MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

Year 2019, Volume: 20 Issue: 4, 495 - 502, 30.12.2019

Didem Şahingil

https://doi.org/10.18038/estubtda.533168

Cited By: 1

Abstract

In this study, the tarhana samples which fermented with kefir
showed higher antioxidant activity than tarhana samples which fermented with
yogurt (without kefir grains). The control tarhana chips (fermented with
yogurt) samples (0.47±0.51 µmol/g TE) had significantly (P<0.05) lower
antioxidant capacity (DPPH radical
scavenging activity)
than the fermented with kefir (0.67±0.02 µmol/g TE) samples. The ABTS values (0.83±0.28 µmol/ TE gr and 0.71±0.32 µmol/ TE
gr) of extracts were significantly different in YT sample and KT samples
fermented with kefir. The difference in antioxidant activities of traditional
tarhana chips and tarhana with kefir grains was statistically significant (P<0.05). The analysis of total
coliform group bacteria, total aerobic mesophilic bacteria, total Lactobacillus spp., and yeast-mould
counts were conducted in samples. None of the samples contained coliform
group bacteria. At the end of fermentation, count of Lactobacillus spp. and total aerobic mesophilic bacteria for
traditional tarhana chips and fermented chips with kefir determined 8.47-8.94
log cfu/g and 7.43-7.95 log cfu/g, respectively. Yeast
counts in the samples of chips fermented with kefir
was found 6.89 log cfu/g. As a result, the use of
kefir instead of yogurt in tarhana chips production is highly recommended as a
tarhana type which has the potential to be a highly functional product with a
high nutritional value due to its significant increase in antioxidant
properties and its contribution to protein content.

Keywords

Tarhana chips, kefir

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