A functional food: a traditional Tarhana fermentation

Detalhes bibliográficos
Autor(a) principal: KIVANÇ,Merih
Data de Publicação: 2017
Outros Autores: FUNDA,Ebru Güney
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269
Resumo: Abstract 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 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 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.
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spelling A functional food: a traditional Tarhana fermentationTarhanalactic acid bacteriayeastfermentationAbstract 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 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269Food Science and Technology v.37 n.2 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.08815info:eu-repo/semantics/openAccessKIVANÇ,MerihFUNDA,Ebru Güneyeng2017-05-24T00:00:00Zoai:scielo:S0101-20612017000200269Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-05-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv A functional food: a traditional Tarhana fermentation
title A functional food: a traditional Tarhana fermentation
spellingShingle A functional food: a traditional Tarhana fermentation
KIVANÇ,Merih
Tarhana
lactic acid bacteria
yeast
fermentation
title_short A functional food: a traditional Tarhana fermentation
title_full A functional food: a traditional Tarhana fermentation
title_fullStr A functional food: a traditional Tarhana fermentation
title_full_unstemmed A functional food: a traditional Tarhana fermentation
title_sort A functional food: a traditional Tarhana fermentation
author KIVANÇ,Merih
author_facet KIVANÇ,Merih
FUNDA,Ebru Güney
author_role author
author2 FUNDA,Ebru Güney
author2_role author
dc.contributor.author.fl_str_mv KIVANÇ,Merih
FUNDA,Ebru Güney
dc.subject.por.fl_str_mv Tarhana
lactic acid bacteria
yeast
fermentation
topic Tarhana
lactic acid bacteria
yeast
fermentation
description Abstract 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 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.08815
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.2 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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