Effect of Almond Pulp Addition on Physical, Chemical and Functional Properties of Tarhana

Yıl 2023, Cilt: 20 Sayı: 3, 620 - 630, 26.09.2023

Ezgi Şensoy Zekai Tarakçı

https://doi.org/10.33462/jotaf.1200426

Cited By: 1

Öz

In this study, almond pulp was added to tarhana to increase its nutritional value. For this purpose, after grinding the almonds, the oil was reduced and almond pulp was added to the tarhana mix at the rates of 0% (control), 5%, 10%, 15%, 20%, 25% and 30%. According to the research data, pH and titration acidity values of tarhana increased significantly with the increase of almond pulp addition (p<0.05). It was observed that protein, ash and fat ratios increased significantly with the increase of almond ratio in tarhana (p<0.05). While increasing the almond ratio significantly decreased the whiteness (L*) values of tarhana (p<0.05), it was determined that the redness (a*) and yellowness (b*) values increased significantly (p<0.05). While there was no significant change in water holding capacity with increasing almond content in tarhana (p>0.05), it was determined that the almond additive increased the foaming capacity and foam stability statistically (p<0.05). It was determined that the viscosity of tarhana decreased statistically significantly as the almond content increased (p<0.05). It was determined that the almond pulp added to the tarhana mix increased the total phenolic substance and antioxidant activity values significantly (p<0.05). It was determined that almond pulp added tarhana samples had a positive effect on sensory parameters. Tarhana samples with 25% and 30% almond pulp added were found to be the most popular soups in terms of taste and aroma. Tarhana soups containing 15% almond pulp are the most preferred in terms of fragrance; Tarhanas containing 5% pulp were preferred in terms of color and consistency. As a result, it was determined that the addition of almond pulp positively affected the physical, chemical and rheological properties of tarhana. It has been determined that the best rate of almond pulp to be used in tarhana production is 30%.

Anahtar Kelimeler

Tarhana, almond pulp, antioxidant activity, total phenolic, functional properties

Badem Pulpu İlavesinin Tarhananın Fiziksel, Kimyasal ve Fonksiyonel Özelliklerine Etkisi

Öz

Bu çalışmada, besin değerini artırmak için tarhanaya badem posası ilave edilmiştir. Bu amaçla bademler öğütüldükten sonra yağı azaltılmış ve tarhana miksine % 0 (kontrol), % 5, % 10, % 15, % 20, % 25 ve % 30 oranlarında badem pulpu olarak ilave edilmiştir. Araştırma verilerine göre, badem pulpu ilavesinin artmasıyla tarhananın pH ve titrasyon asitliği değerleri önemli derecede yükselmiştir (p<0.05). Tarhanada badem oranının artmasıyla protein, kül ve yağ oranlarının önemli ölçüde arttığı gözlenmiştir (p<0.05). Badem oranının arttırılması tarhananın beyazlık (L*) renk değerlerini önemli derecede düşürürken (p<0.05), kızarıklık renk (a*) ve sarılık (b*) renk değerlerin anlamlı olarak arttığı belirlenmiştir (p<0.05). Tarhana örneklerinde artan badem pulpu içeriği ile su tutma kapasitesinde önemli bir değişiklik olmazken (p>0.05), badem posası ilavesinin tarhana çorbalarında köpürme kapasitesini ve köpük stabilitesini istatistiki olarak önemli derecede arttırdığı belirlenmiştir (p<0.05). Badem pulpu içeriği arttıkça tarhana örneklerinin viskozitesini istatistiksel olarak önemli ölçüde azaldığı tespit edilmiştir (p<0.05). Tarhana miksine ilave edilen badem pulpu çorba örneklerinin toplam fenolik madde ve antioksidan aktivite değerlerini önemli derecede (p<0.05) arttırdığı istatiksel olarak tespit edilmiştir. Badem posası katkılı tarhana örneklerinin duyusal parametreler üzerinde olumlu etkisi olduğu belirlenmiştir. % 25 ve % 30 badem pulpu katkılı tarhana örneklerinin tat ve aroma açısından en popüler çorbalar olduğu görülmüştür. %15 badem posası içeren tarhana çorbaları ise koku açısından en çok tercih edilenlerdir; renk ve kıvam açısından ise %5 posa içeren tarhana çorba örnekleri tercih edilmiştir. Sonuç olarak badem posası ilavesinin tarhananın fiziksel, kimyasal ve reolojik özelliklerini olumlu yönde etkilediği belirlenmiştir. Tarhana üretiminde kullanılacak en iyi badem pulpu oranının %30 olduğu tespit edilmiştir.

Anahtar Kelimeler

Tarhana, Tarhana, badem pulp, antioksidan ektivite, toplam fenolik, fonksiyonel özellik

Kaynakça

• Aktaş, K., Demirci, T. and Akın, N. (2015). Chemical composition and microbiological properties of tarhana enriched with immature wheat grain. Journal of Food Processing and Preservation, 39(5): 3014-3021.
• Anil, M., Durmuş, Y. and Tarakci, Z. (2020). Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana. Nutrition and Food Science, 51(1): 137–150.
• Bilgiçli, N., Aktaş, K. and Levent, H. (2014). Utilization of Citrus Albedo in Tarhana Production. Journal of Food Science and Nutrition Research 53(2): 162-170.
• Daglioglu, O., Arici, M., Konyali, M. And Gumus, T. (2002). Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157: H7 and Staphylococcus aureus. European Food Research and Technology, 215: 515-519.
• Demirkol, M. and Tarakci, Z. (2018). Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT - Food Science and Technology, 97: 770-777.
• Erbaş, M., Certel, M. and Uslu, M. K. (2005). Microbiological and chemical properties of tarhana during fermentation and storage as wet-sensorial properties of tarhana soup. LWT - Food Science and Technology, 38(4): 409-416.
• Erbaş, M., Uslu, M.K., Erbaş, M.O. and Certel, M., (2006). Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food. Journal of Food Composition and Analysis, 19(4): 294-301.
• Erkan, H., Çelik, S., Bilgi, B. and Köksel, H. (2006). A new approach for the utilization of barley in food products: Barley tarhana. Food Chemistry, 97(1): 12-18.
• Ertaş, N., Sert, D. and Demir, M. K. (2015). Functional properties of tarhana enriched with whey concentrate. Agronomy Research, 13(4): 919-928.
• Gökmen, S. (2009). Effect on tarhana cooked, dried and raw quince additives. (M.Sc. thesis) Afyon Kocatepe University. The Institute of Natural Sciences, Afyon, Türkiye.
• Gotcheva, V., Pandiella, S.S., Angelov, A., Roshkova, Z. and Webb, C. (2001). Monitoring the fermentation of the traditional Bulgarian beverage boza. International Journal of Food Science and Technology, 36(2): 129-134.
• Hayta, M., Alpaslan, M. and Baysar, A. (2002). Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture. Journal of Food Science, 67: 740-744.
• Herken, E. N. and Aydin, N. (2015). Use of carob flour in the production of tarhana. Polish Journal of Food and Nutrition Sciences, 65(3): 167-174.
• İbanoğlu, E. and İbanoğlu, S. (1999). Foaming properties of white wheat flour yoghurt mixture as affected by fermentation. Journal of Cereal Science, 30: 71- 77.
• Ibanoglu, S., Ainsworth, P., Wilson, G. and Hayes, G. D. (1995). The effect of fermentation conditions on the nutrients and acceptability of tarhana. Food Chemistry, 53(2): 143–147.
• Ikegwu, O. J., Oledinma, N. U., Nwbasi, V. N. and Alaka, I. C. (2009). Effect of processing time and some additives on the apparent viscosity of ‘achi’ Brachystegia eurycoma flour. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8(8): 685-691.
• James, C. S. (1995). Analytical Chemistry of Food. Publisher Blackie Academic and Professional, London. Koca, A. F. and Tarakçı, Z. (1997). Usage of corn flour and whey in tarhana production. Gıda/Journal Food, 22(4): 287-292.
• Koca, A. F., Koca, I., Anıl, M. and Karadeniz, B. (2006). Physical, chemical and sensory properties of cranberry tarhana. 9th Food Congress, 24-26 May, 377-380, Bolu, Turkey.
• Kornsteiner, M., Wagner, K. H. and Elmadfa, I. (2006). Tocopherols and total phenolics in 10 different nut types. Food Chemistry, 98: 381- 387.
• Kurek, M. A., Onopiuk, A., Pogorzelska-Nowicka, E., Szpicer, A., Zalewska, M. and Półtorak, A. (2022). Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges. Foods, 11(957): 1-15.
• Leroy, F. and De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology, 15(2): 67–78.
• Ozboy-Ozbas, O., Hançer, A. and Gokbulut I. (2010). Utilization of sugar beet fiber and brewers’ spentgrain in the production of tarhana. Zuckerindustrie, 135(8): 496–501.
• Özdestan, Ö. and Üren, A. (2013). Biogenic amine content of Tarhana: A traditional fermented food. International Journal of Food Properties, 16: 416-428.
• Rodriguez, H., Curiel, J. A., Landete, J. M., de las Rivas, B., de Felipe, F. L., Gomez-Cordoves, C., Mancheno, J. M. and Munoz, R. (2009). Food phenolics and lactic acid bacteria. International Journal of Food Microbiology, 132(2-3): 79–90.
• Sahin, S., Tonkaz, T. and Yarılgaç, T. (2022). Chemical composition, antioxidant capacity and total phenolic content of hazelnuts grown in different countries. Journal of Tekirdag Agricultural Faculty, 19(2): 262-270.
• Şimşek, Ö., Özel, S. and Çon, A. H., (2017). Comparison of lactic acid bacteria diversity during the fermentation of tarhana produced at home and on a commercial scale. Food Science and Biotechnology, 26(1): 181–187.
• Tamime, A. Y. and O’Connor, T. P. (1995). Kishk-A dried fermented milk/cereal mixture. International Dairy Journal, 5(2): 109-128.
• Tarakçı, Z., Anıl, M., Koca, I. and İslam, A. (2013). Effects of adding cherry laurel (Laurocerasus Officinalis) on some physicochemical and functional properties and sensorial quality of tarhana. Quality Assurance Safety Crops Foods, 5(4): 347–355.
• Tasan, T., Bilgin, B., Gecgel, U. and Demirci, A. S. (2006). Phytosterols as functional food ingredients. Tekirdağ Ziraat Fakültesi Dergisi, 3(2): 153–159.
• Temiz, A. and Pirkul, T. (1991). Physical and chemical composition of tarhana produced in different composition. Gıda/Food Journal, 16(1): 7-13.
• Üçok, G., Cankurtaran, T. and Demir, M. K. (2019). Use of quinoa flour in traditional tarhana production. Harran Journal of Agricultural and Food Sciences, 23(1): 22-30.
• Xu, B. J. and Chang, S. K. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 72(2): 159-166.
• Yıldırım, Z. and Ercan, R. (2004). Effects of extrusion conditions on solubility and water absorption of tarhanas produced using different wheat flours. Journal of Agricultural Sciences, 10(4): 428-434.
• Yıldırım. Ç. and Güzeler, N. (2016). Tarhana chips. Nevsehir Science and Technology Journal, Special issue: 1-8.
• Zhu, F., Cai, Y.Z., Sun, M. and Corke, H. (2008). Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours. Journal of Agricultural and Food Chemistry, 56(17): 8212-8217.