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Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model.
Food & FunctionTarhana, a traditional fermented food important to Turkish and Central Asian cuisines, is known for its unique composition of yoghurt, flour, vegetables, and herbs, and its potential health benefits through fermentation.
Fatma Koc +9 more
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Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana
YeastThe primary challenge in tarhana production is the occurrence of spontaneous fermentation, which leads to non‐standardized products. Thus, we investigated the effects of backslopping, a traditional method for inoculating fermented foods, on the yeast and
Burcu Ozel +3 more
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Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study
European Journal of Multidisciplinary Health SciencesTarhana is a traditional fermented cereal–yogurt food widely consumed in Türkiye. It is often described as a low-glycemic index (GI) food, but this belief is based mostly on secondary sources, and direct evidence is limited.
E. Dinçer, Melisa Sayın
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A gluten-free food: tarhana with chestnut
Acta Horticulturae, 2018Tarhana is a traditional fermented Turkish food. It’s produced by mixing yoghurt, wheat flour, yeast, salt, and some raw and cooked vegetables such as onions, tomatoes, green and red peppers and spices such as mint, paprika, basil, dill followed by lactic and alcoholic fermentation. The fermentation may occur in a period from one to seven days. In this
Koca I., Yilmaz V.A., Tekguler B.
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Türk Doğa ve Fen Dergisi
Pumpkin is a good source of carotenoids, dietary fiber, and bioactive compounds, and it has been widely used to enrich various food products. However, no studies have been reported on its use in the production of tarhana, a traditional Turkish fermented ...
İkranur Felek, Ebru Akkemik
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Pumpkin is a good source of carotenoids, dietary fiber, and bioactive compounds, and it has been widely used to enrich various food products. However, no studies have been reported on its use in the production of tarhana, a traditional Turkish fermented ...
İkranur Felek, Ebru Akkemik
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Istanus Journal on Applied Biological Sciences
Objective: This study aimed to determine the prevalence and levels of aflatoxin B1 (AFB1) in tarhana, a traditional fermented product, and to evaluate the findings with respect to regulatory limits.Methods: In a cross‑sectional survey (July–October 2023),
Nurtac Kucukbugru +6 more
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Objective: This study aimed to determine the prevalence and levels of aflatoxin B1 (AFB1) in tarhana, a traditional fermented product, and to evaluate the findings with respect to regulatory limits.Methods: In a cross‑sectional survey (July–October 2023),
Nurtac Kucukbugru +6 more
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Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat
Iğdır Üniversitesi Fen Bilimleri Enstitüsü DergisiThis study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval structure.
Yağmur Erim Köse +5 more
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CHEMICAL COMPOSITIONS OF TRADITIONAL TARHANA HAVING DIFFERENT FORMULATIONS
Journal of Food Processing and Preservation, 2007Cereal-based fermented foods play an important role in the diets of many people in Asia, Africa, the Middle East and some parts of Europe. Containing cereal and animal-based nutrients, richer with fermentation products, produced with yeast and lactic acid bacteria, tarhana is a type of soup having a delicious and desired taste.
Tamer, CANAN ECE +3 more
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Discriminating Drying Method of Tarhana Using Computer Vision
Journal of Food Process Engineering, 2014AbstractTarhana is a traditionally fermented wheat flour product ofTurkey which has high nutritional value. A rapid and objective evaluation of tarhana quality by assessing the used drying method is important for producers and packaging companies. A computer vision method was developed to discriminate between drying methods of tarhana.
Kurtulmuş, Ferhat +2 more
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Preparative Biochemistry & Biotechnology
This research was carried out to examine the in vitro probiotic characteristics of Enterococcus faecium T49 isolated, to optimize bacteriocin-like substances (BLIS) production using the Box-Behnken design, and also to purify and characterize BLIS.
B. Ozturk, I. Sengun
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This research was carried out to examine the in vitro probiotic characteristics of Enterococcus faecium T49 isolated, to optimize bacteriocin-like substances (BLIS) production using the Box-Behnken design, and also to purify and characterize BLIS.
B. Ozturk, I. Sengun
semanticscholar +1 more source