A functional food: a traditional Tarhana fermentation

Merih  KIVANÇ; Ebru  Güney FUNDA

A functional food: a traditional Tarhana fermentation

Autores

Merih KIVANÇ

Ebru Güney FUNDA

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 10 2 to 4.20 X 10 4 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 10 1 to 2.28 X 10 2 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 10 5 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 10 4 CFU/g, in the content of Tarhana dough. It was observed that Lactococcus lactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Kluyveromyces marxianus, Yarrowia lipolytica, Pichia membranaefaciens, Pichia mexicana, Pichia angusta, Debaryomyces hansenii, Candida sorboxylosa , Candida fluviatilis, Saccharomyces cerevisiae were identified during the Tarhana fermentation.