Development and Characteristic Properties of Functional Tarhana Enriched with Pumpkin (Cucurbita maxima Duch.) Flour

Öz

Pumpkin is a good source of carotenoids, dietary fiber, and bioactive compounds, and it has been widely used to enrich various food products. However, no studies have been reported on its use in the production of tarhana, a traditional Turkish fermented food. In this study, gluten-free tarhana was produced by substituting wheat flour with lyophilized pumpkin flour at levels of 0%, 5%, 10%, 20.5%, and 41%. The analyses revealed that the addition of pumpkin flour significantly reduced the protein content and viscosity of tarhana, while increasing its ash, moisture, total carotenoid, and dietary fiber contents. No significant differences were observed in pH, water activity, and salt content. All tarhana samples showed an increase in carotenoid, fiber, and antioxidant contents. Sensory evaluation results indicated that tarhana samples containing 5% and 10% pumpkin flour were the most preferred by the panelists. Overall, the findings demonstrated that pumpkin flour can be successfully used in the production of low-gluten, nutritionally enriched tarhana.

Anahtar Kelimeler

• Functional Foods
• Fermentation
• Carotenoids
• Tarhana
• Pumpkin
• Gluten free

Destekleyen Kurum

Siirt University Scientific Research Projects Coordination Office

Proje Numarası

2019-SİÜFEB-003

Etik Beyan

An approval report from the Siirt University Non-Interventional Clinical Research Ethics Committee, dated 05 November 2018 and numbered 03-1, was obtained prior to conducting the sensory analysis.

Teşekkür

This study forms part of the master's thesis conducted by İkranur FELEK in 2019 under the supervision of Assoc. Prof. Dr. Ebru AKKEMİK. The research was supported by the Siirt University Scientific Research Projects Coordination Office (Project No: 2019-SİÜFEB-003). The authors gratefully acknowledge this support. The authors gratefully acknowledge the support and contributions of the Science and Technology Application and Research Center at Siirt University. We gratefully acknowledge the valuable contribution of Dr. Şule Azime YENİÇERİ to the statistical analyses performed in this study.

Balkabağı (Cucurbita maxima Duch.) Unuyla Zenginleştirilmiş Fonksiyonel Tarhananın Geliştirilmesi ve Karakteristik Özellikleri

Öz

Balkabağı karotenoidler, lif ve biyoaktif bileşikler bakımından iyi bir kaynak olup, çeşitli gıdaların zenginleştirilmesinde yaygın olarak kullanılmaktadır. Ancak, geleneksel bir Türk fermente gıdası olan tarhana üretiminde kullanımına yönelik herhangi bir çalışma bulunmamaktadır. Bu çalışmada, liyofilizasyon yöntemiyle elde edilen balkabağı ununun %0, %5, %10, %20,5 ve %41 oranlarında buğday unu yerine ikame edilmesiyle glutensiz tarhana üretimi araştırılmıştır. Yapılan analizler sonucunda kabak unu ilavesinin, tarhananın; protein içeriğini ve viskozitesini önemli ölçüde azalttığı; kül, nem, toplam karotenoidler ve diyet lifi içeriğini artırdığı; pH, su aktivitesi ve tuz içeriğinde ise önemli bir fark gözlenmediği bulunmuştur. Bütün tarhana örneklerinin karotenoid, lif ile antioksidan içeriğinde artış sağladığı belirlenmiştir. Duyusal analiz çalışması sonucu elde edilen verilerden, %5 ve %10 balkabağı unu içeren tarhana örneklerinin beğeni düzeyinin yüksek olduğunu belirlenmiştir. Sonuçlar, balkabağı ununun, düşük glutenli ve besin açısından zenginleştirilmiş tarhananın üretiminde başarılı bir şekilde kullanılabileceğini ortaya koymuştur.

Anahtar Kelimeler

• Fonksiyonel Gıdalar
• Fermantasyon
• Karotenoidler
• Glutensiz un
• Balkabağı
• Tarhana

Destekleyen Kurum

Siirt Üniversitesi Bilimsel Araştırma Projeleri (BAP) Koordinatörlüğü

Proje Numarası

2019-SİÜFEB-003

Etik Beyan

Duyusal analizlerin gerçekleştirilmesinden önce, Siirt Üniversitesi Girişimsel Olmayan Klinik Araştırmalar Etik Kurulu’ndan 05 Kasım 2018 tarihli ve 03-1 sayılı onay raporu alınmıştır.

Teşekkür

Bu çalışma, Doç. Dr. Ebru AKKEMİK danışmanlığında, İkranur FELEK tarafından 2019 yılında tamamlanan yüksek lisans tezinin bir parçasıdır. Araştırma, Siirt Üniversitesi Bilimsel Araştırma Projeleri (BAP) Koordinatörlüğü tarafından desteklenmiştir (Proje No: 2019-SİÜFEB-003). Yazarlar, bu destek için içtenlikle teşekkür eder. Ayrıca, Siirt Üniversitesi Bilim ve Teknoloji Uygulama ve Araştırma Merkezi’nin katkılarından dolayı şükranlarını sunar. Bu çalışmada gerçekleştirilen istatistiksel analizlere değerli katkılarından dolayı Dr. Şule Azime YENİÇERİ'ye teşekkür ederiz.

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