DETERMINATION OF CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES IN GEDIZ TARHANA, A TRADITIONAL TURKISH CEREAL FOOD

Gulbandilar A., Donmez M., Okur M., Celikozlu S.

JOURNAL OF ENVIRONMENTAL PROTECTION AND ECOLOGY, cilt.15, ss.1507-1516, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15
  • Basım Tarihi: 2014
  • Dergi Adı: JOURNAL OF ENVIRONMENTAL PROTECTION AND ECOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1507-1516
  • Anahtar Kelimeler: Gediz tarhana, physicochemical analysis, microbiological and sensorial analyses, FERMENTATION ACTIVITY, ACID CONTENTS, WHEAT, STORAGE
  • Eskişehir Osmangazi Üniversitesi Adresli: Hayır

Özet

Tarhana is a popular traditional Turkish fermented food made of a mixture of cereal and yoghurt with yogurt bacteria and Baker yeast as culture. It is a good source of protein and vitamins. Its nutritional value increased and digestion facilitated by fermentation. This study was conducted to determine physico-chemical, microbiological and sensorial properties of tarhana. For this purpose, a total of 10 tarhana powder samples were collected from homemade tarhana and commercially ready samples which were produced in Gediz, the Kutahya provinces. Mean values from preparing with homemade tarhana and commercially ready samples for dry matter 88.41 and 90.15%; total ash 5.05 and 5.2%; salt 4.30 and 4.63%; fat 1.71 and 1.82%; total protein 10.48 and 10.87%; total acidity 28.50 and 24.30%, and pH changing between 3.96 and 4.0, were found, respectively. Mean counts of preparing with homemade tarhana and commercially ready samples for total mesophilic bacteria 1. x10(2)-2.5x10(2) and 1.2x10(3)-3.2x10(3) cfu/g were found, respectively. According to analyses, Staphylococcus aureus, E.coli, Salmoella sp., Shigella sp., Bacillus cereus, Enterococcus faecalis, Clostridium sp. have not been determined in the tarhana samples. Tarhana is recently produced in modern plants, it is not much enough known in Turkey and the other countries. So, the studies which contribute to improving the quality and presentation of this product must be taken into account