The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana. [PDF]
Food Sci NutrAbstractThe aim of this study was to investigate the effects of using sour cherry puree in tarhana formulations on the nutritional value and quality criteria of tarhana. In the formulation, 50% and 100% of tomato and pepper purees were replaced by sour cherry puree, and in another formulation, 100% of sour cherry puree was used instead of yogurt.
Göncü A.
europepmc +7 more sources
Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product [PDF]
FoodsThe aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly
Esra Akkaya +7 more
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The Metagenomic Properties of Uşak Tarhana Dough [PDF]
FermentationThis study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical
Naciye Afranur Mitaf +2 more
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Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters. [PDF]
Food Sci Nutr, 2023 This study aimed to produce dried tarhana using a refractance window drying (RWD) system. The drying process was also carried out under vacuum; the current study is the first in the literature. Using different heating mediums, the maximum temperature can
Bardakçi MS, Karacabey E.
europepmc +3 more sources
Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder [PDF]
Brazilian Archives of Biology and Technology, 2023 The present study aims to increase the number of tarhana versions, which have traditionally had a place in our culture, in order to increase the range of vegan products.
Sena Soğuksulu, Duygu Balpetek Külcü
doaj +4 more sources
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions [PDF]
Food Microbiology, 2011 The purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for
Luca Settanni, Hasan Tanguler, Giancarlo
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Use of Carob Flour in the Production of Tarhana [PDF]
Polish Journal of Food and Nutrition Sciences, 2015 In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated.
Herken Emine Nur
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Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food [PDF]
Food Technology and Biotechnology, 2005 Tarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB ...
Nurcan Deghirmencioghlu +3 more
doaj +8 more sources
The Effect of Irradiation on the Quality Properties of Tarhana [PDF]
Applied Sciences, 2020 Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices.
Nermin Taşoğulları, Ömer Şimşek
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Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale [PDF]
Food Science and Biotechnology, 2017 Ömer Şimşek
exaly +4 more sources