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Changes in Oxidation Parameters during Storage of Tarhanas Produced with Different Ratios of Tomato and Paprica Paste Waste Materials

Year 2016, Volume: 14 Issue: 2, 123 - 135, 01.06.2016

Fatma Işık Aydın Yapar

Abstract

In this research, wheat flour in tarhana production was partially 15, 25 and 35% substituted with four different kinds of waste materials tomato seeds, tomato pomace, paprika seeds and paprika pomace except control. Total phenolics, antioxidant capacity values, peroxide values, and p-anisidine values of tarhanas were determined. Analyses were repeated after 6 and 12 months of storage at room temperature. Total phenolic contents and antioxidant capacities of tarhanas with tomato pomace were significantly p

Keywords

Tarhana Paste production waste Antioxidant capacity Peroxide value p-Anisidine value

References

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  • Abushita, A.A., Daood, H.G., Biacs, P.A., 2000. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry 48: 2075-2081.
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  • Monge-Rojas, R., Campos, H., 2011. Tocopherol and carotenoid content of foods commonly consumed in Costa Rica. Journal of Food Composition and Analysis 24(2): 202-216.
  • Maskan, M., İbanoğlu, Ş., 1998. Infrared Yöntemiyle Kurutulan Tarhana Hamurunun Kuruma Özellikleri. Gıda Mühendisliği Kongre ve Sergisi, 171-176.
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Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi

Year 2016, Volume: 14 Issue: 2, 123 - 135, 01.06.2016

Fatma Işık Aydın Yapar

Abstract

Bu çalışmada buğday ununa %15, 25 ve 35 oranlarında salça üretim atıkları domates posası, domates çekirdeği, biber posası, biber çekirdeği ikame edilen tarhanalar ile kontrol tarhananın toplam fenolik madde, antioksidan aktivite, peroksit sayısı ve p-anisidin değerleri belirlendi. Analizler, örneklerin oda koşullarında 6 ve 12 ay muhafazaları sonrasında da yapıldı. Domates posası ilave edilen tarhanaların toplam fenolik madde miktarlarının ve antioksidan aktivite değerlerinin diğerlerinden belirgin derecede p

Keywords

Tarhana Salça üretim atığı Antioksidan aktivite Peroksit sayısı p-Anisidin değeri

References

  • Karakaya, S., El, S.N., 2006. Total phenols and antioxidant activities of some herbal teas and in vitro bioavailability of black tea polyphenols. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 23(1): 1-8.
  • Sikora, E., Cieslik, E., Topolska, K., 2008. The sources of natural antioxidants. Acta Scientiarum Polonorum Technologia Alimentaria 7(1): 5-17.
  • Yılmaz, İ., 2010. Antioksidan içeren bazı gıdalar ve oksidatif stres. İnönü Üniversitesi Tıp Fakültesi Dergisi 17(2): 143-153.
  • Katiyar, S.K., Mukhtar, H., 1997. Tea antioxidants and cancer chemoprevention. Journal of Cellular Biochemistry Supplement 27: 59-67.
  • Baublis, A. J., Lu,C., Clydesdale, F. M., Decker, E. A., 2000. Potential of wheat-based breakfast cereals as a source of dietary antioxidants. Journal of American College of Nutrition 19(3): 308S-311S.
  • Tosun, İ., Karadeniz, B., 2005. Çay ve çay fenoliklerinin antioksidan aktiviteleri. Ondokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi 20(1): 78-83.
  • Gökbulut, A., Şarer, E., 2008. Karotenoitler ve sağlık. Ankara Eczacılık Fakültesi Dergisi 37(3): 235-256.
  • Elmastaş, M., Gerçekçioğlu, R., 2006. Antioxidant Activity of Some Soft Fruits Species. II. National Soft Fruits Symposium, September 14-16, 2006, Tokat, Turkey, 295-298p.
  • Özkan, G., Göktürk Baydar, N., 2006. A Direct RP- HPLC determination of phenolic compounds in Turkish red wines. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi 19(2): 229-234.
  • Aizawa, K., Inakuma, T., 2007. Quantitation of carotenoids in commonly consumed vegetables in Japan. Food Science and Technology Research 13(3): 247-252.
  • TUİK, 2010. Domates ve Domates Salçası 2011/2012. T.C. Gıda, Tarım ve Hayvancılık Bakanlığı, Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü (TEPGE) Durum ve Tahmin Raporu.
  • TUİK, 2012. Meyvesi İçin Yetiştirilen Sebzeler İstatistikleri, 2012. T.C. Türkiye İstatistik Kurumu Başkanlığı, Erişim Adresi: http://www.tuik.gov.tr/ PreTablo.do?alt_id=1001.
  • Sarısaçlı, İ. E., 2008. Salça. “T.C. Başbakanlık Dış Ticaret Müsteşarlığı İhracatı Geliştirme Etüd Merkezi”, ulkesek/sektor.cfm?sec=ara (15.02.2009).
  • Büyükbay, E. O., Sayılı, M., Uzunöz, M., 2009. Tüketicilerin sosyo-ekonomik özellikleri ile salça tüketimleri arasındaki ilişki: Tokat ili örneği. Gıda Teknolojileri Elektronik Dergisi 4 (1): 1-7.
  • Ghazi, S., Drakhshan, A., 2006. The Effects of Different Levels of Tomato Pomace in Broilers Chick Performance. 12th European Poultry Conference, Verona, Italy.
  • Rahmatnejad, E., Bojarpour, M., Mirzadeh, Kh., Chaji, M., Mohammadabadi, T., 2009. The effects of different levels of dried tomato pomace on broilers chicken hematological indices. Journal of Animal and Veterinary Advances 8(10): 1989-1992.
  • Knoblich, M., Anderson, B., Latshaw, D., 2005. Analyses of tomato peel and seed byproducts and their use as a source of carotenoids. Journal of the Science of Food and Agriculture 85: 1166-1170.
  • El-Adawy, T. A., Taha, K.M., 2001. Characteristics and composition of different seed oils and flours. Food Chemistry 74: 47-54.
  • Schieber, A., Stintzing, F. C., Carle, R., 2001. By- products of plant food processing as a source of functional compounds- recent developments. Trends in Food Science & Technology 12: 401- 413.
  • Sogi, D.S., Arora, M.S., Garg, S.K. and Bawa, A.S., 2002. Fractionation and electrophoresis of tomato waste seed proteins. Food Chemistry 76: 449-454.
  • Calvo, M. M., Garcia, M. L., Selgas, M. D., 2008. Dry fermented sausages enriched with lycopene from tomato peel. Meat Science 80: 167-172.
  • El-Safy, F.S., Salem, R.H., Abd El-Ghany, M.E., 2012. Chemical and nutritional evaluation of different see flours as novel sources of protein. World Journal of Dairy & Food Sciences 7(1): 59- 65.
  • Aşıcıoğlu, Y. T., 2005. Sıçanlardaki Kronik Alkolik Karaciğer Hasarına Likopenin Etkisi. T.C. Sağlık Bakanlığı Şişli Etfal Eğitim Hastanesi, Biyokimya ve Klinik Biyokimya Bölümü, Uzmanlık Tezi. İstanbul, 64s.
  • Baysal, T., Ersus, S., Starmans D.A.J., 2000. Supercritical CO2 extraction of β-carotene and lycopene from tomato paste waste. Journal of Agricultural and Food Chemistry 48(11): 5507- 5511.
  • Sharma, S.K., Le Maguer, M., 1996. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Research International 29(3-4): 309-315.
  • Abushita, A.A., Daood, H.G., Biacs, P.A., 2000. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry 48: 2075-2081.
  • Strati I.F., Oreopoulou, V., 2011. Effect of extraction parameters on the carotenoid recovery from tomato waste. International Journal of Food Science and Technology 46: 23-29.
  • Monge-Rojas, R., Campos, H., 2011. Tocopherol and carotenoid content of foods commonly consumed in Costa Rica. Journal of Food Composition and Analysis 24(2): 202-216.
  • Maskan, M., İbanoğlu, Ş., 1998. Infrared Yöntemiyle Kurutulan Tarhana Hamurunun Kuruma Özellikleri. Gıda Mühendisliği Kongre ve Sergisi, 171-176.
  • Temiz, A., Pirkul, T., 1991. Farklı bileşimlerde üretilen tarhanaların kimyasal ve duyusal özellikleri. Gıda 16 (1): 7-13.
  • Tamer, C.E., Kumral, A., Aşan, M., Şahin, İ., 2007. Chemical compositions of traditional tarhana having different formulations. Journal of Food Processing and Preservation 31: 116-126.
  • Karagözlü, N., Ergönül, B., Karagözlü, C., 2008. Microbiological attributes of instant tarhana during fermentation and drying. Bulgarian Journal of Agricultural Science 14(6): 535-541.
  • Çolak, H., Hampikyan, H., Bingöl, E. B., Çetin, O., Akhan, M., Turgay, S. I., 2012. Determination of mould and aflatoxin contamination in tarhana, a Turkish fermented food. The Scientific World Journal, doi:10.1100/2012/218679. [34] Özel, S., 2012. Tarhana Hamuru Fermentasyonunun Yapısının ve Populasyon Dinamiğinin Belirlenmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Denizli, 138p. Taksonomik
  • Şengün, I.Y., Karapınar, M., 2012. Microbiological quality of tarhana, Turkish cereal based fermented food. Quality Assurance and Safety of Crops& Foods 4: 17-25.
  • İbanoğlu, Ş., İbanoğlu, E., 1999. Rheological properties of cooked tarhana, a cereal-based food. Food Research International 32: 29-33.
  • Hayta, M., Alpaslan, M., Baysar, A., 2002. Effect of drying methods on functional properties of tarhana: A wheat flour-yoghurt mixture. Journal of Food Science 67 (2): 740-744.
  • 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. Swiss Society of Food Science and Technology 38: 409-416.
  • Dağlıoğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food- its recipe, production and composition. Nahrung 44(2): 85-88.
  • Erbaş, M., Uslu, M.K., Erbaş, M.O., Certel, M., 2006. Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food. Journal of Food Composition and Analysis 19: 294-301.
  • Koca, A. F., Yazici, F., Anil, M., 2002. Utilization of soy yoghurt in tarhana production. European Food Research and Technology 215: 293-297.
  • Köse, E., Süngü Çağındı, Ö., 2002. An investigation into the use of different flours in tarhana. International Journal of Food Science and Technology 37: 219-222.
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There are 76 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Fatma Işık This is me

Aydın Yapar This is me

Publication Date June 1, 2016
Published in Issue Year 2016 Volume: 14 Issue: 2

Cite

APA Işık, F., & Yapar, A. (2016). Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi. Akademik Gıda, 14(2), 123-135.
AMA Işık F, Yapar A. Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi. Akademik Gıda. June 2016;14(2):123-135.
Chicago Işık, Fatma, and Aydın Yapar. “Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi”. Akademik Gıda 14, no. 2 (June 2016): 123-35.
EndNote Işık F, Yapar A (June 1, 2016) Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi. Akademik Gıda 14 2 123–135.
IEEE F. Işık and A. Yapar, “Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi”, Akademik Gıda, vol. 14, no. 2, pp. 123–135, 2016.
ISNAD Işık, Fatma - Yapar, Aydın. “Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi”. Akademik Gıda 14/2 (June2016), 123-135.
JAMA Işık F, Yapar A. Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi. Akademik Gıda. 2016;14:123–135.
MLA Işık, Fatma and Aydın Yapar. “Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi”. Akademik Gıda, vol. 14, no. 2, 2016, pp. 123-35.
Vancouver Işık F, Yapar A. Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi. Akademik Gıda. 2016;14(2):123-35.