Effect of ancient wheat flours and fermentation types on tarhana properties  

作　　者：Tekmile Cankurtaran Kömürcü Nermin Bilgiçli 

机构地区：[1]Department of Food Engineering,Engineering Faculty,Necmettin Erbakan University,Köyceğiz Campus,Konya,42050,Turkey

出　　处：《Food Bioscience》2022年第6期171-178,共8页食品生物科学（英文）

摘　　要：Tarhana 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 D_(50) than those containing EMF.Ancient wheat flour and bakers’yeast usage decreased consistency of the tarhana soups.

关 键 词：Ancient wheat Einkorn Emmer TARHANA FERMENTATION YEAST 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]