Results 201 to 210 of about 2,313 (257)

Tarhana Microbiota–Metabolome Relationships: An Integrative Analysis of Multi-Omics Data

Food biotechnology, 2023
Tarhana is a fermented cereal product in which other ingredients vary depending on the traditional regional formulation. We aimed to evaluate associated relationships between metabolites and microbiota of five different Tarhana recipes belonging to ...
Özlem Işık Doğan, R. Yılmaz
semanticscholar   +1 more source

Evaluation of the variations in the physicochemical and microbiological properties of tarhana enriched with a black carrot during the production process

Sigma Journal of Engineering and Natural Sciences
Anthocyanins are natural pigments in various fruits and vegetables, including black carrots. These pigments give the black carrot its dark purple color and have gained attention in the food industry due to their potential health benefits and functional ...
Burcu Mine Kıymaz
semanticscholar   +1 more source

Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model.

Food & Function
Tarhana, 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, Merve Sabuncu, Günnur Gülkun Yavuz, Gamze Düven, Reem Mohamed Khalil Abdo, Ufuk Bağcı, Yasemin Şahan, Sine Özmen Toğay, R. P. Ross, Catherine Stanton   +9 more
semanticscholar   +1 more source

Development and Characteristic Properties of Functional Tarhana Enriched with Pumpkin (Cucurbita maxima Duch.) Flour

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
semanticscholar   +1 more source

Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study

European Journal of Multidisciplinary Health Sciences
Tarhana 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
semanticscholar   +1 more source

Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
This 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, Emine Okumuş, Ş. Köse, Osman Sağdıç, M. Ceylan, İbrahim Altun   +5 more
semanticscholar   +1 more source

Utilization of soy yoghurt in tarhana production

European Food Research and Technology, 2002
Tarhana, a traditional fermented food made from a mixture of white wheat flour and yoghurt, is widely consumed in Turkey. Tarhana samples with cow's milk yoghurt, soy milk yoghurt, and a blend of cow's and soy milk yoghurt were produced and evaluated for pH, viscosity, color, and sensory properties. Acid production was slower in soy milk-added samples,
Koca, AF, Yazici, F, Anil, M
openaire   +1 more source

Optimization and purification of a novel bacteriocin-like substance from Tarhana-originated Enterococcus faecium.

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
semanticscholar   +1 more source

FUNCTIONAL PROPERTIES OF SPRAY DRIED TARHANA

Drying Technology, 1999
ABSTRACT Tarhana, a traditional Turkish fermented yogurl-wheat mixture used in soups, was subjected to dilute acid hydrolysis in 0.5 M HCL (40% dry matter) at 55°C for 4 hours followed by simmering for 10 minutes. The resulting slurry was dried using a laboratory scale spray dryer.
openaire   +1 more source

Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts

Cereal Chemistry
This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of ...
N. Şahin, A. Ci̇ngöz, A. Sayaslan
semanticscholar   +1 more source