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Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition

2000; Wiley; Volume: 44; Issue: 2 Linguagem: Inglês

10.1002/(sici)1521-3803(20000301)44

1521-3803

O. Daglio lu,

Culinary Culture and Tourism

Food / NahrungVolume 44, Issue 2 p. 85-88 Review Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition O. Daglioǧlu, O. DaglioǧluSearch for more papers by this author O. Daglioǧlu, O. DaglioǧluSearch for more papers by this author First published: 29 March 2000 https://doi.org/10.1002/(SICI)1521-3803(20000301)44:2 3.0.CO;2-HCitations: 72AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract As a fermented product tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in Turkey. It is prepared by mixing wheat flour, yogurt, yeast and a variety of cooked vegetables (tomatoes, onions, green pepper etc.( salt, and spices (mint, paprika) followed by fermentation for one to seven days. Generally one part yogurt is mixed with two parts of wheat flour (w/w). In commercial production there are two methods for tarhana making. First method is called straight method and ingredients in the recipe is mixed and kneaded, fermented, dried and finally sieved. Second method is called sour dough method that contains three steps, each one has a different recipe. Throughout fermentation lactic acid bacteria and yeast give the characteristic taste and flavour of tarhana by producing lactic acid, ethanol, carbondioxide and some other organic compounds. Organic acids composed in fermentation period lower the pH (3.4–4.2( and low moisture content (6–10%) is a poor medium for pathogens and spoilage organisms. The nutrient content of tarhana depends upon yogurt and flour ratios as well as some other ingredients, and it is also considered to be a useful high-protein dietary supplement with average 15% protein content. Addition of set yogurt due to high dry matter content and baker's yeast increase protein content and enhances it's amino acid composition. References 1 Hesseltine, C. W., and H. L. Wang, Chemistry and Industry 12 (1979) 393–399. 2 Siyamoglu, B., Türk Tarhanalarinin Yapilisi ve Terkibi Üzerinde Arastirma. Ege Üniv. Press. Pub. No 44, Izmir, Turkey, 1961 (in Turkish). 3 Temiz, A., and T. Pirkul, Gida 15 (1990) 119–126 (in Turkish). 4 Türker, S., Saglam, Pisirilmis ve Çimlendirilmis Çesitli Baklagil Katkilariyla, Mayasiz ve Maya Ilavesiyle Fermente Edilen Tarhananin Bazi Fiziksel-Kimyasal ve Besinsel Özellikleri Üzerine Bir Arastirma. Atatürk University, Natural and Applied Science Institute, Ph. D. Thesis. Erzurum, Turkey, 1991 (in Turkish). 5 Oner, D. M., R. A. Tekin, T. Erdem, Lebensmittel Wissenschaft und Technologie 26 (1993) 371–372. 6 Youssef, M. M., Food Chemistry 38 (1990) 247–254. 7 Steinkraus, K. H., Antonio van Leeuwenhoek 49 (1983) 337–348. 8 Yücecan, S., K. Kayakirilmaz, S. Basoglu and M. Tayfur, Türk Hij ve Den. Biyol. Derg. 45 (1988) 47–51 (in Turkish). 9 Pamir, H., Fermantasyon Mikrobiyolojisi. Ankara Üniv. Ziraat Fak. Yayinlari No: 639. Ankara Üniv. Basimevi, Ankara 1977 (in Turkish). 10 Saldamli, I., Gida 8 (1983) 297–311 (in Turkish). 11 Hamad, M. A., and M. L. Fields, J. Food Sci. 44 (1979) 446–459. 12 Özbilgin, S., The Chemical and Biological Evaluation of Tarhana Supplemented with Chickpea and Lentil. Ph. D. Thesis. Cornell University, Ithaca 1983. 13 Anonymous, Tarhana Standard, Standard No 2282. Turkish Standardization Institute, Ankara 1981 (in Turkish). 14 Pekin, S., Endüstriyel Tarhana Üretimi. Türkiye 6. Gida Kongresi, pp 136–142. Ankara, 18–20 Ekim 1988 (in Turkish). 15 Temiz, A., and T. Pirkul, Gida 16 (1991) 7–13 (in Turkish). 16 Lazos, S. E., G. Aggelousis and M. Bratakos, Plant Foods for Human Nutrition 44 (1993) 45–62. 17 Ibanoglu, S. E., P. Ainsworth, G. Wilson and G. D. Hayes, Food Chemistry 53 (1995) 143–147. 18 Aytaç, S. A., Advances in Food Sciences 18 (1996) 28–31. 19 Ibanoglu, S. E., P. Ainsworth, G. Wilson and G. D. Hayes, Int. J. Food Sci. Tech. 30 (1995) 597–585. 20 Atia, I. A., and A. A. Khattab, Alexandria Science Exchange 6 (1985) 63–73. 21 Jandal, J. M., Indian Dairyman 41 (1989) 479–481. 22 Baysal, A., Beslenme. Third Ed., Hacettepe Univ., Pub. No 13. Ankara 1979 (in Turkish). 23 Pirkul, T., Beslenme ve Diyet Dergisi 17 (1988) 275–283 (in Turkish). 24 Yazman, A., S. Yücecan and S. M. Bozkurt, Türk Hij. Dernegi Biyoloji Dergisi 47 (1990) 1–8 (in Turkish). 25 Misli, A., Turkish, Cypriot and Mediterranean Cookery. Havelli Publishing Com., London 1994. Citing Literature Volume44, Issue21 March 2000Pages 85-88 ReferencesRelatedInformation