A functional food: a traditional Tarhana fermentation
| dc.creator | Merih KIVANÇ | |
| dc.creator | Ebru Güney FUNDA | |
| dc.date | 2017 | |
| dc.date.accessioned | 2026-07-07T04:20:38Z | |
| dc.description | 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. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395951059015 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/458424 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.37 | |
| dc.subject | Agrociencias | |
| dc.title | A functional food: a traditional Tarhana fermentation | |
| dc.type | artículo científico |