Development and Characteristic Properties of Functional Tarhana Enriched with Pumpkin (Cucurbita maxima Duch.) Flour

Year 2025, Volume: 14 Issue: 4, 165 - 173, 30.12.2025

İkranur Felek , Ebru Akkemik

https://doi.org/10.46810/tdfd.1764450

Abstract

Pumpkin is a good source of carotenoids, dietary fiber, and bioactive compounds, and it has been widely used to enrich various food products. However, no studies have been reported on its use in the production of tarhana, a traditional Turkish fermented food. In this study, gluten-free tarhana was produced by substituting wheat flour with lyophilized pumpkin flour at levels of 0%, 5%, 10%, 20.5%, and 41%. The analyses revealed that the addition of pumpkin flour significantly reduced the protein content and viscosity of tarhana, while increasing its ash, moisture, total carotenoid, and dietary fiber contents. No significant differences were observed in pH, water activity, and salt content. All tarhana samples showed an increase in carotenoid, fiber, and antioxidant contents. Sensory evaluation results indicated that tarhana samples containing 5% and 10% pumpkin flour were the most preferred by the panelists. Overall, the findings demonstrated that pumpkin flour can be successfully used in the production of low-gluten, nutritionally enriched tarhana.

Keywords

Functional Foods , Fermentation , Carotenoids , Tarhana , Pumpkin , Gluten free

Ethical Statement

An approval report from the Siirt University Non-Interventional Clinical Research Ethics Committee, dated 05 November 2018 and numbered 03-1, was obtained prior to conducting the sensory analysis.

Supporting Institution

Siirt University Scientific Research Projects Coordination Office

Project Number

2019-SİÜFEB-003

Thanks

This study forms part of the master's thesis conducted by İkranur FELEK in 2019 under the supervision of Assoc. Prof. Dr. Ebru AKKEMİK. The research was supported by the Siirt University Scientific Research Projects Coordination Office (Project No: 2019-SİÜFEB-003). The authors gratefully acknowledge this support. The authors gratefully acknowledge the support and contributions of the Science and Technology Application and Research Center at Siirt University. We gratefully acknowledge the valuable contribution of Dr. Şule Azime YENİÇERİ to the statistical analyses performed in this study.

Balkabağı (Cucurbita maxima Duch.) Unuyla Zenginleştirilmiş Fonksiyonel Tarhananın Geliştirilmesi ve Karakteristik Özellikleri

Abstract

Balkabağı karotenoidler, lif ve biyoaktif bileşikler bakımından iyi bir kaynak olup, çeşitli gıdaların zenginleştirilmesinde yaygın olarak kullanılmaktadır. Ancak, geleneksel bir Türk fermente gıdası olan tarhana üretiminde kullanımına yönelik herhangi bir çalışma bulunmamaktadır. Bu çalışmada, liyofilizasyon yöntemiyle elde edilen balkabağı ununun %0, %5, %10, %20,5 ve %41 oranlarında buğday unu yerine ikame edilmesiyle glutensiz tarhana üretimi araştırılmıştır. Yapılan analizler sonucunda kabak unu ilavesinin, tarhananın; protein içeriğini ve viskozitesini önemli ölçüde azalttığı; kül, nem, toplam karotenoidler ve diyet lifi içeriğini artırdığı; pH, su aktivitesi ve tuz içeriğinde ise önemli bir fark gözlenmediği bulunmuştur. Bütün tarhana örneklerinin karotenoid, lif ile antioksidan içeriğinde artış sağladığı belirlenmiştir. Duyusal analiz çalışması sonucu elde edilen verilerden, %5 ve %10 balkabağı unu içeren tarhana örneklerinin beğeni düzeyinin yüksek olduğunu belirlenmiştir. Sonuçlar, balkabağı ununun, düşük glutenli ve besin açısından zenginleştirilmiş tarhananın üretiminde başarılı bir şekilde kullanılabileceğini ortaya koymuştur.

Keywords

Fonksiyonel Gıdalar , Fermantasyon , Karotenoidler , Glutensiz un , Balkabağı , Tarhana

Ethical Statement

Duyusal analizlerin gerçekleştirilmesinden önce, Siirt Üniversitesi Girişimsel Olmayan Klinik Araştırmalar Etik Kurulu’ndan 05 Kasım 2018 tarihli ve 03-1 sayılı onay raporu alınmıştır.

Supporting Institution

Siirt Üniversitesi Bilimsel Araştırma Projeleri (BAP) Koordinatörlüğü

Project Number

2019-SİÜFEB-003

Thanks

Bu çalışma, Doç. Dr. Ebru AKKEMİK danışmanlığında, İkranur FELEK tarafından 2019 yılında tamamlanan yüksek lisans tezinin bir parçasıdır. Araştırma, Siirt Üniversitesi Bilimsel Araştırma Projeleri (BAP) Koordinatörlüğü tarafından desteklenmiştir (Proje No: 2019-SİÜFEB-003). Yazarlar, bu destek için içtenlikle teşekkür eder. Ayrıca, Siirt Üniversitesi Bilim ve Teknoloji Uygulama ve Araştırma Merkezi’nin katkılarından dolayı şükranlarını sunar. Bu çalışmada gerçekleştirilen istatistiksel analizlere değerli katkılarından dolayı Dr. Şule Azime YENİÇERİ'ye teşekkür ederiz.

References

• Balkaya A, Yanmaz R, and Özbakir M. Evaluation of variation in seed characters of Turkish winter squash (Cucurbita maxima) populations. New Zealand Journal of Crop and Horticultural Science. 2009; 37(3):167–178.
• Ahmad G, Khan AA. Pumpkin: horticultural importance and its roles in various forms; a review. International Journal of Horticulture & Agriculture. 2019; 4,1–6.
• Xanthopoulou MN, Nomikos T, Fragopoulou E, Antonopoulou S. Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts. Food Research International. 2009;42 (5-6):641–646.
• National Nutrient Database, USD, "A National Nutrient Database for Standard Reference, Release 1. U.S. report no: 11422," Department of Agriculture, Agricultural Research Service, 2018. [Online]. Available: https://ndb.nal.usda.gov/ndb/search/list
• "Countries by Pumpkin Production," 2021. [Online]. Available: http://www.fao.org/faostat/en/. [Accessed: 2021].
• Jin H, Zhang YJ, Jiang JX, Zhu LY, Chen P, Li J, ea al. Studies on the extraction of pumpkin components and their biological effects on blood glucose of diabetic mice. Journal of Food and Drug Analysis. 2013;21(2):184-189.
• Dyshlyuk L, Babich O, Prosekov A, Ivanova S, Pavsky V, Yang Y. In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. Bioactive Carbohydrates and Dietary Fibre. 2017;12:20-24.
• Caili F, Huan S, Quanhong L. A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods for Human Nutrition. 2006;61(2):73–80.
• Kaushik G, Satya S, Khandelwal RK, Naik SN. Commonly consumed Indian plant food materials in the management of diabetes mellitus. Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 2010;4(1):21-40.
• Jacobo-Valenzuela N, Marostica-Junior MR, Zazueta-Morales JJ, Gallegos-Infante JA. Physicochemical, technological properties, and health benefits of Cucurbita moschata Duschense vs. Cehualca. Food Research International, 2011;44(9):2587-2593.
• Zhou CL, Lie W, Zhao J, Yuan C, Song Y, Chen D, et al. The effect of high hydrostatic pressure on microbiological quality and physical-chemical characteristics of pumpkin (Cucurbita maxima Duch.) during refrigerated storage. Innovative Food Science and Emerging Technologies. 2014;21:24-34.
• Aziz A, Noreen S, Khalid W, Ejaz A, Faiz ul Rasool I, Maham. et al. Pumpkin and pumpkin byproducts: phytochemical constituents, food application and health benefits. ACS Omega. 2023;8(26):23346-23357.
• Yıldız A. Dondurma Üretiminde Bal Kabağı Kullanımı ve Kalite Üzerine Etkisi [Yüksek Lisans Tezi]. Elazığ: Fırat Üniversitesi; 2017.
• Bakırcı S. Balkabağı Lifi Kullanımının Yarım Yağlı Yoğurdun Kalitesi ve Depolama Stabilitesi Üzerine Etkisi [Yüksek Lisans Tezi], Erzurum: Atatürk Üniversitesi; 2014.
• El Samh MMA, Sherein SAA, Essam HH. Properties and antioxidant activity of probiotic yogurt flavored with black carrot, pumpkin and strawberry. International Journal of Dairy Science. 2013;8(2):48–57.
• Aydın E, Balkabağı (Cucurbita moschata) Unu Katkısının Bisküvinin Antioksidan Aktivite ve Besinsel Kalitesine Etkileri [Doktora Tezi]. Bursa: Uludağ Üniversitesi; 2014.
• Gözükara Öİ. Balkabağı Tozunun Fizikokimyasal ve Sorpsiyon Özellikleri Üzerine Kurutma Metotlarının Etkisi ve Balkabağı Tozunun Kek Üretiminde Kullanımı [Yüksek Lisans Tezi]. İstanbul; İstanbul Teknik Üniversitesi; 2013.
• Özel C. Balkabağından (Cucurbita maxima) Elde Edilen Ürünlerde in vitro Karotenoid Biyoerişilebilirliği, Antioksidan Kapasite ve Antidiyabetik Aktivitenin Saptanması [Yüksek Lisans Tezi]. İzmir: Ege Üniversitesi; 2015.
• Roznowska IP. Physicochemical properties of starches isolated from pumpkin compared with potato and corn starches. Journal of Biological Macromolecules, 2017; 101:536–542.
• Mirhosseini H, Rashid NFA, Amid BT, Cheong KW, Kazemi M, Zulkurnain M. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. LWT Food Science and Technology, 2015;63(1):184–190.
• Shkodina O, Zeltser AO, Selivanov YN, Ignatov VV. Enzymic extraction of pectin preparations from pumpkin, Food Hydrocolloids, 1998;12:313–316.
• Ünal DC. Sherbet production from food waste within the scope of sustainable gastronomy [Yüksek Lisans Tezi], İstanbul: İstanbul Gelişim Üniversitesi; 2022.
• Kavak KG. Production of pumpkin-based fruit bar with antioxidant and antidiabetic properties enriched with pomegranate peel phenolic compounds [Yüksek Lisans Tezi], Kayseri: Erciyes Üniversitesi; 2022.
• Güven M, Characterization and modelling of pumpkin chips production with microwave assisted drying method. İstanbul: İstanbul Teknik Üniversitesi; 2015.
• Różyło R, Gawlik-Dziki U, Dziki D, Jakubczyk A, Karaś M, Różyło K. Wheat bread with pumpkin (Cucurbita maxima L.) pulp as a functional food product. Food Technology and Biotechnology, 2014; 52(4):430–438.
• Bachmann J, Adam KL. Organic pumpkin and winter squash marketing and production. 2010. [Online]. Available: https://attra.ncat.org/attra-pub/summaries/summary.php?pub=30. [Accessed: May 3, 2019].
• Guiné R, Food product development: whey cheese with pumpkin jam. Academic Research International. 2012; 2(1):52–59.
• Changade SP, Wasnik PG, Waseem M, Kadu AB, Chapke JS. Process upgradation of bottle gourd and pumpkin kheer. Journal of Dairying Foods and Home Sciences. 2012; 31(1): 28-33.
• Babukhadia KR, Ermolaev AO, Podtoptannyi VC. Biologically active substances of plant components for the enrichment of dairy products, IOP Conference Series: Earth and Environmental Science. 2020; 547(1):012009.
• Konopacka D, Seroczynska A, Korzeniewska A, Jesionkowska K, Niemirowicz-Szcytt K. Plocharski W. Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content. LWT-Food Science and Technology. 2010;43(2):302–309.
• Özdemir S, Göçmen D, Kumral AY. A traditional Turkish fermented cereal food: Tarhana. Food Reviews International. 2007;23:107–121.
• Ertaș N, Sert D, Demir MK, Elgün A, Effect of whey concentrate addition on the chemical, nutritional and sensory properties of tarhana (a Turkish fermented cereal-based food). Food Science and Technology Research. 2009; 15(1):51–58.
• Çağlar A, Erol N, Elgün SM, Effect of carob flour substitution on chemical and functional properties of tarhana. Journal of Food Processing and Preservation. 2013;37(5): 670-675.
• Herken EN, Aydın N. Use of carob flour in the production of tarhana. Polish Journal of Food and Nutrition Science. 2015;65(3):167–174.
• Bilgiçli N. Effect of buckwheat flour on chemical and functional properties of tarhana. LWT–Food Science and Technology, 2009;42(2):514–518.
• Evangelos S.,. Lazos AG, Bratakos M. The fermentation of Trahanas: A milk-wheat flour combination. Plant Foods For Human Nutrition, 1993; 44, pp. 45–62,.
• Coşkun F, Tarhananın tarihi ve Türkiye’de tarhana çeşitleri. Gıda Teknolojileri Elektronik Dergisi. 2014;9(3):69–79.
• Kilci AY, Göçmen D, Dietary fibre and [Beta]-glucan contents of oat tarhana: A Turkish fermented cereal food. Journal of Agricultural Science. 2012;4(11):72–77.
• Bilgiçli N, Aktaş K, Levent H, Utilization of citrus albedo in tarhana production. Journal of Food and Nutrition Research, 2014;53(2):162–170.
• Cankurtaran T, Ceylan H, Bilgiçli N, Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup, Journal of Food Processing and Preservation, 2020; 44(10):e14826.
• Felek İ, Akkemik E. Production and characterization of tarhana soup enriched with pomegranate peel flour. In International Siirt Conference on Scientific Research, Siirt, 2022.
• Ergin A, Çölyak hastalarına özel bisküvi erişte ve pide üretimi [Yüksek Lisans Tezi]. Denizli: Pamukkale Üniversitesi Fen Bilimleri Enstitüsü; 2011.
• Sapone, A., Bai, J.C., Ciacci, C. et al. Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med 10, 13 (2012). https://doi.org/10.1186/1741-7015-10-13
• Yalçın E, Çelik S, Köksel H. Chemical and sensory properties of new gluten free products: rice and corn tarhana. Food Science of Biotechnology, 2008; 17(4): 728–733.
• Demir K.M. Use of quinoa flour in the production of gluten-free tarhana. Food Science and Technology Research, 2014; 20(5):1087–1092.
• Temiz H, Tarakçı Z. Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis). Journal Food Science and Technology, 2017; 54(3):735–742.
• Thermo scientific flash 200 CHNS analyzer: stability, linearity, repeatability and accuracy. Thermo Scientific, pp. 1–5, 2019.
• Türk Standartları Enstitüsü (TSE), Tarhana Standardı (TS 2282), Ankara.
• AACC, Approved Methods of the American Association of Cereal Chemists, 8th ed., St. Paul, MN: Cereals & Grains Association, 1990.
• Gül T. Bayat Ekmeklerin Tarhana Üretiminde Değerlendirilmesi [Yüksek Lisans Tezi], Kayseri: Erciyes Üniversitesi Fen Bilimleri Enstitüsü; 2010.
• Anıl M, Durmuş Y, Tarakçı Z. Farklı gamlar içeren mısır unlu ve fırınlanmış mısır unlu tarhanaların viskozitelerinin kıyaslanması. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 2016; 6(2) 128–135.
• Anonymous, "Gıdalarda tuz tayini" Mesleki Teknik Eğitimin Güçlendirilmesi Projesi(MEGEP), pp. 1–31, 2011.
• Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics. 1994; 315(1):161–169.
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology Medicine, 1999; 26(9):1231–1237.
• Jun H.-I, Lee C.-H, Song G.-S, Kim Y.-S, Characterization of the pectic polysaccharides from pumpkin peel. LWT - Food Science and Technology, 2006; 39(5), 554–561.
• Polat Y, Buğday ve Balkabağı Tozu İlavesinin Unun Ekmeklik Kalitesi Üzerine Etkisi [Yüksek Lisans Tezi], İstanbul: İstanbul Teknik Üniversitesi, 2007.
• de Escalada Pla MF, Ponce NM, Stortz CA, Gerschenson LN, Rojas AM. Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). LWT-Food Science and Technology, 2007;40(7), 1176-1185.
• Ünlü, U. M., 2017. Havuç Lifi ve Şeker Pancarı Lifinin Tarhana Kalitesine Etkisi, Yüksek Lisans Tezi, Aksaray Üniversitesi Fen Bilimleri Enstitüsü, Aksaray, 1-43.
• Hançer A, Besinsel Liflerin Tarhana Üretiminde Kullanımı [Yüksek Lisans Tezi], Malatya; İnönü Üniversitesi, 2010.
• Aktaş K, Farklı Kepek ve Süt Serum Proteinleri Kullanılarak Zenginleştirilen Tarhananın Bazı Özelliklerinin Belirlenmesi [Yüksek Lisans Tezi], Konya; Selçuk Üniversitesi, 2018.
• Işık MS, Bilgin R, Gökırmaklı Ç, Şatır G, Güzel-Seydim ZB. Determination of the effects of different drying methods on tarhana with improved functional properties. Turk. J. Agric.-Food Sci. Technol. 2023; 11:460-9.