Çimlendirme ve Tip-III Ekşi Hamurun Tarhana Fermantasyonu ve Kalitesi Üzerindeki Etkisi

Öz

Bu çalışmada, çimlendirme ve ekşi hamur fermantasyonunu takiben uygulanan liyofilizasyon (Tip III ekşi hamur prosesi) ile elde edilen ön işlem görmüş tam buğday unlarının tarhananın fizikokimyasal, biyokimyasal ve mikrobiyolojik özellikleri üzerindeki etkileri araştırılmıştır. Çimlendirilmiş ve çimlendirilmemiş tam buğday unları, Lactobacillus paracasei starter kültürü ile Tip II ekşi hamur fermantasyonuna tabi tutulmuş, ardından liyofilize edilerek Tip III ekşi hamur örnekleri hazırlanmıştır. Ön işlem görmüş materyaller, ürün kalitesi üzerindeki birleşik etkilerini değerlendirmek amacıyla tarhana formülasyonlarına ilave edilmiştir. Sonuçlar, çimlendirmenin kurutma sonrasında laktik asit bakterilerinin canlılığını anlamlı düzeyde artırdığını ve çimlendirilmemiş örneklere kıyasla (log 1.75±0.19 ve 1.91±0.07 KOB g-1) daha yüksek hayatta kalma oranları sağladığını (log 5.72±0.03 ve 6.20±0.06 KOB g-1) ortaya koymuştur. Çimlendirme ayrıca, tarhana çeşitlerinin besinsel kalitesinde iyileşmelere yol açmış, protein çözünürlüğü indeksi, suda çözünür protein miktarı ve toplam serbest amino asit içeriğinde sırasıyla 22.66%, 95.54%ve 69.90% oranında artış sağlamıştır. Bununla birlikte, Tip III ekşi hamur kullanımı, çimlendirilmiş gruptaki örneklerin toplam serbest amino asit içeriğinde istatistiksel olarak anlamlı bir azalmaya yol açmıştır (p=.003). Öte yandan, Tip III ekşi hamurun suda çözünür protein içeriği üzerindeki etkisi çimlendirme durumuna bağlı olarak farklılık göstermiştir. Çimlendirilmemiş örneklerde suda çözünür protein içeriği artarken (T1 ve T2 sırasıyla; 35.08 ve 44.26 g kg-1, p<.05), çimlendirilmiş örneklerde anlamlı bir azalma gözlenmiştir (T3 ve T4 sırasıyla; 81.01 ve 74.13 g kg-1, p<.05). Dikkat çekici biçimde, en düşük pH (3.64) ve en yüksek titrasyon asitliği (34.96 mL) değerleri, çimlendirilmiş tam buğday unundan elde edilen Tip III ekşi hamur kullanılarak hazırlanan T4 örneğinde kaydedilmiştir. Bu sonuç, ön işlemlerin birlikte uygulanmasının asitlik gelişimi üzerinde belirgin bir etki yarattığını göstermektedir. Özetle, elde edilen bulgular çimlendirme ve Tip III ekşi hamurun, tarhananın besinsel özellikleri ile protein biyoerişilebilirliğini geliştirdiğini ve yararlı laktik asit bakterilerinin canlılığını desteklediğini göstermektedir.

Anahtar Kelimeler

• Tarhana
• Çimlendirme
• Fermantasyon
• Tip III ekşi hamur
• Laktik asit bakterisi
• Biyoerişilebilirlik

Effect of Germination and Type III Sourdough on the Fermentation Behavior and Quality of Tarhana

Öz

This study aimed to investigate the impact of pre-processed whole wheat flours, specifically those obtained through germination and sourdough fermentation followed by lyophilization (corresponding to Type III sourdough), on the physicochemical, biochemical, and microbiological properties of tarhana. Germinated and non-germinated whole wheat flours were subjected to Type II sourdough fermentation using Lactobacillus paracasei as the starter culture, then lyophilized to obtain Type III sourdough. These pre-treated sourdough powders were subsequently incorporated into tarhana formulations to assess their combined effect on product quality. Results revealed that germination significantly enhanced LAB viability after drying, yielding higher survival rates (log 5.72±0.03 to 6.20±0.06 CFU g-1) compared to the non-germinated samples (log 1.75±0.19 to 1.91±0.07 CFU g-1). Germination further improved the nutritional quality of tarhana samples, leading to increases in the protein solubility index (22.66%), water-soluble protein content (95.54%), and total free amino acid levels (69.90%). However, the incorporation of Type III sourdough was observed to cause a significant reduction in total free amino acids in the germinated group (p=.003). On the other hand, the effect of Type III sourdough on water-soluble protein content differed depending on the germination status. While water-soluble protein content increased in the non-germinated samples (T1 vs T2: 35.08 vs. 44.26 g kg-1, p<.05), a significant decrease was observed in the germinated samples (T3 vs T4: 81.01 vs. 74.13 g kg-1, p<.05). Notably, the lowest pH (3.64) and highest titratable acidity (34.96 mL) were recorded in sample T4, prepared using Type III sourdough derived from germinated whole wheat flour, highlighting the effect of the combined pre-treatment on acidification. Overall, these results suggest that germination and Type III sourdough contribute to improving the nutritional attributes and protein bioaccessibility of tarhana proteins, while also supporting the survival of beneficial lactic acid bacteria.

Anahtar Kelimeler

• Tarhana
• Germination
• Fermentation
• Type III sourdough
• Lactic acid bacteria
• Bioaccessibility

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