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The effects of ultrasound assisted germinated mung bean flour on tarhana quality

Year 2023, Volume: 27 Issue: 4, 531 - 544, 27.12.2023
https://doi.org/10.29050/harranziraat.1360809

Abstract

In this study, it was aimed to increase the nutritional value of tarhana, one of our traditional cereal products, by using ungerminated (raw) and ultrasound-assisted germinated mung bean flour. For this purpose, raw mung bean flour (HMFU) and germinated mung bean flour (ÇMFU) were used in tarhana formulation by replacing wheat flour (BU) at different ratios (0, 15, 30, 45 and 60%). Physical (color), chemical (moisture, ash, protein, fat, carbohydrate, phytic acid, total phenolic content (TFM), antioxidant activity (AA), pH, mineral matter), functional (viscosity) and sensory properties of produced tarhana samples were determined. With the germination of mung beans, ash, protein, fat, TFM and AA values increased by 11%, 12%, 17%, 60% and 50%, respectively, while the amount of carbohydrates and phytic acid decreased by 4% and 72%, respectively. The use of ÇMFU in the tarhana formulation decreased the L* and Hue values and increased the a* value compared to the samples containing HMFU. Viscosity value of control sample decreased from 155.30 cP to 44.60 cP with the use of mung bean flour. Ash, protein, phytic acid, Ca, Mg, Fe, Zn, TFM, AA and pH values increased as the amount of mung bean flour increased in the tarhana formulation.
When the sensory analysis results were evaluated, it was determined that high usage rates of HMFU and ÇMFU decreased the overall acceptability scores. When the physical, chemical, functional and sensory properties are evaluated together, it was determined that up to 30% HMFU and ÇMFU can be used in tarhana production.

Project Number

23-YL-21

References

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  • Biçer, Ü. N. S. (2018). Karamanda Üretilen Bazı Pekmez Çeşitlerinde Ağır Metal İçeriklerinin ICP-OES ve AAS Metodlarıyla Belirlenmesi. Yüksek Lisans Tezi, Karamanoğlu Mehmetbey Üniversitesi Fen Bilimleri Enstitüsü, Karaman.
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  • Demir, B., & Bilgiçli, N. (2020). Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours. Journal of Food Science and Technology, 57(10), 3884-3892. DOI: https://doi.org/10.1007/s13197-020-04420-7
  • Duranti, M. (2006). Grain Legume Proteins and Nutraceutical Properties. Fitoterapia, 77(2), 67-82. DOI: https://doi.org/10.1016/j.fitote.2005.11.008
  • Dziki, D., Gawlik-Dziki, U., Kordowska-Wiater, M., & Domań-Pytka, M. (2015). Influence of elicitation and germination conditions on biological activity of wheat sprouts. Journal of Chemistry, 2015, 1-8. DOI: https://doi.org/10.1155/2015/649709
  • 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. Lebensm.-Wiss. Technol. 38, 409-416. DOI: https://doi.org/10.1016/j.lwt.2004.06.009
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  • İbrahim, S. S., Habiba, R. A., Shatta, A. A., & Embaby, H. E. (2002). Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Food/Nahrung, 46(2), 92-95.
  • Kanmaz, E. (2017). Fonksiyonel Antioksidan Gıdalar: Yenilebilir Tohum Filizleri. İzmir: Sidas Yayıncılık.
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  • Kumral, A. (2015). Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours. Chemistry Central Journal, 9(1), 1-8. DOI: https://doi.org/10.1186/s13065-015-0093-4
  • Li, L., Yuan, T. Z., Setia, R., Raja, R. B., Zhang, B., & Ai, Y. (2019). Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. Food Chemistry, 276, 599-607. DOI: https://doi.org/10.1016/j.foodchem.2018.10.064
  • López-Martínez, L. X., Leyva-López, N., Gutiérrez-Grijalva, E. P., & Heredia, J. B. (2017). Effect of cooking and germination on bioactive compounds in pulses and their health benefits. Journal of Functional Foods, 38, 624-634. DOI: https://doi.org/10.1016/j.jff.2017.03.002
  • Mamilla, R. K., & Mishra, V. K. (2017). Effect of germination on antioxidant and ACE inhibitory activities of legumes. LWT, 75, 51-58. DOI: https://doi.org/10.1016/j.lwt.2016.08.036
  • Mason, T. J. (1998). Power Ultrasound in Food Processing the Way Forward. In Povey, M. J., & Mason, T. J. (Ed.), Ultrasound in Food Processing. London: Blackie Academic & Professional.
  • Meral, H., & Karaoğlu, M. M. (2019). Ekmeğin Besinsel Özelliklerinin İyileştirilmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 50(2), 217-225. DOI: https://doi.org/10.17097/ataunizfd.496393
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  • Özdemir, S., Göçmen, D., & Yıldırım Kumral, A. (2007). A Traditional Turkish Fermented Cereal Food: Tarhana. Food Reviews International, 23(2), 107-121. DOI: https://doi.org/ 10.1080/87559120701224923
  • Pal, R. S., Bhartiya, A., Yadav, P., Kant, L., Mishra, K. K., Aditya, J. P., & Pattanayak, A. (2017). Effect of Dehulling, Germination and Cooking on Nutrients, Anti-Nutrients, Fatty Acid Composition and Antioxidant Properties in Lentil (Lens Culinaris). Journal of Food Science and Technology, 54(4), 909-920. DOI: https://doi.org/10.1007%2Fs13197-016-2351-4
  • Sabbağ, Ç., & Boğan, E. (2019). Türk Mutfağının Gelişim Sürecine Genel Bakış. Sarıışık, M., & Özbay, G. (Ed.), Ulusal Gastronomi ve Türk Mutfağı. Ankara: Detay Yayıncılık.
  • Sharma, S., Singh, A., & Singh, B. (2019). Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour. Quality Assurance and Safety of Crops & Foods, 11 (3), 305-312. DOI: https://doi.org/10.3920/QAS2018.1357
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  • Sofi, S. A., Singh, J., Mir, S. A., & Dar, B. N. (2020). In Vitro Starch Digestibility, Cooking Quality, Rheology and Sensory Properties of Gluten-Free Pregelatinized Rice Noodle Enriched with Germinated Chickpea Flour. LWT-Food Science and Technology, 133, 110090. DOI: https://doi.org/10.1016/j.lwt.2020.110090
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Ultrason destekli çimlendirilmiş maş fasulyesi ununun tarhana kalitesine etkileri

Year 2023, Volume: 27 Issue: 4, 531 - 544, 27.12.2023
https://doi.org/10.29050/harranziraat.1360809

Abstract

Bu çalışmada, çimlendirilmemiş (ham) ve ultrason destekli çimlendirilmiş maş fasulyesi ununun geleneksel tahıl ürünlerimizden tarhanada kullanılarak tarhananın besin değerinin arttırılması amaçlanmıştır. Bu amaçla ham maş fasulyesi unu (HMFU) ve çimlenmiş maş fasulyesi unu (ÇMFU) tarhana formülasyonunda buğday unu (BU) ile farklı oranlarda (%0, 15, 30, 45 ve 60) yer değiştirilerek kullanılmıştır. Üretilen tarhana örneklerinin fiziksel (renk), kimyasal (su, kül, protein, yağ, karbonhidrat, fitik asit, toplam fenolik madde (TFM), antioksidan aktivite (AA), pH, mineral madde, fonksiyonel (viskozite) ve duyusal özellikleri belirlenmiştir. Maş fasulyesinin çimlendirilmesi ile kül, protein, yağ, TFM ve AA değerlerinde sırasıyla %11, %12, %17, %60 ve %50 artış, karbonhidrat ve fitik asit miktarında ise %4 ve %72 azalma meydana gelmiştir. Tarhana formülasyonunda ÇMFU kullanımı, HMFU içeren örneklere kıyasla L* ve Hue değerlerini düşürmüş, a* değerini ise yükseltmiştir. Maş fasulyesi unu kullanımı ile kontrol örneğinin viskozite değeri 155.30 cP’den 44.60 cP’ye azalmıştır. Tarhana formülasyonunda maş fasulyesi unu oranı arttıkça kül, protein, fitik asit, Ca, Mg, Fe, Zn, TFM, AA ve pH değerleri de artış göstermiştir. Duyusal analiz sonuçları değerlendirildiğinde, HMFU ve ÇMFU’nun yüksek kullanım oranlarının genel kabul edilebilirlik puanlarını düşürdüğü belirlenmiştir. Fiziksel, kimyasal, fonksiyonel ve duyusal özellikler birlikte değerlendirildiğinde tarhana üretiminde %30 oranına kadar HMFU ve ÇMFU kullanımının mümkün olabileceği belirlenmiştir.

Supporting Institution

Karamanoğlu Mehmetbey Üniversitesi Bilimsel Araştırma Projeleri Komisyonu

Project Number

23-YL-21

References

  • Anonim (1990). American Association of Cereal Chemists, Approved Methods of the AACC, 8th ed., St. Paul, MN, USA.
  • Beta, T., Nam, S., Dexter, J. E., & Sapirstein, H. D. (2005). Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller‐Milled Fractions. Cereal Chemistry, 82(4), 390-393. DOI: https://doi.org/10.1094/CC-82-0390
  • Biçer, Ü. N. S. (2018). Karamanda Üretilen Bazı Pekmez Çeşitlerinde Ağır Metal İçeriklerinin ICP-OES ve AAS Metodlarıyla Belirlenmesi. Yüksek Lisans Tezi, Karamanoğlu Mehmetbey Üniversitesi Fen Bilimleri Enstitüsü, Karaman.
  • Bilgiçli, N. (2004). Tarhananın Fitik Asit İçeriği ve Bazı Besin Öğeleri Üzerine Maya, Malt ve Fitaz Katkılarının Etkileri. Doktora Tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Bilgiçli, N. (2009). Effect of Buckwheat Flour on Chemical and Functional Properties of Tarhana. LWT-Food Science and Technology, 42(2), 514-518. DOI: https://doi.org/10.1016/j.lwt.2008.09.006
  • Demir, B., & Bilgiçli, N. (2020). Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours. Journal of Food Science and Technology, 57(10), 3884-3892. DOI: https://doi.org/10.1007/s13197-020-04420-7
  • Duranti, M. (2006). Grain Legume Proteins and Nutraceutical Properties. Fitoterapia, 77(2), 67-82. DOI: https://doi.org/10.1016/j.fitote.2005.11.008
  • Dziki, D., Gawlik-Dziki, U., Kordowska-Wiater, M., & Domań-Pytka, M. (2015). Influence of elicitation and germination conditions on biological activity of wheat sprouts. Journal of Chemistry, 2015, 1-8. DOI: https://doi.org/10.1155/2015/649709
  • 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. Lebensm.-Wiss. Technol. 38, 409-416. DOI: https://doi.org/10.1016/j.lwt.2004.06.009
  • 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. DOI: https://doi.org/10.3153/JFHS18002
  • Ertaş, N., Türker, S., & Bilgiçli, N. (2008). Çeşitli Proseslerin Baklagilin Besinsel ve Antibesinsel Öğelerine Etkisi. Türkiye 10. Gıda Kongresi, (pp. 475-478), 21-23.
  • Francis, F. J. (1998). Colour analysis. In S. S. Nielsen (Ed.), Food Analysis. USA: An Aspen Publishers.
  • Gamez-Meza, N., Noriega-Rodriguez, J. A., Medina-Juarez, L. A., Ortega-Garcia, J., Cazarez-Casanova, R., & Angulo-Guerrero, O. (1999). Antioxidant Activity in Soybean Oil of Extracts From Thompson Grape Bagasse. Journal of the American Oil Chemists' Society, 76(12), 1445.
  • Gao, L., Wang, S., Oomah, B. D., & Mazza, G. (2002). Wheat Quality: Antioxidant Activity of Wheat Millstreams. In Perry, K. W. N., & Wrigley, C. W. (Ed.), Wheat Quality Elucidation (pp. 219-233). AACC International.
  • Garcia-Alvarez, J., Alava, J. M., Chavez, J. A., Turo, A., Garcia, M. J., & Salazar, J. (2006). Ultrasonic characterisation of flour–water systems: A new approach to investigate dough properties. Ultrasonics, 44, e1051-e1055. DOI: https://doi.org/10.1016/j.ultras.2006.05.099
  • Gyamfi, M. A., Yonamine, M. & 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(6), 661-667. https://doi:10.1016/S0306-3623(98)00238-9
  • Haug, W., & Lantzsch, H. J. (1983). Sensitive Method for The Rapid Determination of Phytate in Cereals and Cereal Products. Journal of the Science of Food and Agriculture, 34(12), 1423-1426.
  • Ibanoglu, S., Ainsworth, P., Wilson, G., & Hayes, G. D. (1995). The Effect of Fermentation Conditions on the Nutrients and Acceptability of Tarhana. Food Chemistry, 53(2): 143-147.
  • İbrahim, S. S., Habiba, R. A., Shatta, A. A., & Embaby, H. E. (2002). Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Food/Nahrung, 46(2), 92-95.
  • Kanmaz, E. (2017). Fonksiyonel Antioksidan Gıdalar: Yenilebilir Tohum Filizleri. İzmir: Sidas Yayıncılık.
  • Kılıç Keskin, H. (2022). Glutensiz Tarhana Üretimi Üzerine Araştırmalar. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Kılınçer, F. N. (2018). Çimlendirilmiş Bazı Tahıl ve Baklagillerin Besinsel Ve Fonksiyonel Özellikleri Üzerine Bir Araştırma. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Kılınçer, F. N., & Demir, M. K. (2019). Çimlendirilmiş Bazı Tahıl ve Baklagillerin Fiziksel ve Kimyasal Özellikleri. Gıda, 44(3): 419-429.
  • Kumral, A. (2015). Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours. Chemistry Central Journal, 9(1), 1-8. DOI: https://doi.org/10.1186/s13065-015-0093-4
  • Li, L., Yuan, T. Z., Setia, R., Raja, R. B., Zhang, B., & Ai, Y. (2019). Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. Food Chemistry, 276, 599-607. DOI: https://doi.org/10.1016/j.foodchem.2018.10.064
  • López-Martínez, L. X., Leyva-López, N., Gutiérrez-Grijalva, E. P., & Heredia, J. B. (2017). Effect of cooking and germination on bioactive compounds in pulses and their health benefits. Journal of Functional Foods, 38, 624-634. DOI: https://doi.org/10.1016/j.jff.2017.03.002
  • Mamilla, R. K., & Mishra, V. K. (2017). Effect of germination on antioxidant and ACE inhibitory activities of legumes. LWT, 75, 51-58. DOI: https://doi.org/10.1016/j.lwt.2016.08.036
  • Mason, T. J. (1998). Power Ultrasound in Food Processing the Way Forward. In Povey, M. J., & Mason, T. J. (Ed.), Ultrasound in Food Processing. London: Blackie Academic & Professional.
  • Meral, H., & Karaoğlu, M. M. (2019). Ekmeğin Besinsel Özelliklerinin İyileştirilmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 50(2), 217-225. DOI: https://doi.org/10.17097/ataunizfd.496393
  • Okur, B., & Madenci, B. A. (2019). Çiğ Beslenme (Raw Food) Akımında Çimlendirilmiş Hububat ve Baklagillerin Önemi. Journal of Tourism and Gastronomy Studies, 664, 675. DOI: https://doi.org/10.21325/jotags.2019.384
  • Özdemir, S., Göçmen, D., & Yıldırım Kumral, A. (2007). A Traditional Turkish Fermented Cereal Food: Tarhana. Food Reviews International, 23(2), 107-121. DOI: https://doi.org/ 10.1080/87559120701224923
  • Pal, R. S., Bhartiya, A., Yadav, P., Kant, L., Mishra, K. K., Aditya, J. P., & Pattanayak, A. (2017). Effect of Dehulling, Germination and Cooking on Nutrients, Anti-Nutrients, Fatty Acid Composition and Antioxidant Properties in Lentil (Lens Culinaris). Journal of Food Science and Technology, 54(4), 909-920. DOI: https://doi.org/10.1007%2Fs13197-016-2351-4
  • Sabbağ, Ç., & Boğan, E. (2019). Türk Mutfağının Gelişim Sürecine Genel Bakış. Sarıışık, M., & Özbay, G. (Ed.), Ulusal Gastronomi ve Türk Mutfağı. Ankara: Detay Yayıncılık.
  • Sharma, S., Singh, A., & Singh, B. (2019). Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour. Quality Assurance and Safety of Crops & Foods, 11 (3), 305-312. DOI: https://doi.org/10.3920/QAS2018.1357
  • Slinkard, K., & Singleton, V. L. (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture, 28 (1), 49-55. DOI: https://doi.org/10.5344/ajev.1977.28.1.49
  • Sofi, S. A., Singh, J., Mir, S. A., & Dar, B. N. (2020). In Vitro Starch Digestibility, Cooking Quality, Rheology and Sensory Properties of Gluten-Free Pregelatinized Rice Noodle Enriched with Germinated Chickpea Flour. LWT-Food Science and Technology, 133, 110090. DOI: https://doi.org/10.1016/j.lwt.2020.110090
  • Şahin Ercan, S., & Soysal, Ç. (2011). Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması. GIDA/The Journal of Food, 36(4).
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There are 48 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section dp
Authors

Elif Kurt 0000-0003-1342-4630

Hacer Levent 0000-0002-7321-5577

Project Number 23-YL-21
Early Pub Date December 26, 2023
Publication Date December 27, 2023
Submission Date September 18, 2023
Published in Issue Year 2023 Volume: 27 Issue: 4

Cite

APA Kurt, E., & Levent, H. (2023). Ultrason destekli çimlendirilmiş maş fasulyesi ununun tarhana kalitesine etkileri. Harran Tarım Ve Gıda Bilimleri Dergisi, 27(4), 531-544. https://doi.org/10.29050/harranziraat.1360809

Indexing and Abstracting 

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.