A Comprehensive Review on Beyşehir Tarhana, A Turkish Traditional Food
International Journal of Gastronomy Research, 2022 Tarhana, hold an important place in Turkish culture, and has a gastronomic value that stands out in different geographies, especially in Turkey, with its diversity.
Mehmet Baslar +2 more
doaj +1 more source
Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends. [PDF]
Food Sci Nutr, 2019 Experimental fermented milk‐bulgur wheat blends (FMBW) were prepared by blending fermented milk with parboiled dehulled wheat and drying the blend to 930 g/kg total solids. FMBW samples were compared with commercial samples of dried dairy‐cereal blends, namely kishk, tarhana, and super cereal plus corn–soy blend (SCpCSB)—a fortified blended food ...
Shevade AV +4 more
europepmc +2 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2022 In this study, poppy seed, which is rich in vegetable oil and protein, was added to the traditional Beyşehir tarhana instead of wheat batter. It was aimed to develop a new product and to open a new field for the use poppy seeds.
Şüheda Atar, Bahri Özsisli
doaj +1 more source
Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp.
Maryam Azizkhani, Rafat Karbakhsh Ravari
doaj +1 more source
Wheat Flour Alternatives Used in Tarhana Production
Turkish Journal of Agriculture: Food Science and Technology, 2021 The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats,
Ceyda Dadalı, Yeşim Elmacı
doaj +1 more source
Journal of Food Process Engineering, Volume 46, Issue 12, December 2023., 2023 Apricots were dried with the use of five different dryers. Moisture ratio, moisture content, and drying rates were determined. Different machine learning algorithms were used to estimate drying characteristics. Random forest and machine learning models could potentially be used for estimation and discrimination.
Mohammad Kaveh +5 more
wiley +1 more source
A review and comparative perspective on health benefits of probiotic and fermented foods
International Journal of Food Science &Technology, Volume 58, Issue 10, Page 4948-4964, October 2023., 2023 The health benefits and functionalities of probiotic foods and fermented food. Summary Fermented foods such as yogurt, kefir and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits.
Salam A. Ibrahim +6 more
wiley +1 more source
Determination of Some Properties of the Traditional Maras Tarhana Produced by Tempered Corn Addition
Turkish Journal of Agriculture: Food Science and Technology, 2020 In this study; instead of the wheat used tempered corn in the local Maras tarhana, which is rich in nutrients such as carbohydrates, fats and proteins. For this purpose, tempered corn was substituted for wheat at proportions rates 10%, 20%, 30%, 40% and ...
Recep Aytunç, Bahri Özsisli
doaj +1 more source
The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation [PDF]
Food Sci NutrNowadays, there is a strong tendency to use functional foods such as fermented foods based cereal and dairy products. The addition of sourdough, turnips, and butternut squash improves the nutritional value and healthy properties of Doowina during fermentation.
Bahrami S, Davati N, Noshirvani N.
europepmc +2 more sources
Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough [PDF]
, 2018 A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L.
Dertli, E., Skory, C.D., Şimşek, Ömer
core +1 more source