Araştırma Makalesi
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Comparison of Novel and Conventional Techniques for Tarhana Production

Yıl 2023, Cilt: 21 Sayı: 1, 27 - 37, 30.03.2023
https://doi.org/10.24323/akademik-gida.1273998

Öz

The new method of direct fermentation was applied to tarhana production. Chemical and sensory differences in tarhana samples between conventional and direct fermentation techniques were determined. A total of 72 volatile compounds in tarhana mixes were detected by headspace analysis during fermentation. Fifteen of these compounds were from aldehyde group, 13 from ketone group, 10 from alcohol group, 7 from alkane group, 5 from acid group, 5 from ester group, 4 from terpene group and 13 from others. The bilateral interactions between techniques or sampling times were significant for 64 compounds and insignificant for 8 compounds according to the analysis of variance (p<0.05). Some compounds were not detected in the direct fermentation technique nor conventional technique. A total of 44 compounds were identified in the tarhana samples of direct fermentation and 48 compounds in the tarhana samples of conventional method. Tarhana samples produced by both techniques were compared by sensory evaluation tests. Sourness, taste, smell and color were identified as positive criteria while oxidized flavor as negative criteria. The best sourness, color and taste results were determined in direct-fermented tarhana samples. The panellists liked the direct-fermented tarhana more than the conventional tarhana in terms of off-flavor.

Destekleyen Kurum

Kahramanmaraş Sutcu Imam University Scientific Research Fund (KSU BAP)

Proje Numarası

2016/5-15 YLS

Teşekkür

This study was funded by the Scientific Research Fund of Kahramanmaraş Sutcu Imam University (KSU BAP, Turkey, Project No. 2016/5-15 YLS).

Kaynakça

  • [1] Bozkurt, O., Gürbüz, O. (2008). Comparison of lactic acid contents between dried and frozen tarhana. Food Chemistry, 108(1), 198-204.
  • [2] McGee, C., Ward, R., Gibbsons, J., Harlow, A. (2003). Transition to secondary school: A literature review. Report to the Ministry of Education New Zealand: The Ministry of Education: 2003, ISBN 0-478-18769-3, 37-43p.
  • [3] Eker, T., Cabaroğlu, T. (2018). Determination of retronasal aroma release during food consumption. Journal of Food, 43(1), 64-77.
  • [4] Belitz, H.D. Grosch, W., Schieberle, P. (2009). Cereals and Cereal Products. Food chemistry, 4th revised and extended eds. Germany: Revised and enlarged edition: 2009, ISBN: 978-3-540-69934-7, 670-740p.
  • [5] Nijssen, L.M., Visscher, C.A., Maarse, H., Willemsens, L.C., Boelens, M.H. (1999). Volatile Compounds in Food. Qualitative and Quantitative Data. 7th Edition and supplements 1 and 2. Zeist, Netherlands: TNO Nutrition and Food Research Institute, 1999. ISBN: 9067434132 9789067434133.
  • [6] Nijssen, L.M., Ingen-Visscher, C.A., Van Donders, J.J.H. (2016). VCF Volatile Compounds in Food: Database Version 16.2. Zeist, the Netherlands: TNO Triskelion.
  • [7] İbanoglu, Ş., 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.
  • [8] İbanoglu, Ş., İbanoğlu, E., Ainsworth, P. (1999). Effect of different ingredients on the fermentation activity in tarhana. Food Chemistry, 64(1), 103-106.
  • [9] Erbaş, M., Certel, M., Uslu, M.K. (2004). Yaş ve kuru tarhananın şeker içeriğine fermentasyon ve depolamanın etkisi. Gıda Dergisi, 29(4), 299-305.
  • [10] Göçmen, D., Gürbüz, O., Rouseff, R.L., Smoot, J.M., Dağdelen, A.F. (2004). Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana. European Food Research and Technology, 218(6), 573-578.
  • [11] Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. (1995). In Wine Analysis and Production Kluyver: Bruxel: Academic Publisher, 1995, ISBN-10: 0834217015, 485p.
  • [12] Herken, E.N., Aydin, N. (2015). Use of carob flour in the production of tarhana. Polish Journal of Food and Nutrition Sciences, 65(3), 167-174.
  • [13] Erdem, E., Yapar, A., Sarıçoban, C. (2014). Effect of ground tench (Tinca tinca L., 1758) flesh substitution on physico-chemical, the free amino acids and microbial changes and sensory properties of tarhana. Journal of Selçuk University Natural and Applied Science, 3, 10-27.
  • [14] Işık, F., Çelik, İ., Yilmaz, Y. (2014). Effect of cornelian cherry use on physical and chemical properties of tarhana. Akademik Gıda, 12(2), 34-40.
  • [15] Gabrial, S.G., Zaghloul, A.H., Khalaf-Allah, A.E.R., El-Shimi, N.M., Mohamed, R.S., Gabrial, G.N. (2010). Synbiotic tarhana as a functional food. Journal of American Science, 6(12), 847-857.
  • [16] Bilgiçli, N., Elgün, A., Herken, E.N., Ertaş, N., İbanoğlu, Ş. (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.
  • [17] Çolakoğlu, M., Bilgir, B. (1977). Türk Kuru Çorbalıkları Üzerinde Bazı Araştırmalar, II. Gıda ve Beslenme Sempozyumu, 4-8 Nisan 1977, İstanbul, Türkiye.
  • [18] 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 and Foods, 5(4), 347-355.
  • [19] Coşkun, F. (2002). Trakya'nın değişik yörelerinde üretilen ev tarhanalarının kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine bir araştırma. Gıda Mühendisliği Dergisi, 12, 48-52.
  • [20] Koca, A.F., Koca, I., Anil, M., Hasbay, I., Yilmaz, V.A. (2015). Physical, rheological and sensory properties of tarhana prepared with two wild edible plants (Trachystemon orientalis (L.) G. Don) and (Portulaca oleracea L.). Journal Food Process Technology, 6(5), 443.
  • [21] Alkan, L.B., Çon, A.H. (2013). Some Characteristics of tarhana dough produced by different lactic starter cultures. Symposium: The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga (Ohrid Lake), Macedonia, Book of Proceedings, 219p.
  • [22] Soyyiğit, H. (2004). Isparta ve Yöresinde Üretilen Ev Yapımı Tarhanaların Mikrobiyolojik ve Teknolojik Özellikleri. Yüksek Lisans Tezi Isparta: Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü.
  • [23] İnanç, A.L., Çolakoğlu, A.S. (2015). Determination of the quality parameters of home-made and commercial maras tarhanasi. Symposium: The 3rd International Symposium on Traditional: Foods from Adriatic to Caucasus, 01-04 October 2015, Sarajevo/Bosnia, Book of Proceedings, 93p.
  • [24] Erbaş, M., Certel, M. (2015). The Effects of fermentation and various storage types on properties of wet tarhana. Symposium: The 3rd International Symposium on Traditional: Foods from Adriatic to Caucasus, 01-04 October 2015, Sarajevo/Bosnia, Book of Proceedings, 200p.
  • [25] Coppa, M., Martin, B., Pradel, P., Leotta, B., Priolo, A., Vasta, V. (2011). Effect of a hay-based diet or different upland grazing systems on milk volatile compounds. Journal Agricultural and Food Chemistry, 59(9), 4947-4954.
  • [26] Kati, K., Kaisa, P., Karin, A. (2004). Influence and interactions of processing conditions and starter culture on formation of acids, volatile compounds, and amino acids in wheat sourdoughs. Cereal Chemistry, 81(5), 598-610.
  • [27] Carpino, S., Rapisarda, T., Belvedere, G., Papademas, P., Neocleous, M., Scadt, I., Pasta, C., Licitra, G. (2010). Effect of dehydration by sun or by oven on volatiles and aroma compounds of trachanas. Dairy Science Technology, 90(6), 715-727.
  • [28] Mo, X., Fan, W, Xu, Y. (2009). Changes in volatile compounds of Chinese rice wine wheat qu during fermentation and storage. Journal of the Institute of Brewing, 115(4), 300-307.
  • [29] Cramer, A.C.J., Mattinson, D.S., Fellman, J.K., Baik, B.K. (2005). Analysis of volatile compounds from various types of barley cultivars. Journal Agricultural and Food Chemistry, 53(19), 7526-7531.
  • [30] Shimoda, M., Yoshimura, Y., Yoshimura, T., Noda, K., Osajima, Y. (2001). Volatile flavor compounds of sweetened condensed milk. Journal of Food Science, 66(6), 804-807.

Tarhana Üretiminde Yeni ve Geleneksel Tekniklerin Karşılaştırılması

Yıl 2023, Cilt: 21 Sayı: 1, 27 - 37, 30.03.2023
https://doi.org/10.24323/akademik-gida.1273998

Öz

Tarhana üretimine direkt fermantasyon adı verilen yeni bir teknik uygulanmıştır. Konveksiyonel ve direkt fermantasyon teknikleri arasındaki kimyasal ve duyusal farklılıklar araştırılmıştır. Tepe boşluğu analizi ile tüm fermantasyon süreleri boyunca tarhana karışımlarında toplam 72 uçucu bileşik tespit edilmiştir; 15'i aldehit, 13'ü keton, 10'u alkol, 7'si alkan, 5'i asit, 5'i ester, 4'ü terpen ve 13'ü diğer farklı gruplardandır. Varyans analizine göre 64 bileşiğin teknikler veya süreler arasındaki ikili etkileşimler önemli ve 8 bileşik için önemsiz bulunmuştur (p<0.05). Bazı bileşikler, direkt fermantasyon veya konveksiyonel tekniğinde hiçbir zaman tespit edilememiştir. Direkt fermantasyonlu tarhana örneğinde toplam 44, konvansiyonel tarhana örneğinde ise 48 bileşik tespit edilmiştir. Her iki teknikle üretilen tarhana örnekleri duyusal değerlendirme testleri ile karşılaştırılmıştır. Değerlendirmede ekşilik, tat, koku ve renk pozitif kriter olarak alınırken, oksitlenmiş aroma negatif kriter olarak alınmıştır. En iyi ekşilik, renk ve tat sonuçları doğrudan fermente edilmiş tarhanada belirlenmiştir. Panelistler, aroma açısından direkt fermente tarhanayı konveksiyonel tarhanaya göre daha çok beğenmişlerdir.

Proje Numarası

2016/5-15 YLS

Kaynakça

  • [1] Bozkurt, O., Gürbüz, O. (2008). Comparison of lactic acid contents between dried and frozen tarhana. Food Chemistry, 108(1), 198-204.
  • [2] McGee, C., Ward, R., Gibbsons, J., Harlow, A. (2003). Transition to secondary school: A literature review. Report to the Ministry of Education New Zealand: The Ministry of Education: 2003, ISBN 0-478-18769-3, 37-43p.
  • [3] Eker, T., Cabaroğlu, T. (2018). Determination of retronasal aroma release during food consumption. Journal of Food, 43(1), 64-77.
  • [4] Belitz, H.D. Grosch, W., Schieberle, P. (2009). Cereals and Cereal Products. Food chemistry, 4th revised and extended eds. Germany: Revised and enlarged edition: 2009, ISBN: 978-3-540-69934-7, 670-740p.
  • [5] Nijssen, L.M., Visscher, C.A., Maarse, H., Willemsens, L.C., Boelens, M.H. (1999). Volatile Compounds in Food. Qualitative and Quantitative Data. 7th Edition and supplements 1 and 2. Zeist, Netherlands: TNO Nutrition and Food Research Institute, 1999. ISBN: 9067434132 9789067434133.
  • [6] Nijssen, L.M., Ingen-Visscher, C.A., Van Donders, J.J.H. (2016). VCF Volatile Compounds in Food: Database Version 16.2. Zeist, the Netherlands: TNO Triskelion.
  • [7] İbanoglu, Ş., 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.
  • [8] İbanoglu, Ş., İbanoğlu, E., Ainsworth, P. (1999). Effect of different ingredients on the fermentation activity in tarhana. Food Chemistry, 64(1), 103-106.
  • [9] Erbaş, M., Certel, M., Uslu, M.K. (2004). Yaş ve kuru tarhananın şeker içeriğine fermentasyon ve depolamanın etkisi. Gıda Dergisi, 29(4), 299-305.
  • [10] Göçmen, D., Gürbüz, O., Rouseff, R.L., Smoot, J.M., Dağdelen, A.F. (2004). Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana. European Food Research and Technology, 218(6), 573-578.
  • [11] Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. (1995). In Wine Analysis and Production Kluyver: Bruxel: Academic Publisher, 1995, ISBN-10: 0834217015, 485p.
  • [12] Herken, E.N., Aydin, N. (2015). Use of carob flour in the production of tarhana. Polish Journal of Food and Nutrition Sciences, 65(3), 167-174.
  • [13] Erdem, E., Yapar, A., Sarıçoban, C. (2014). Effect of ground tench (Tinca tinca L., 1758) flesh substitution on physico-chemical, the free amino acids and microbial changes and sensory properties of tarhana. Journal of Selçuk University Natural and Applied Science, 3, 10-27.
  • [14] Işık, F., Çelik, İ., Yilmaz, Y. (2014). Effect of cornelian cherry use on physical and chemical properties of tarhana. Akademik Gıda, 12(2), 34-40.
  • [15] Gabrial, S.G., Zaghloul, A.H., Khalaf-Allah, A.E.R., El-Shimi, N.M., Mohamed, R.S., Gabrial, G.N. (2010). Synbiotic tarhana as a functional food. Journal of American Science, 6(12), 847-857.
  • [16] Bilgiçli, N., Elgün, A., Herken, E.N., Ertaş, N., İbanoğlu, Ş. (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.
  • [17] Çolakoğlu, M., Bilgir, B. (1977). Türk Kuru Çorbalıkları Üzerinde Bazı Araştırmalar, II. Gıda ve Beslenme Sempozyumu, 4-8 Nisan 1977, İstanbul, Türkiye.
  • [18] 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 and Foods, 5(4), 347-355.
  • [19] Coşkun, F. (2002). Trakya'nın değişik yörelerinde üretilen ev tarhanalarının kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine bir araştırma. Gıda Mühendisliği Dergisi, 12, 48-52.
  • [20] Koca, A.F., Koca, I., Anil, M., Hasbay, I., Yilmaz, V.A. (2015). Physical, rheological and sensory properties of tarhana prepared with two wild edible plants (Trachystemon orientalis (L.) G. Don) and (Portulaca oleracea L.). Journal Food Process Technology, 6(5), 443.
  • [21] Alkan, L.B., Çon, A.H. (2013). Some Characteristics of tarhana dough produced by different lactic starter cultures. Symposium: The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga (Ohrid Lake), Macedonia, Book of Proceedings, 219p.
  • [22] Soyyiğit, H. (2004). Isparta ve Yöresinde Üretilen Ev Yapımı Tarhanaların Mikrobiyolojik ve Teknolojik Özellikleri. Yüksek Lisans Tezi Isparta: Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü.
  • [23] İnanç, A.L., Çolakoğlu, A.S. (2015). Determination of the quality parameters of home-made and commercial maras tarhanasi. Symposium: The 3rd International Symposium on Traditional: Foods from Adriatic to Caucasus, 01-04 October 2015, Sarajevo/Bosnia, Book of Proceedings, 93p.
  • [24] Erbaş, M., Certel, M. (2015). The Effects of fermentation and various storage types on properties of wet tarhana. Symposium: The 3rd International Symposium on Traditional: Foods from Adriatic to Caucasus, 01-04 October 2015, Sarajevo/Bosnia, Book of Proceedings, 200p.
  • [25] Coppa, M., Martin, B., Pradel, P., Leotta, B., Priolo, A., Vasta, V. (2011). Effect of a hay-based diet or different upland grazing systems on milk volatile compounds. Journal Agricultural and Food Chemistry, 59(9), 4947-4954.
  • [26] Kati, K., Kaisa, P., Karin, A. (2004). Influence and interactions of processing conditions and starter culture on formation of acids, volatile compounds, and amino acids in wheat sourdoughs. Cereal Chemistry, 81(5), 598-610.
  • [27] Carpino, S., Rapisarda, T., Belvedere, G., Papademas, P., Neocleous, M., Scadt, I., Pasta, C., Licitra, G. (2010). Effect of dehydration by sun or by oven on volatiles and aroma compounds of trachanas. Dairy Science Technology, 90(6), 715-727.
  • [28] Mo, X., Fan, W, Xu, Y. (2009). Changes in volatile compounds of Chinese rice wine wheat qu during fermentation and storage. Journal of the Institute of Brewing, 115(4), 300-307.
  • [29] Cramer, A.C.J., Mattinson, D.S., Fellman, J.K., Baik, B.K. (2005). Analysis of volatile compounds from various types of barley cultivars. Journal Agricultural and Food Chemistry, 53(19), 7526-7531.
  • [30] Shimoda, M., Yoshimura, Y., Yoshimura, T., Noda, K., Osajima, Y. (2001). Volatile flavor compounds of sweetened condensed milk. Journal of Food Science, 66(6), 804-807.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Kübra Yaralı Bu kişi benim 0000-0003-3427-8919

Ahmet Levent İnanç Bu kişi benim 0000-0002-7363-5096

Proje Numarası 2016/5-15 YLS
Yayımlanma Tarihi 30 Mart 2023
Gönderilme Tarihi 22 Kasım 2021
Yayımlandığı Sayı Yıl 2023 Cilt: 21 Sayı: 1

Kaynak Göster

APA Yaralı, K., & İnanç, A. L. (2023). Comparison of Novel and Conventional Techniques for Tarhana Production. Akademik Gıda, 21(1), 27-37. https://doi.org/10.24323/akademik-gida.1273998
AMA Yaralı K, İnanç AL. Comparison of Novel and Conventional Techniques for Tarhana Production. Akademik Gıda. Mart 2023;21(1):27-37. doi:10.24323/akademik-gida.1273998
Chicago Yaralı, Kübra, ve Ahmet Levent İnanç. “Comparison of Novel and Conventional Techniques for Tarhana Production”. Akademik Gıda 21, sy. 1 (Mart 2023): 27-37. https://doi.org/10.24323/akademik-gida.1273998.
EndNote Yaralı K, İnanç AL (01 Mart 2023) Comparison of Novel and Conventional Techniques for Tarhana Production. Akademik Gıda 21 1 27–37.
IEEE K. Yaralı ve A. L. İnanç, “Comparison of Novel and Conventional Techniques for Tarhana Production”, Akademik Gıda, c. 21, sy. 1, ss. 27–37, 2023, doi: 10.24323/akademik-gida.1273998.
ISNAD Yaralı, Kübra - İnanç, Ahmet Levent. “Comparison of Novel and Conventional Techniques for Tarhana Production”. Akademik Gıda 21/1 (Mart 2023), 27-37. https://doi.org/10.24323/akademik-gida.1273998.
JAMA Yaralı K, İnanç AL. Comparison of Novel and Conventional Techniques for Tarhana Production. Akademik Gıda. 2023;21:27–37.
MLA Yaralı, Kübra ve Ahmet Levent İnanç. “Comparison of Novel and Conventional Techniques for Tarhana Production”. Akademik Gıda, c. 21, sy. 1, 2023, ss. 27-37, doi:10.24323/akademik-gida.1273998.
Vancouver Yaralı K, İnanç AL. Comparison of Novel and Conventional Techniques for Tarhana Production. Akademik Gıda. 2023;21(1):27-3.

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