| Yazarlar (3) |
Rabia Atasoy
|
Doç. Dr. Müge HENDEK
Kastamonu Üniversitesi, Türkiye |
|
Şeyma Selin Akın
|
| Özet |
| Tarhana is a traditional Turkish cereal based fermented food product mainly produced at home or at home-scale level. It is a good source of B vitamins, minerals, organic acids and free amino acids. Thanks to its rich content, it is known to be a healthy food for children, adults, and for patients [1]. It is also made commercially on small and large scales. The methods for tarhana production differ depending on the region [1]. Basically, 4 different types of tarhana have been defined by the Turkish Standardization Institute:(a) flour tarhana,(b) goce tarhana,(c) semolina tarhana, and (d) mixed tarhana. Tarhana is obtained mainly from lactic acid fermentation of a mixture of wheat flour, yogurt (stirred or set yogurt) and, depending on the region of production, raw or cooked vegetables (tomato, onion, pepper etc.), spices (mint, basil, dill, tarhana herb etc.), bakers’ yeast and salt. This product is generally let to ferment for a week at ambient temperature and the dominant microbiota is mainly represented by lactic acid bacteria (LAB). The presence of yeasts, mainly belonging to the species Saccharomyces cerevisiae, is generally attributed to the addition of baker’s yeast during ingredient mixing. Several LAB species have been found associated with tarhana fermentation, which may have a different origin. The thermophilic LAB are commonly provided by yogurt, but also the mesophilic LAB species (Lactobacillus spp., Pediococcus spp. and Enterococcus spp.) may have a dairy rather than wheat origin [2]. At the end of the fermentation, the wet tarhana is dried in the sun or by dryer and grounded. It is widely used for soup making due to having a high nutritive … |
| Anahtar Kelimeler |
| Bildiri Türü | Tebliğ/Bildiri |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) |
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum |
| Bildiri Dili | İngilizce |
| Kongre Adı | I.International Agricultural Science Congress |
| Kongre Tarihi | 09-05-2018 / 12-05-2018 |
| Basıldığı Ülke | |
| Basıldığı Şehir |
