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Microbiological and chemical properties of wet tarhana produced by different dairy products

Journal of Food Science and Technology · Aralık 2018

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YÖKSİS Kayıtları
Microbiological and chemical properties of wet tarhana produced by different dairy products
Journal of Food Science and Technology-Mysore · 2018 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →
Determination of Some Microbiological and Chemical Properties of Wet Tarhana Produced by Different Dairy Products
Journal of Food Science and Technology · 2018 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →

Makale Bilgileri

DergiJournal of Food Science and Technology
Yayın TarihiAralık 2018
Cilt / Sayfa55 · 4770-4781
DOI10.1007/s13197-018-3410-9
Scopus ID2-s2.0-85053532651
Erişim🔓 Açık Erişim
Özet This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82 g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC–MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31 µmol TE/g at the end of fermentation and it was independent of the fermentation period.

Yazarlar (4)

1
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
2
Ceren Mutlu
3
Cihadiye Candal
4
Mustafa Erbaş

Anahtar Kelimeler

Cereal Fermentation Lactic acid bacteria Volatile components

Kurumlar

Akdeniz Üniversitesi
Antalya Turkey
Artvin Coruh University, Turkey
Artvin Turkey
Balikesir Üniversitesi
Balikesir Turkey
Selçuk Üniversitesi
Selçuklu Turkey

Metrikler

8
Atıf
4
Yazar
4
Anahtar Kelime

Sistemimizdeki Yazarlar

SA
SULTAN ARSLAN TONTUL
DOÇENT

Hızlı Erişim

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