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http://hdl.handle.net/11452/25503
Başlık: | Effects of yeast, fermentation time, and preservation methods on Tarhana |
Yazarlar: | Dağdelen, Adnan Fatih Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. Uludağ Üniversitesi/Mustafakemalpaşa Meslek Yüksekokulu. 0000-0001-7871-1628 Gürbüz, Ozan Göçmen, Duygu Özmen, Neşe AAG-5956-2021 8528582100 55967047900 25623754300 |
Anahtar kelimeler: | Fermentation Preservation Quality Tarhana Flour-yogurt-mixture Lactic-acid bacteria Turkish cereal food Functional-properties Processing conditions Drying methods Metabolism Profile Soup Biochemistry & molecular biology Biotechnology & applied microbiology Saccharomyces cerevisiae |
Yayın Tarihi: | 2010 |
Yayıncı: | Taylor & Francis |
Atıf: | Gürbüz, O. vd. (2010). "Effects of yeast, fermentation time, and preservation methods on Tarhana". Preparative Biochemistry and Biotechnology, 40(4), 263-275. |
Özet: | The physicochemical properties of tarhana soup produced with different dough treatments, fermentation times, and preservation methods were examined. Tarhana doughs were prepared with yogurt (control) or baker's yeast (Saccharomyces cerevisiae) and fermented for 3 days. Samples were taken at 24, 48, and 72hr. Samples were then preserved via one of four methods: sun dried, dried in the shade, vacumn dried, and frozen. Frozen samples produced lower organic acid levels after 72hr of fermentation in both control (0.68g/100g) and yeast (0.61g/100g) applications than samples that were dried (0.94g/100g control samples; 0.81g/100g samples with yeast). Increasing fermentation time resulted in a significant effect on the formation of organic acid in the tarhana (p.01). At 72hr of fermentation, total acidity increased 11%, 17%, and 23% for tarhana samples vacumn-dried, sun-dried, and dried in the shade, respectively. Preservation methods also affected the moisture, ash, crude protein, total acidity, pH, salt, fat, reducing sugar levels, and the sensory assestment of tarhana soup (p.01). Sensory characteristics were not significantly affected by baker's yeast in any of the preservation methods used (p.01). However, sensory scores for tarhana prepared from the samples dried in a sheltered area showed a reduction in color desireablilty as the fermentation time increased. The soup prepared from frozen tarhana (72hr fermentation, with yeast) had the highest scores with respect to color, mouth feel, flavor, and overall acceptability. Vacuum-dried samples' scores in these areas were also high in comparison to the two other drying methods. |
URI: | https://doi.org/10.1080/10826068.2010.488987 https://www.tandfonline.com/doi/full/10.1080/10826068.2010.488987 http://hdl.handle.net/11452/25503 |
ISSN: | 1082-6068 |
Koleksiyonlarda Görünür: | PubMed Scopus Web of Science |
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