Comparison of physical, chemical and sensory analyzes of tarhana containing black carrot extract and classical tarhana

Year 2024, , 63 - 71, 30.06.2024

Zuhal Sahin , Fatih Sönmez

https://doi.org/10.53663/turjfas.1428794

Abstract

Tarhana, which is very rich in nutritional value, has been the crown of our tables for centuries and is one of our common values wherever we live. It is obtained with black carrot extract to give this special food an even richer form. Black carrot extract was used to increase the anthocyanin content of the tarhana. In this study, physical and chemical analyzes, total phenolic content and total flavonoid content, antioxidant activities, colour measurement, sensory analysis of tarhana prepared with black carrot extract were determined. At the same time, the total amount of monomeric anthocyanin was determined. All these values were compared with classical tarhana and it was determined that tarhana containing black carrot extract had high DPPH activity (4.21±1.78 mg/mL) and high anthocyanin content (19.14±2.02 mg cyn3-glu/kg sample). According to the sensory analysis, the acceptability of tarhana with black carrot extract was determined to be high.

Keywords

Anthocyanin, Antioxidant activity, Black carrot, Tarhana

References

• AACC (2010). AACC International Approved Methods of Analysis, AACC International, St. Paul, MN, USA, 11th edition.
• AACC (1999) Method 08-01.01. Ash Basic Method. Approved Methods of Analysis, 11th edition. St. Paul,
• Aktaş, K., & Akın, N. (2020). Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product. LWT, 129, 109574. https://doi.org/10.1016/j.lwt.2020.109574
• AOAC (2000). Method 992.23, In “Official Methods of Analysis”, 17th Ed., AOAC International, Gaithersburg, MD.
• Atasoy, R., & Ertop, H. M., (2021). Assessment of nutritional and bioactive properties for gluten- free tarhana containing various legumes and cereals. Journal of Food Process of Preservation, 45, 15606. https://doi.org/10.1111/jfpp.15606
• Bakowska-Barczak, A., (2005). Acylated anthocyanins as stable, natural food colorants. Polish Journal of Food and Nutrıtıon Scıences, 14/55(2), 107-116.
• Bronze, M., Figueira, M., & Mecha, E., (2012). Flavonoids and its Contribution to a Healthier Life. Handbook on Flavonoids: Dietary Sources, Properties and Health Benefits. Nova Biomedical, 197-247.
• Cadi, H.E., Cadi, A.E., Kounnoun, A., El-Majdoub, Y.O., Lovillo, M.P., Brigui, J., Dugo, P., Mondello, L., & Cacciola, F. (2020). Wild strawberry (Arbutus unedo): Phytochemical screening and antioxidant properties of fruits collected in northern Morocco. Arabian Journal of Chemistry, 13, 6299–6311. https://doi.org/10.1016/j.arabjc.2020.05.022
• Cankurtaran, T., Ceylan, H., & Bilgiçli, N. (2020). 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, 44(10), e14826. https://doi.org/10.1111/jfpp.14826
• Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A., & Zagrodzki, P. (2012). Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT-Food Science and Technology, 46(2), 548-555 https://doi.org/10.1016/j.lwt.2011.11.009
• Ghafoor, K., Al‐Juhaimi, F., Özcan, M.M., Babiker, E. E., Ahmed, I.A.M., & Alsawmahi, O.N. (2021). Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.). International Journal of Food Science & Technology, 56(7), 3600-3606. https://doi.org/10.1111/ijfs.14989
• Giusti, M., & Wrolstad, R.E., (2001). Characterization and measurement of anthocyanins by UV–visible spectroscopy. Handbook of Food Analytical Chemistry, Wiley Interscience, New Jersey, 19–3. https://doi.org/10.1002/0471142913.faf0102s00
• Giusti, M.M., & Wrolstad, R.E., (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14(3), 217-225. https://doi.org/10.1016/S1369-703X(02)00221-8
• Gok, İ., & Vatandost, G., (2021). Studying the consumer preferences and consumption attitudes of traditional tarhana. Food Health and Technology Innovations, 4(9), 338-361. https://dergipark.org.tr/en/pub/food/issue/66410/1039967
• Hendek Ertop, M., & Atasoy, R. (2019). Farkli tahil ve bakliyat unlari ile üretilen tarhanalarin fizikokimyasal, reolojik ve duyusal nitelikleri. Gıda, 44(5), 781-793. https://doi.org/10.15237/gida.GD19018
• Huang, D., Ou, B., & Prior, R.L., (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856. https://doi.org/10.1021/jf030723c
• Kammerer, D., Carle, R., & Schieber, A., (2004). Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties. European Food Research and Technology, 219, 479–486. https://doi.org/10.1007/s00217-004-0976-4
• Karatas, İ. , Elmastas, M., & Karataş, R. (2014). Effects of some applications on anthocyanin production in callus culture of black carrot (Daucus carota ssp. sativus var. atrorubens Alef). Gaziosmanpaşa Bilimsel Araştırma Dergisi , (9) , 62-73 . https://dergipark.org.tr/en/pub/gbad/issue/29703/319600
• Köse, E., & Cagındı, Ö.S. (2002). An investigation into the use of different flours in tarhana. International Journal of Food Science & Technology, 37(2), 219-222.
• Mazza, G., (2007). Anthocyanins and heart health. Annali dell Istituto Superiore di Sanità, 43(4), 369-74.
• Nacak, F.M., (2014). Electrochemical Methods For Detection Of Antioxidant Capacity And Comparison With Classical Methods. Adnan Menderes Üniversity, Department of Chemistry, Aydın, 101.
• Tarakçi, Z., & Oğurlu, M. N. (2023). The effects of hazelnut pulp adding on sensorial properties of tarhana. Turkish Journal of Food and Agriculture Sciences, 5(2), 88-93. https://doi.org/10.53663/turjfas.1380536
• Sensoy, E., & Tarakci, Z. (2023). Effect of almond pulp addition on physical, chemical and functional properties of tarhana. Tekirdağ Ziraat Fakültesi Dergisi, 20(3), 620-630. https://doi.org/10.33462/jotaf.1200426
• Sonmez, F., & Sahın, Z., (2022). Comparative study of total phenolic content, antioxidant activities, and polyphenol oxidase enzyme ınhibition of quince leaf, peel, and seed extracts. Erwerbs-Obstbau, 65, 745-750. https://doi.org/10.1007/s10341-022-00696-5
• Sonmez, F., Gunesli, Z., Kurt, B.Z., Gazioglu, I., Avci, D., & Kucukislamoglu, M. (2019). Synthesis, antioxidant activity and SAR study of novel spiro-isatin-based Schiff bases. Molecular Diversity, 23, 829-844. https://doi.org/10.1007/s11030-018-09910-7
• Sormaz, Ü., Onur, N., Güneş, E., & Nizamoğlu, H.F., (2019). Regional Differences in traditional products of turkish cuisine: The Example of tarhana. Aydin Gastronomy, 3(1), 1-9. https://dergipark.org.tr/tr/pub/aydingas/issue/42929/519623
• Tanguler, H. and Tatlısoy, A. (2022). Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product. Journal of Food Processing and Preservation, 46(12), e1726. https://doi.org/10.1111/jfpp.17267
• Tarakci, Z., & Ogurlu, M.N. (2023). The effects of hazelnut pulp adding on sensorial properties of tarhana. Turkish Journal of Food and Agriculture Sciences, 5(2), 88-93. https://doi.org/10.53663/turjfas.1380536
• Tarakci, Z., Anil, M., Koca, I. & Islam, A. (2013). Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana. Quality Assurance and Safety of Crops & Foods, 5(4), 347-355. https://doi.org/10.3920/QAS2012.0155
• Yao, L.H., Jiang, Y.M., Shi J., TomasBarberan, F.A., Datta, N., Singanusong R., & Chen, S.S. (2004). Flavonoids in food and their health benefits. Plant Foods for Human Nutrition 59, 113–122. https://doi.org/10.1007/s11130-004-0049-7