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Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent

Yıl 2010, Cilt: 8 Sayı: 3, 11 - 17, 01.06.2010

Öz

Tarhana is a fermented food widely consumed in Turkey and the Middle East. Addition of wheat bran as a source of dietary fiber to tarhana contributes to the development of value-added functional foods. In this study, wheat flour was partially 20 and 40% substituted with wheat bran, and chemical, rheological and sensory properties of tarhana soups were determined. All tarhana dough samples had similar pH values about 3.8 after six days of fermentation. The substitution of wheat flour with wheat bran in tarhana formulation at a 40% level significantly increased the crude fiber contents of tarhana powders from about 0.6 to 4.3% on dry basis. Flow behavior indices of tarhana samples ranged from 0.45 to 0.65, indicating that all tarhana soup samples exhibited pseudoplastic behavior over the temperatures studied. Lower flow behavior indices were found for tarhanas with wheat bran than control tarhanas. Panelists equally liked tarhana soups with wheat bran substituting 20% of flour and control tarhana soups, while disliking tarhana soups with wheat bran substituting 40% of flour in formulation. Results indicated that wheat bran can be added to tarhana as a source of dietary fiber to develop a functional food; however, consumer acceptability is a key factor restricting the amount of wheat bran in formulation

Kaynakça

  • Dağlıoğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food: its recipe, production and composition. Nahrung 44(2): 85-88.
  • Ibanoglu, S., Ibanoglu, E., Ainsworth, P., 1999. Effect of different ingredients on the fermentation activity in tarhana. Food Chemistry 64: 103-106.
  • Siyamoglu, B., 1961. Investigations on preparation and composition of Turkish tarhana (in Turkish). Izmir, Turkey: Ege University Press.
  • Ibanoglu, S., Ibanoglu, E., 1999. Rheological properties of cooked tarhana, a cereal-based soup. Food Research International 32: 29-33.
  • Erkan, H., Celik, S., Bilgi, B., Koksel, H., 2006. A new approach for the utilization of barley in food products: Barley tarhana. Food Chemistry 97(1): 12- 18.
  • Prosky, L., 1999. What is fiber? Current controversies. Trends in Food Science and Technology 10: 271-275.
  • American Diabetes Association, 1993. Treatment of hypertension in diabetes (Consensus statement). Diabetes Care 16: 1394-1401.
  • American Dietetic Association, 1993. Health implications of dietary fiber (Position statement). Journal of American Dietetic Association 93: 1446- 1447.
  • Ripsin, C.M., Keenan, J.M., Jacobs, D.R., Elmer, P.J., Welch, R.R., Van Horn, L., Liu, K., Turnbull, W.H., Thye, F.W., Kestin, M., Hegsted, M., Davidson, D.M., Davidson, M.H., Dugan, L.D., Demark-Wahnfried, W., Beling, S., 1992. Oat products and lipid lowering; a meta-analysis. Journal of the American Medical Association 267(24): 3317-3325.
  • Aldoori W.H., Giovannucci E.L., Rimm E.B., Wing A.L., Trichopoulos D.V., Willet W.C., 1994. A prospective study of diet and the risk of symptomatic diverticular disease in men. American Journal of Clinical Nutrition 60: 757-764.
  • Smolin, L.A., Grosvenor, M.B., 1997. II. Energy- containing nutrients. In Nutrition: science and applications, 2nd ed. Orlando, FL: Saunders College Publishing.
  • Ralet, M.C., Thibautl, J.F., Della Valle, G., 1990. Influence of extrusion-cooking on the physico- chemical properties of wheat bran. Journal of Cereal Science 26: 793-812.
  • Bergmans, M.E.F., Beldman G., Gruppen H., Voragen A.G.J., 1996. Optimisation of the selective extraction of (glucurono)arabinoxylans from wheat bran: use of barium and calcium hydroxide solution at elevated temperatures. Journal of Cereal Science 23(3): 235-245.
  • Jacobs, L., Lupton, J., 1986. Relationship between colonic luminal pH, cell proliferation, and colon carcinogenesis in 1,2-dimethylhydrazine treated rats. Cancer Research 46: 1727-1734.
  • McIntosh, G., Jorgensen, L., Royle, P., 1993. The potential of an insoluble dietary fiber rich source from barley to protect from DMH-induced intestinal tumors in rats. Nutrition and Cancer 19: 213-221.
  • Alabaster, O., Tang, Z., Shivapurkar, N., 1997. Inhibition by wheat bran cereals of the development of aberrant crypt foci and colon tumours. Food and Chemical Toxicology 35: 517-522.
  • Cohen, L.A., Kendall, M.E., Zang, E., Meschter, C., Rose, nitrosomethylurea-induced promotion by dietary fiber and fat. Journal of National Cancer Institute 83: 496-501. of N- mammary tumor
  • Zile, M., Welsch, C., Welsch, A., 1998. Effect of wheat bran fiber on the development of mammary tumors in female intact and ovariectomized rats treated with 7,12-dimethylbenz(a)anthracene and in mice with spontaneously developing mammary tumors. International Journal of Cancer 75: 439- 443.
  • Helsby, N.A., Zhu, S., Pearson, A.E., Tingle, M.D., Ferguson, L.R., 2000. Antimutagenic effects of wheat bran diet through modification of xenobiotic metabolizing enzymes. Mutation Research 454: 77- 88.
  • Kritchevsky, D., Klurfeld, D.M., 1997. Interaction of fiber and energy registration in experimental colon carcinogens. Cancer Letters 114: 51-52.
  • Yu, L.L., Zhou, K., Parry, J.W., 2005. Inhibitory effects of wheat bran extracts on human LDL oxidation Wissenschaft und-Technologie 38: 463-470. radicals. Lebensmittel
  • Anonymous, 1981. Tarhana standard, Standard No:2282 (in Turkish). Ankara, Turkey: Turkish Standardization Institute.
  • Zhang, D., Moore, W.R., 1997. Effect of wheat bran particle size on dough rheological properties. Journal of Science the Science of Food and Agriculture 74: 490-496.
  • AOAC, 1990. Official methods of analysis, (15th ed.), Washington, DC: Association of Official Analytical Chemists.
  • Elgun, A., Ertugay, Z., Certel, M., Kotancilar, G., 1999. Tahil ve urunlerinde analitik kalite kontrolu, Faculty of Agriculture Publication. No:335. Erzurum, Turkey: Ataturk University.
  • Lee, C.C., Hoseney, R.C., 1982. Optimization of the fat-emulsifier system and the gum-egg white-water system for all laboratory-scale single-stage cake mix. Cereal Chemistry 59(5): 392-396.
  • Anonymous, 1995. The manual of Hunter-Lab Mini Scan Cooperation. Virginia: HunterLab
  • Steffe, J. F., 1996. Rheological methods. In Food process engineering (2nd ed.), MI, USA: Freeman Press.
  • SAS Institute, (1990) SAS User’s Guide: Statistics Version 6.4th. Cary, NC: SAS Institute.
  • MacMasters, M.M., Hinton, J.J.C., Bradbury, D., 1971. Microscopic structure and composition of the wheat kernel. In Y. Pomeranz, Wheat chemistry and technology, St. Paul, MN: American Association of Cereal Chemists, Inc.
  • Ferguson, L.R., Harris P.J., 1999. Protection against cancer by wheat bran: role of dietary fibre and phytochemicals. European Journal of Cancer Prevention 8: 17-25.
  • Miller, D.L., Miller, P.F., Dekker, J.J., 1990. Small- bowel obstruction from bran cereal. Journal of the American Medical Association 263(6): 813-814.
  • Thebaudin, J.Y., Lefebvre, A.C., Harrington, M., Bourgeois, C.M., 1997. Dietary fibers: nutritional and technological interest. Trends in Food Science and Technology 8: 41-48.
  • BeMiller, J.N., Whistler, R.L., 1996. Carbohydrates. In O.R. Fennema, Food Chemistry, (3rd ed.), New York: Marcel Dekker, Inc.
  • Kelley, S.S., Rials, T.G., Snell, R., Groom, L.H., Sluiter, A., 2004. Use of near infrared spectroscopy to measure the chemical and mechanical properties of solid wood. Wood Science and Technology 38: 257-276.
  • Erbas, M., Certel, M., Uslu, M.K., 2005. Microbiological and chemical properties of tarhana during fermentation and storage as wet-sensorial properties Wissenschaft und-Technologie 38(4): 409-416.
  • Fortmann, K.L., Joiner, R.R., 1971. Wheat pigments and flour color. In Y. Pomeranz, Wheat chemistry and technology, St. Paul, MN: American Association of Cereal Chemists, Inc.
  • 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.
  • Sidhu, J.S., Al-Hooti, S.N., Al-Saqer, J.M., 1999. Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread. Food Chemistry 67:365-371.
  • Mansour, E.H., Khalil, A.H., 1999. Characteristics of low-fat beefburgers as influenced by various types of wheat fibres. Journal of the Science of Food and Agriculture 79: 493-498.
  • Bilgicli, N., Elgun, A., Herken, E.N., Turker, S., Ertas, N., Ibanoglu, S., 2006. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour- yoghurt product. Journal of Food Engineering 77(3): 680-686.
  • Stear, C.A., 1990. Formulation and processing techniques for specialty-bread. In C.A. Stear, Handbook of breadmaking technology. London: Elsevier.
  • Madruga, M.A., Camara, F.S., 2000. The chemical composition of “Multimistura” as a food supplement. Food Chemistry 68: 41-44.
  • Harris P.J., Ferguson, L.R., 1993. Dietary fibre: its composition and role in protection against colorectal cancer. Molecular Mechanisms of Mutagenesis 290(1): 97- 110. and

Fonksiyonel Bir Bileşen Olarak Buğday Kepeği Đçeren Tarhana’nın Kimyasal, Reolojik ve Duyusal Özellikleri

Yıl 2010, Cilt: 8 Sayı: 3, 11 - 17, 01.06.2010

Öz

Tarhana Türkiye ve Orta Doğu’da yaygın olarak tüketilen fermente bir gıdadır. Buğday kepeğinin diyet lifi olarak tarhanaya ilavesi katma değeri yüksek fonksiyonel gıdaların geliştirilmesine katkıda bulunabilir. Bu çalışmada buğday unu kısmen buğday kepeği ile %20 ve 40 oranında ikame edilmiş ve tarhana çorbalarının kimyasal, reolojik ve duyusal özellikleri araştırılmıştır. Altı gün fermantasyonu sonrasında tarhana hamur örneklerinin pH değerleri benzer bulunmuştur yaklaşık 3.8 . Tarhana formülasyonundaki buğday ununun kepekle %40 oranında ikame edilmesi toz tarhana örneklerinin ham lif içeriğini kuru madde bazında %0.6’dan 4.3’e yükseltmiştir. Tarhana örneklerinin akış davranış indeks değerleri 0.45-0.65 aralığında bulunmuş olup, tarhana çorbalarının çalışılan sıcaklıklarda psödoplastik davranış gösterdiği anlamına gelmektedir. Kontrol örnekleriyle kıyaslandığında, buğday kepekli tarhanaların akış davranış indeksleri daha düşük bulunmuştur. Panelistler kontrol ve %20 buğday kepeği ikameli çorbaları eşit şekilde beğenmişler, ancak formülasyonda %40 kepek içeren tarhanayı beğenmemişlerdir. Çalışma sonuçları buğday kepeğinin fonksiyonel bir gıda geliştirmek amacıyla diyet kaynağı olarak tarhanaya ilave edilebileceğini, fakat tüketici kabul edilebilirliğinin formülasyondaki buğday kepeği miktarını sınırlandırmada önemli bir faktör olduğunu göstermiştir

Kaynakça

  • Dağlıoğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food: its recipe, production and composition. Nahrung 44(2): 85-88.
  • Ibanoglu, S., Ibanoglu, E., Ainsworth, P., 1999. Effect of different ingredients on the fermentation activity in tarhana. Food Chemistry 64: 103-106.
  • Siyamoglu, B., 1961. Investigations on preparation and composition of Turkish tarhana (in Turkish). Izmir, Turkey: Ege University Press.
  • Ibanoglu, S., Ibanoglu, E., 1999. Rheological properties of cooked tarhana, a cereal-based soup. Food Research International 32: 29-33.
  • Erkan, H., Celik, S., Bilgi, B., Koksel, H., 2006. A new approach for the utilization of barley in food products: Barley tarhana. Food Chemistry 97(1): 12- 18.
  • Prosky, L., 1999. What is fiber? Current controversies. Trends in Food Science and Technology 10: 271-275.
  • American Diabetes Association, 1993. Treatment of hypertension in diabetes (Consensus statement). Diabetes Care 16: 1394-1401.
  • American Dietetic Association, 1993. Health implications of dietary fiber (Position statement). Journal of American Dietetic Association 93: 1446- 1447.
  • Ripsin, C.M., Keenan, J.M., Jacobs, D.R., Elmer, P.J., Welch, R.R., Van Horn, L., Liu, K., Turnbull, W.H., Thye, F.W., Kestin, M., Hegsted, M., Davidson, D.M., Davidson, M.H., Dugan, L.D., Demark-Wahnfried, W., Beling, S., 1992. Oat products and lipid lowering; a meta-analysis. Journal of the American Medical Association 267(24): 3317-3325.
  • Aldoori W.H., Giovannucci E.L., Rimm E.B., Wing A.L., Trichopoulos D.V., Willet W.C., 1994. A prospective study of diet and the risk of symptomatic diverticular disease in men. American Journal of Clinical Nutrition 60: 757-764.
  • Smolin, L.A., Grosvenor, M.B., 1997. II. Energy- containing nutrients. In Nutrition: science and applications, 2nd ed. Orlando, FL: Saunders College Publishing.
  • Ralet, M.C., Thibautl, J.F., Della Valle, G., 1990. Influence of extrusion-cooking on the physico- chemical properties of wheat bran. Journal of Cereal Science 26: 793-812.
  • Bergmans, M.E.F., Beldman G., Gruppen H., Voragen A.G.J., 1996. Optimisation of the selective extraction of (glucurono)arabinoxylans from wheat bran: use of barium and calcium hydroxide solution at elevated temperatures. Journal of Cereal Science 23(3): 235-245.
  • Jacobs, L., Lupton, J., 1986. Relationship between colonic luminal pH, cell proliferation, and colon carcinogenesis in 1,2-dimethylhydrazine treated rats. Cancer Research 46: 1727-1734.
  • McIntosh, G., Jorgensen, L., Royle, P., 1993. The potential of an insoluble dietary fiber rich source from barley to protect from DMH-induced intestinal tumors in rats. Nutrition and Cancer 19: 213-221.
  • Alabaster, O., Tang, Z., Shivapurkar, N., 1997. Inhibition by wheat bran cereals of the development of aberrant crypt foci and colon tumours. Food and Chemical Toxicology 35: 517-522.
  • Cohen, L.A., Kendall, M.E., Zang, E., Meschter, C., Rose, nitrosomethylurea-induced promotion by dietary fiber and fat. Journal of National Cancer Institute 83: 496-501. of N- mammary tumor
  • Zile, M., Welsch, C., Welsch, A., 1998. Effect of wheat bran fiber on the development of mammary tumors in female intact and ovariectomized rats treated with 7,12-dimethylbenz(a)anthracene and in mice with spontaneously developing mammary tumors. International Journal of Cancer 75: 439- 443.
  • Helsby, N.A., Zhu, S., Pearson, A.E., Tingle, M.D., Ferguson, L.R., 2000. Antimutagenic effects of wheat bran diet through modification of xenobiotic metabolizing enzymes. Mutation Research 454: 77- 88.
  • Kritchevsky, D., Klurfeld, D.M., 1997. Interaction of fiber and energy registration in experimental colon carcinogens. Cancer Letters 114: 51-52.
  • Yu, L.L., Zhou, K., Parry, J.W., 2005. Inhibitory effects of wheat bran extracts on human LDL oxidation Wissenschaft und-Technologie 38: 463-470. radicals. Lebensmittel
  • Anonymous, 1981. Tarhana standard, Standard No:2282 (in Turkish). Ankara, Turkey: Turkish Standardization Institute.
  • Zhang, D., Moore, W.R., 1997. Effect of wheat bran particle size on dough rheological properties. Journal of Science the Science of Food and Agriculture 74: 490-496.
  • AOAC, 1990. Official methods of analysis, (15th ed.), Washington, DC: Association of Official Analytical Chemists.
  • Elgun, A., Ertugay, Z., Certel, M., Kotancilar, G., 1999. Tahil ve urunlerinde analitik kalite kontrolu, Faculty of Agriculture Publication. No:335. Erzurum, Turkey: Ataturk University.
  • Lee, C.C., Hoseney, R.C., 1982. Optimization of the fat-emulsifier system and the gum-egg white-water system for all laboratory-scale single-stage cake mix. Cereal Chemistry 59(5): 392-396.
  • Anonymous, 1995. The manual of Hunter-Lab Mini Scan Cooperation. Virginia: HunterLab
  • Steffe, J. F., 1996. Rheological methods. In Food process engineering (2nd ed.), MI, USA: Freeman Press.
  • SAS Institute, (1990) SAS User’s Guide: Statistics Version 6.4th. Cary, NC: SAS Institute.
  • MacMasters, M.M., Hinton, J.J.C., Bradbury, D., 1971. Microscopic structure and composition of the wheat kernel. In Y. Pomeranz, Wheat chemistry and technology, St. Paul, MN: American Association of Cereal Chemists, Inc.
  • Ferguson, L.R., Harris P.J., 1999. Protection against cancer by wheat bran: role of dietary fibre and phytochemicals. European Journal of Cancer Prevention 8: 17-25.
  • Miller, D.L., Miller, P.F., Dekker, J.J., 1990. Small- bowel obstruction from bran cereal. Journal of the American Medical Association 263(6): 813-814.
  • Thebaudin, J.Y., Lefebvre, A.C., Harrington, M., Bourgeois, C.M., 1997. Dietary fibers: nutritional and technological interest. Trends in Food Science and Technology 8: 41-48.
  • BeMiller, J.N., Whistler, R.L., 1996. Carbohydrates. In O.R. Fennema, Food Chemistry, (3rd ed.), New York: Marcel Dekker, Inc.
  • Kelley, S.S., Rials, T.G., Snell, R., Groom, L.H., Sluiter, A., 2004. Use of near infrared spectroscopy to measure the chemical and mechanical properties of solid wood. Wood Science and Technology 38: 257-276.
  • Erbas, M., Certel, M., Uslu, M.K., 2005. Microbiological and chemical properties of tarhana during fermentation and storage as wet-sensorial properties Wissenschaft und-Technologie 38(4): 409-416.
  • Fortmann, K.L., Joiner, R.R., 1971. Wheat pigments and flour color. In Y. Pomeranz, Wheat chemistry and technology, St. Paul, MN: American Association of Cereal Chemists, Inc.
  • 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.
  • Sidhu, J.S., Al-Hooti, S.N., Al-Saqer, J.M., 1999. Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread. Food Chemistry 67:365-371.
  • Mansour, E.H., Khalil, A.H., 1999. Characteristics of low-fat beefburgers as influenced by various types of wheat fibres. Journal of the Science of Food and Agriculture 79: 493-498.
  • Bilgicli, N., Elgun, A., Herken, E.N., Turker, S., Ertas, N., Ibanoglu, S., 2006. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour- yoghurt product. Journal of Food Engineering 77(3): 680-686.
  • Stear, C.A., 1990. Formulation and processing techniques for specialty-bread. In C.A. Stear, Handbook of breadmaking technology. London: Elsevier.
  • Madruga, M.A., Camara, F.S., 2000. The chemical composition of “Multimistura” as a food supplement. Food Chemistry 68: 41-44.
  • Harris P.J., Ferguson, L.R., 1993. Dietary fibre: its composition and role in protection against colorectal cancer. Molecular Mechanisms of Mutagenesis 290(1): 97- 110. and
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Research Article
Yazarlar

İlyas Çelik Bu kişi benim

Fatma Işık Bu kişi benim

Yusuf Yılmaz Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2010
Yayımlandığı Sayı Yıl 2010 Cilt: 8 Sayı: 3

Kaynak Göster

APA Çelik, İ., Işık, F., & Yılmaz, Y. (2010). Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent. Akademik Gıda, 8(3), 11-17.
AMA Çelik İ, Işık F, Yılmaz Y. Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent. Akademik Gıda. Haziran 2010;8(3):11-17.
Chicago Çelik, İlyas, Fatma Işık, ve Yusuf Yılmaz. “Chemical, Rheological and Sensory Properties of Tarhana With Wheat Bran As a Functional Constituent”. Akademik Gıda 8, sy. 3 (Haziran 2010): 11-17.
EndNote Çelik İ, Işık F, Yılmaz Y (01 Haziran 2010) Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent. Akademik Gıda 8 3 11–17.
IEEE İ. Çelik, F. Işık, ve Y. Yılmaz, “Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent”, Akademik Gıda, c. 8, sy. 3, ss. 11–17, 2010.
ISNAD Çelik, İlyas vd. “Chemical, Rheological and Sensory Properties of Tarhana With Wheat Bran As a Functional Constituent”. Akademik Gıda 8/3 (Haziran 2010), 11-17.
JAMA Çelik İ, Işık F, Yılmaz Y. Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent. Akademik Gıda. 2010;8:11–17.
MLA Çelik, İlyas vd. “Chemical, Rheological and Sensory Properties of Tarhana With Wheat Bran As a Functional Constituent”. Akademik Gıda, c. 8, sy. 3, 2010, ss. 11-17.
Vancouver Çelik İ, Işık F, Yılmaz Y. Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent. Akademik Gıda. 2010;8(3):11-7.

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