Araştırma Makalesi
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Tarhana üretiminde bayat ekmek kullanımının ürün kalitesi üzerine etkileri

Yıl 2024, Cilt: 28 Sayı: 4, 659 - 672, 15.12.2024
https://doi.org/10.29050/harranziraat.1404072

Öz

Bu araştırmanın amacı; günde 4,9 milyon israf edilen bayat ekmeğin fermente tarhana üretiminde kullanılması ve bayat ekmeğin tarhananın fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerindeki etkisinin belirlenmesidir. Bu araştırmada çeşitli oranlarda bayat ekmeklerden elde edilen galeta ununun (%25, %50, %75, %100) ve buğday unu (%100) kullanılarak beş farklı tarhana formülasyonu üretilmiştir. Çalışmada % 32,74 buğday unu ya da galeta unu ile yapılan tarhanalar kapsamlı fizikokimyasal, mikrobiyolojik ve duyusal analizlere tabi tutulmuştur. Yapılan çalışma tarhana örnekleri arasında pH, protein, yağ ve nem değerleri açısından önemli bir fark olmadığını ortaya koymuştur (p>0.05). Yapılan analizde TMAB, koliform, S. aureus, laktik asit bakterileri, mayalar ve küflerin veri analizi tarhana örnekleri arasında kayda değer bir farklılık göstermemiştir (p>0.05). Lb. delbrueckii ssp. bulgaricus ve S. thermophilus izolatları bu araştırmanın sonuçları olarak elde edilmiştir. Farklı oranlarda bayat ekmek kırıntılarından veya tamamen buğday unundan hazırlanan tarhanaların kalite özelliklerinde önemli bir farklılık görülmemiştir. Bu da tarhananın fizikokimyasal özelliklerinin bayat ekmek kırıntılarından olumsuz etkilenmediğini göstermektedir. Sonuçlar tarhana üretiminde sadece buğday unu yerine ≤%25 oranında bayat ekmek kullanılmasının mümkün olabileceğini göstermektedir. Elde edilen tarhana Lb. delbrueckii ssp. bulgaricus ve S. thermophilus dahil olmak üzere laktik asit bakterilerinin varlığına atfedilen yüksek bir biyolojik değere sahiptir. Bu durum bayat veya atılmış ekmeğin tarhanaya dahil edilmesi için bir fırsat sunmakta ve böylece potansiyel olarak ekonomik değerini artırmaktadır. Gelecekteki araştırmalar, bayat ekmekle üretilen tarhananın tüketici kabulü ve pazar potansiyelini inceleyerek ticari uygulanabilirliğini değerlendirebilir. Ayrıca, mikrobiyolojik analizlerin kapsamının daha geniş bir probiyotik suş yelpazesini içerecek şekilde genişletilmesi, tarhananın sağlığa faydalarının daha iyi anlaşılmasına katkıda bulunabilir ve böylece fonksiyonel bir gıda ürünü olarak konumlandırılmasını destekleyebilir.

Destekleyen Kurum

Erciyes Üniversitesi

Proje Numarası

FBY–08–588

Teşekkür

Erciyes Üniversitesi

Kaynakça

  • AACC. (2000). American Association of Cereal Chemists Approved methods of the AACC (10th ed.). Am Assoc Cereal Chem. St. Paul. USA.
  • Anonymous (1981). TSE tarhana standard. Official methods of analysis. Bakanlıklar: The Institute of Turkish Standard.
  • Akan, S., & Özdestan Ocak Ö. (2019). Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food. LWT, 111, 861-868.
  • Akarca, G., Tomar, O., & Gok, V. (2015). Effect of different packaging methods on the quality of stuffed and sliced Mozzarella cheese during storage. J. Food Proces Pres, 39, 2912-2918.
  • Aktaş, K., & Akın, N. (2020). Influence of Rice Bran and Corn Bran Addition on the Selected Properties of Tarhana, A Fermented Cereal Based Food Froduct. LWT - Food Science and Technology, 129, 109574.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on chemical and functional properties of tarhana. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 42(2), 514–518.
  • Binou, P., Yanni, A. E., & Karathanos, V. T. (2020). Physical Properties, Sensory Acceptance, Postprandial Glycemic Response, and Satiety of Cereal Based Foods Enriched With Legume Flours: A review. Critical Reviews in Food Science and Nutrition, 1–19.
  • Bozkurt, O., & Gürbüz, O. (2008). Comparison of lactic acid contents between dried and frozen tarhana. Food Chem, 108 (1), 198-204.
  • Cankurtaran Kömürcü, T., & Bilgiçli, N. (2022). Effect of Ancient wheat Flours and Fermentation Types on Tarhana Properties. Food Bioscience, 50, 101982.
  • Cappelli, A., & Cini, E. (2021). Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality. Sustainability, 13, 2608.
  • Değirmencioğlu, N., Göçmen, D. & Dağdelen, F. A. (2005). Influence of Tarhana Herb on Tarhana Fermentation, Food Technology Biotechnology, 43(2), 175–179.
  • Dymchenko, A., Geršl, M. & Gregor, T. (2023). Trends in bread waste utilisation. Trends in Food Science & Technology, 132, 93-102.
  • Erol T, Özdestan Ocak Ö. Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana. J Food Sci Technol. 2020 Dec;57(12):4492-4500.
  • Gökalp, E. (2020). System dynamics modelling of bread waste problem. Pamukkale University Journal of Engineering Sciences, 26(4), 831-837.
  • Gularte, M., Gómez, M. & Rosell, C. (2011). Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food and Bioprocess Technology, 5, 10.1007/s11947-011-0642-3.
  • Hammed, A. M. & Simsek, S. (2014). Hulled wheats: A review of Nutritional Properties and Processing Methods. Cereal Chemistry, 91(2), 97–104.
  • Ilango, S. & Antony, U. (2021). Probiotic Microorganisms from Non-Dairy Traditional Fermented Foods, Trends in Food Science & Technology, 118, 617-638.
  • I.Y. Sengun, D.S. Nielsen, M. Karapinar, M. Jakobsen Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food International Journal of Food Microbiology, 135 (2) (2009), pp. 105-111
  • Kılıç Keskin, H., Bilgiçli, N. & Yaver, E. (2022). Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast. Food Bioscience, 47, 101692.
  • Kilci, A., & Göçmen, D. (2014). Changes in Antioksidant Activity and Phenolic Acid Composition of Tarhana With Steel Cut Oats. Food Chemistry, 145, 777-783.
  • Köse, E. & Çağındı, Ö. S. (2002). An Investigation into the Use of Different Flours in Tarhana. International Journal of Food Science and Technology, 37, 219-222.
  • Kumar, V., Brancoli, P., Narisetty, V., Wallace, S., Charalampopoulos, D., & Dubey, B. K. (2023). Bread waste – A potential feedstock for sustainable circular biorefineries, Bioresource Technology, 369, 128449.
  • Özdemir, N., Yazıcı, G., Şimşek, Ö., Özkal, S. G., & Çon, A. H. (2018). The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation. Food Bioscience, 26, 30-37.
  • awadogo-Lingani, H., Lei, V., Diawara, B., Nielsen, D. S., Møller, P. L., & Traoré, A. S. (2007). The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer, Journal of applied mikrobiology, 765-777.
  • Stringini, M., Comitini, F., Taccari, M., & Ciani, M. (2009). Yeast diversity during tapping and fermentation of palm wine from Cameroon. Food Microbiology, 26(4), 415–420.
  • I.Y. Sengun, D.S. Nielsen, M. Karapinar, M. Jakobsen Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food International Journal of Food Microbiology, 135 (2) (2009), pp. 105-111.
  • Tarakcı,, Z., Dogan, İ. S., & Koca, A. F. (2004). A Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Whey. International Journal of Food Science and Technology, 39, 455–458.
  • Tasdelen, E., & Şimşek, Ö. (2021). The Effects of Ropy Exopolysaccharide-Producing Lactiplantibacillus Plantarum Strains on Tarhana Quality. Food Bioscience, 43, 101282.
  • Temiz, A. & Pirkul, T. (1990). Tarhana Fermentasyonunda Kimyasal ve Mikrobiyolojik Değişimler. Gıda, 15(2), 119- 126.
  • TSE No: 2282 (2004). Tarhana Standard. Institute of Turkish Standards, Ankara.
  • Yıldırım, H., Capone, R., Karanlık, A., Bottalıco, F., Debs, P. & El Bılalı, H. (2016). Food Wastage in Turkey: An Exploratory Survey on Household Food Waste. Journal of Food and Nutrition Research, 4(8), 483-489.
  • Yusufoglu, B., Yaman, M, & Karakuş, E. (2021). Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system. Food Science and Technology, 42, 10.1590.

Impact of stale bread utilization on the quality attributes of tarhana production

Yıl 2024, Cilt: 28 Sayı: 4, 659 - 672, 15.12.2024
https://doi.org/10.29050/harranziraat.1404072

Öz

The objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the final product. Five different tarhana formulations were developed using breadcrumbs (25%, 50%, 75%, 100%) and wheat flour (100%) derived from stale bread in varying proportions. Tarhana produced with 32.74% wheat flour or breadcrumbs underwent comprehensive physicochemical, microbiological, and sensory analyses to evaluate the effects of these formulations. The study revealed no significant differences in pH, protein, fat, and moisture values among the tarhana samples (p>0.05). Furthermore, the data analysis of TMAB, coliforms, S. aureus, lactic acid bacteria, yeasts, and moulds did not indicate any notable differences among the tarhana samples (p>0.05). The Lb. delbrueckii ssp. bulgaricus and S. thermophilus isolates were obtained as the results of this investigation. There was no significant disparity in the quality attributes of tarhana prepared from varying ratios of stale breadcrumbs or entirely from wheat flour. It implies that the physicochemical features of tarhana were not negatively impacted by stale breadcrumbs. The results show that incorporating ≤25% stale bread instead of solely wheat flour in the production of tarhana can be feasible. Additionally, tarhana possesses a high biological value attributed to the presence of lactic acid bacteria including Lb. delbrueckii ssp. bulgaricus and S. thermophilus in samples. This presents an opportunity for incorporating stale or discarded bread into tarhana, thereby potentially increasing its economic value. Future investigations might also explore consumer acceptance and market potential for tarhana made with stale bread to assess its commercial viability. Lastly, expanding the microbiological analysis to include a broader spectrum of probiotic strains could enhance the understanding of tarhana's health benefits, thus contributing to its positioning as a functional food product.

Proje Numarası

FBY–08–588

Kaynakça

  • AACC. (2000). American Association of Cereal Chemists Approved methods of the AACC (10th ed.). Am Assoc Cereal Chem. St. Paul. USA.
  • Anonymous (1981). TSE tarhana standard. Official methods of analysis. Bakanlıklar: The Institute of Turkish Standard.
  • Akan, S., & Özdestan Ocak Ö. (2019). Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food. LWT, 111, 861-868.
  • Akarca, G., Tomar, O., & Gok, V. (2015). Effect of different packaging methods on the quality of stuffed and sliced Mozzarella cheese during storage. J. Food Proces Pres, 39, 2912-2918.
  • Aktaş, K., & Akın, N. (2020). Influence of Rice Bran and Corn Bran Addition on the Selected Properties of Tarhana, A Fermented Cereal Based Food Froduct. LWT - Food Science and Technology, 129, 109574.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on chemical and functional properties of tarhana. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 42(2), 514–518.
  • Binou, P., Yanni, A. E., & Karathanos, V. T. (2020). Physical Properties, Sensory Acceptance, Postprandial Glycemic Response, and Satiety of Cereal Based Foods Enriched With Legume Flours: A review. Critical Reviews in Food Science and Nutrition, 1–19.
  • Bozkurt, O., & Gürbüz, O. (2008). Comparison of lactic acid contents between dried and frozen tarhana. Food Chem, 108 (1), 198-204.
  • Cankurtaran Kömürcü, T., & Bilgiçli, N. (2022). Effect of Ancient wheat Flours and Fermentation Types on Tarhana Properties. Food Bioscience, 50, 101982.
  • Cappelli, A., & Cini, E. (2021). Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality. Sustainability, 13, 2608.
  • Değirmencioğlu, N., Göçmen, D. & Dağdelen, F. A. (2005). Influence of Tarhana Herb on Tarhana Fermentation, Food Technology Biotechnology, 43(2), 175–179.
  • Dymchenko, A., Geršl, M. & Gregor, T. (2023). Trends in bread waste utilisation. Trends in Food Science & Technology, 132, 93-102.
  • Erol T, Özdestan Ocak Ö. Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana. J Food Sci Technol. 2020 Dec;57(12):4492-4500.
  • Gökalp, E. (2020). System dynamics modelling of bread waste problem. Pamukkale University Journal of Engineering Sciences, 26(4), 831-837.
  • Gularte, M., Gómez, M. & Rosell, C. (2011). Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food and Bioprocess Technology, 5, 10.1007/s11947-011-0642-3.
  • Hammed, A. M. & Simsek, S. (2014). Hulled wheats: A review of Nutritional Properties and Processing Methods. Cereal Chemistry, 91(2), 97–104.
  • Ilango, S. & Antony, U. (2021). Probiotic Microorganisms from Non-Dairy Traditional Fermented Foods, Trends in Food Science & Technology, 118, 617-638.
  • I.Y. Sengun, D.S. Nielsen, M. Karapinar, M. Jakobsen Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food International Journal of Food Microbiology, 135 (2) (2009), pp. 105-111
  • Kılıç Keskin, H., Bilgiçli, N. & Yaver, E. (2022). Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast. Food Bioscience, 47, 101692.
  • Kilci, A., & Göçmen, D. (2014). Changes in Antioksidant Activity and Phenolic Acid Composition of Tarhana With Steel Cut Oats. Food Chemistry, 145, 777-783.
  • Köse, E. & Çağındı, Ö. S. (2002). An Investigation into the Use of Different Flours in Tarhana. International Journal of Food Science and Technology, 37, 219-222.
  • Kumar, V., Brancoli, P., Narisetty, V., Wallace, S., Charalampopoulos, D., & Dubey, B. K. (2023). Bread waste – A potential feedstock for sustainable circular biorefineries, Bioresource Technology, 369, 128449.
  • Özdemir, N., Yazıcı, G., Şimşek, Ö., Özkal, S. G., & Çon, A. H. (2018). The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation. Food Bioscience, 26, 30-37.
  • awadogo-Lingani, H., Lei, V., Diawara, B., Nielsen, D. S., Møller, P. L., & Traoré, A. S. (2007). The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer, Journal of applied mikrobiology, 765-777.
  • Stringini, M., Comitini, F., Taccari, M., & Ciani, M. (2009). Yeast diversity during tapping and fermentation of palm wine from Cameroon. Food Microbiology, 26(4), 415–420.
  • I.Y. Sengun, D.S. Nielsen, M. Karapinar, M. Jakobsen Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food International Journal of Food Microbiology, 135 (2) (2009), pp. 105-111.
  • Tarakcı,, Z., Dogan, İ. S., & Koca, A. F. (2004). A Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Whey. International Journal of Food Science and Technology, 39, 455–458.
  • Tasdelen, E., & Şimşek, Ö. (2021). The Effects of Ropy Exopolysaccharide-Producing Lactiplantibacillus Plantarum Strains on Tarhana Quality. Food Bioscience, 43, 101282.
  • Temiz, A. & Pirkul, T. (1990). Tarhana Fermentasyonunda Kimyasal ve Mikrobiyolojik Değişimler. Gıda, 15(2), 119- 126.
  • TSE No: 2282 (2004). Tarhana Standard. Institute of Turkish Standards, Ankara.
  • Yıldırım, H., Capone, R., Karanlık, A., Bottalıco, F., Debs, P. & El Bılalı, H. (2016). Food Wastage in Turkey: An Exploratory Survey on Household Food Waste. Journal of Food and Nutrition Research, 4(8), 483-489.
  • Yusufoglu, B., Yaman, M, & Karakuş, E. (2021). Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system. Food Science and Technology, 42, 10.1590.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Fermantasyon Teknolojisi, Temel Gıda İşlemleri, Gıda Bilimleri (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Tuğba Gül Dikme 0000-0002-2212-6443

Osman Sağdıç 0000-0002-2063-1462

Proje Numarası FBY–08–588
Erken Görünüm Tarihi 14 Aralık 2024
Yayımlanma Tarihi 15 Aralık 2024
Gönderilme Tarihi 12 Aralık 2023
Kabul Tarihi 4 Kasım 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 28 Sayı: 4

Kaynak Göster

APA Gül Dikme, T., & Sağdıç, O. (2024). Impact of stale bread utilization on the quality attributes of tarhana production. Harran Tarım Ve Gıda Bilimleri Dergisi, 28(4), 659-672. https://doi.org/10.29050/harranziraat.1404072

Derginin Tarandığı İndeksler

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