Comparison of physicochemical and functional properties of domestic and commercial tarhana in Turkey

ÇAĞINDI Ö., Aksoylu Z., SAVLAK N., KÖSE E.

Bulgarian Journal of Agricultural Science, vol.22, no.2, pp.324-330, 2016 (Scopus) identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 2
  • Publication Date: 2016
  • Journal Name: Bulgarian Journal of Agricultural Science
  • Journal Indexes: Scopus
  • Page Numbers: pp.324-330
  • Keywords: Commercial tarhana, Fermented cereal, Functional properties, Quality, Traditional domestic tarhana, Turkey
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

Tarhana, cereal-based fermented product, is made domestically or commercially with different ingredients and recipes. Nutritional properties depend on ingredients and their ratios in recipe. In this research, some quality properties of 22 domestic and 14 commercial samples collected from 25 different locations of Turkey were analysed. Moisture, ash, salt, protein, crude fat, acidity degree, pH, aw, viscosity, L* (lightness), a* (redness), b* (yellowness) values, total antioxidant activity (AOA) and total phenolic content of domestic and commercial samples were determined and compared. Domestic samples had higher fat content and varied in salt content, while commercial samples had more uniform physicochemical properties.