Tarhana üretiminde bayat ekmek kullanımının ürün kalitesi üzerine etkileri

Year 2024, Volume: 28 Issue: 4, 659 - 672, 15.12.2024

Tuğba Gül Dikme , Osman Sağdıç

https://doi.org/10.29050/harranziraat.1404072

Abstract

Bu araştırmanın amacı; günde 4,9 milyon israf edilen bayat ekmeğin fermente tarhana üretiminde kullanılması ve bayat ekmeğin tarhananın fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerindeki etkisinin belirlenmesidir. Bu araştırmada çeşitli oranlarda bayat ekmeklerden elde edilen galeta ununun (%25, %50, %75, %100) ve buğday unu (%100) kullanılarak beş farklı tarhana formülasyonu üretilmiştir. Çalışmada % 32,74 buğday unu ya da galeta unu ile yapılan tarhanalar kapsamlı fizikokimyasal, mikrobiyolojik ve duyusal analizlere tabi tutulmuştur. Yapılan çalışma tarhana örnekleri arasında pH, protein, yağ ve nem değerleri açısından önemli bir fark olmadığını ortaya koymuştur (p>0.05). Yapılan analizde TMAB, koliform, S. aureus, laktik asit bakterileri, mayalar ve küflerin veri analizi tarhana örnekleri arasında kayda değer bir farklılık göstermemiştir (p>0.05). Lb. delbrueckii ssp. bulgaricus ve S. thermophilus izolatları bu araştırmanın sonuçları olarak elde edilmiştir. Farklı oranlarda bayat ekmek kırıntılarından veya tamamen buğday unundan hazırlanan tarhanaların kalite özelliklerinde önemli bir farklılık görülmemiştir. Bu da tarhananın fizikokimyasal özelliklerinin bayat ekmek kırıntılarından olumsuz etkilenmediğini göstermektedir. Sonuçlar tarhana üretiminde sadece buğday unu yerine ≤%25 oranında bayat ekmek kullanılmasının mümkün olabileceğini göstermektedir. Elde edilen tarhana Lb. delbrueckii ssp. bulgaricus ve S. thermophilus dahil olmak üzere laktik asit bakterilerinin varlığına atfedilen yüksek bir biyolojik değere sahiptir. Bu durum bayat veya atılmış ekmeğin tarhanaya dahil edilmesi için bir fırsat sunmakta ve böylece potansiyel olarak ekonomik değerini artırmaktadır. Gelecekteki araştırmalar, bayat ekmekle üretilen tarhananın tüketici kabulü ve pazar potansiyelini inceleyerek ticari uygulanabilirliğini değerlendirebilir. Ayrıca, mikrobiyolojik analizlerin kapsamının daha geniş bir probiyotik suş yelpazesini içerecek şekilde genişletilmesi, tarhananın sağlığa faydalarının daha iyi anlaşılmasına katkıda bulunabilir ve böylece fonksiyonel bir gıda ürünü olarak konumlandırılmasını destekleyebilir.

Keywords

Tarhana, Bayat Ekmek, Galeta Unu, Laktik Asit Bakterileri

Supporting Institution

Erciyes Üniversitesi

Project Number

FBY–08–588

Thanks

Erciyes Üniversitesi

Impact of stale bread utilization on the quality attributes of tarhana production

Abstract

The objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the final product. Five different tarhana formulations were developed using breadcrumbs (25%, 50%, 75%, 100%) and wheat flour (100%) derived from stale bread in varying proportions. Tarhana produced with 32.74% wheat flour or breadcrumbs underwent comprehensive physicochemical, microbiological, and sensory analyses to evaluate the effects of these formulations. The study revealed no significant differences in pH, protein, fat, and moisture values among the tarhana samples (p>0.05). Furthermore, the data analysis of TMAB, coliforms, S. aureus, lactic acid bacteria, yeasts, and moulds did not indicate any notable differences among the tarhana samples (p>0.05). The Lb. delbrueckii ssp. bulgaricus and S. thermophilus isolates were obtained as the results of this investigation. There was no significant disparity in the quality attributes of tarhana prepared from varying ratios of stale breadcrumbs or entirely from wheat flour. It implies that the physicochemical features of tarhana were not negatively impacted by stale breadcrumbs. The results show that incorporating ≤25% stale bread instead of solely wheat flour in the production of tarhana can be feasible. Additionally, tarhana possesses a high biological value attributed to the presence of lactic acid bacteria including Lb. delbrueckii ssp. bulgaricus and S. thermophilus in samples. This presents an opportunity for incorporating stale or discarded bread into tarhana, thereby potentially increasing its economic value. Future investigations might also explore consumer acceptance and market potential for tarhana made with stale bread to assess its commercial viability. Lastly, expanding the microbiological analysis to include a broader spectrum of probiotic strains could enhance the understanding of tarhana's health benefits, thus contributing to its positioning as a functional food product.

Keywords

Tarhana, Stale Bread, Breadcrumbs, Lactic Acid Bacteria

Project Number

FBY–08–588

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