Effect of ancient wheat flours and fermentation types on tarhana properties

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dc.contributor.authorKomurcu, Tekmile Cankurtaran
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:02:55Z
dc.date.available2024-02-23T14:02:55Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractTarhana is a fermented cereal-based product with a sour and acidic taste and yeast flavor. The aim of this study is to improve the nutritional value and functional properties of tarhana with the utilization of different ancient wheat flour. For this purpose, two different ancient wheat flours; einkorn flour (EKF) and emmer flour (EMF) were used in tarhana formulation replaced with wheat flour at 0, 50 and 100% ratios, and the fermentation process was carried out with and without bakers' yeast. Some physical, chemical, textural and functional properties of tarhana were investigated. The increased ratio of ancient wheat flour significantly improved the overall measured chemical properties of the samples. Higher ash, protein, fat and DPPH values were determined in tarhana prepared with EMF compared to EKF containing samples. Bakers' yeast usage significantly (p<0.05) affected the fat, phytic acid, total, phenolic content, antioxidant activity and the color value (L*, a* and b*) of tarhana samples. EKF supplemented samples had higher span values, as well as lower D[3;2] and D50 than those containing EMF. Ancient wheat flour and bakers' yeast usage decreased consistency of the tarhana soups.en_US
dc.identifier.doi10.1016/j.fbio.2022.101982
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85137308071en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101982
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11901
dc.identifier.volume50en_US
dc.identifier.wosWOS:000866467400009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAncient Wheaten_US
dc.subjectEinkornen_US
dc.subjectEmmeren_US
dc.subjectTarhanaen_US
dc.subjectFermentationen_US
dc.subjectYeasten_US
dc.titleEffect of ancient wheat flours and fermentation types on tarhana propertiesen_US
dc.typeArticleen_US

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