in Tarhana. International Journal of Food Science & Technology, 37(2), 219-222.
  • Levent, H., Bilgiçli, N., Cavuldak Algan Ö. & Ertaş, N. (2013). Effect of rose hip on physical and sensory properties of tarhana, a fermented wheat flour-yoghurt product, In: 1st International Probiotic and Functional Food Congress, April 11-13, 2013, Antalya, Turkey, pp. 33.
  • Liang, J., Han, B., Nout, M.J.R. & Hamer, R.J. (2008). Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 10(4), 821-828.
  • Lopez, Y., Gordon, D.T. & Field, M.L. (1983). Release of phosphours from phytate by natural lactic acid fermentation. Journal of Food Science, 43(3), 935-954.
  • Marfo, E.K., Simpson, B.K., Iodwn, J.S. & Oke, O.L. (1990). Effect of local food processing on phytate level in cassava, cocoyam, yam, maize, sorghum, rice, cowpea and soybean. Journal of Agricultural and Food Chemistry, 38(7), 1580-1585.
  • Mubarak, A.E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional process. Food Chemistry, 89, 489-495.
  • Öner, M.D., Tekin, A.R. & Erdem, T. (1993). The use of soybeans in the traditional fermented food-tarhana. LWT-Food Science and Technology, 26(4), 371-372.
  • Özbilgin, S., (1983). The chemical and biological evaluation of tarhana supplements with chickpea and lentil, PhD Thesis. Ithaca, USA: Cornell University.
  • Özkaya, B. (2004). The effect of variety and extraction on the amount of phytic acid in bread. Ankara University Scientific Research Projects, Project No: 2002-07-11-064. Ankara.
  • Pekşen, E. & Artık, C. (2005). Antibesinsel maddeler ve yemeklik tane baklagillerin besleyici değerleri. Journal of Faculty of of Agriculture OMU, 20(2), 110-120.
  • Rickard, E.S. & Thompson, L.U. (1997). Interactions and effects of phytic acid, Antinutrients and Phytochemicals in Food, American Chemical Society, pp. 294-313, Washington D.C.
  • Shimelis, E.A. & Rakshit, S.K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varietes grown in East Africa. Food Chemistry, 103, 161-172.
  • Sommer, R. (1996). Yeast autolysate. The 9th International Symposium on Yeasts, August 1996, Sydney.
  • Stephen, D.W. & Jamieson, D.J. (1996). Glutathione is an important antioxidant molecule in the yeast Saccharomyces cerevisiae. FEMS Microbiology Letters, 141, 207-212.
  • Temiz, H. & Tarakçı, Z. (2017). Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis). Journal of Food Science and Technology, 54(3), 735-742.
  • Wang, N., Hatcher, D.W. & Gawalko, E.J. (2008). Effect of variety and processing on nutrients and certain antinutrients in field peas (Pisum sativum). Food Chemistry, 111, 132-138. Yücecan, S., Kayakırılmaz, K., Başoğlu, S. & Tayfur, M., (1988). Tarhananın besin değeri üzerine bir araştırma, Türk Hijyen ve Deneysel Biyoloji Dergisi, 45(1), 47-51.
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Details

Subjects Food Engineering
Journal Section Articles
Authors

Nilgün Ertaş 0000-0002-0671-2485

Publication Date January 1, 2018
Submission Date April 6, 2017
Published in Issue Year 2018Volume: 4 Issue: 1

Cite

APA 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. https://doi.org/10.3153/JFHS18002
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