Effect of using kefir in the formulation of traditional Tarhana

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dc.authorid0000-0001-9192-2825
dc.authorscopusid23979419500
dc.authorscopusid54411196400
dc.authorscopusid57203522005
dc.authorscopusid57209364483
dc.authorwosidTirpanci Sivri, Goksel/AAU-3808-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorÖzalp, Seymanur
dc.contributor.authorTırpancı Sivri, Göksel
dc.date.accessioned2022-05-11T14:44:59Z
dc.date.available2022-05-11T14:44:59Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractTarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period. Moreover, kefir affected the scores of sensory properties of tarhana soups. Tarhana soups prepared with kefir gave the highest scores for mouth feel, odour and consistency attributes. Tarhana soup prepared with 50% yoghurt and kefir showed the lowest viscosity probably due to synergistic effect on starch hydrolysis by bacterial population from both ingredients. These results suggest that replacement of yogurt with kefir in the formulation of Tarhana may enhance some properties of the soup.
dc.description.sponsorshipNamik Kemal University Research FundNamik Kemal University [NKUBAP.03, 16.054]
dc.description.sponsorshipThe authors gratefully acknowledge the Namik Kemal University Research Fund for providing funding for this work (NKUBAP.03.GA.16.054).
dc.identifier.doi10.1590/fst.29817
dc.identifier.endpage364
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85083623231
dc.identifier.scopusqualityQ2
dc.identifier.startpage358
dc.identifier.urihttps://doi.org/10.1590/fst.29817
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9864
dc.identifier.volume39
dc.identifier.wosWOS:000470324600015
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTarhana
dc.subjectkefir
dc.subjectrheological behavior
dc.subjectfermentation
dc.subjectsensorial property
dc.subjectLactic-Acid Bacteria
dc.subjectFermentation
dc.subjectFood
dc.subjectStorage
dc.subjectYogurt
dc.subjectYeasts
dc.subjectFlour
dc.subjectSoup
dc.titleEffect of using kefir in the formulation of traditional Tarhana
dc.typeArticle

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