The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana

The 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. The use of sour cherry puree instead of tomato and pepper puree enriched the tarhana in terms of essential and other amino acids. Tarhana samples were found to be rich in oleic acid (22.02%-39.12%) among monounsaturated fatty acids. The presence of polyunsaturated fatty acids including linoleic (11.09%-33.56%) and linolenic acids (14.04%-28.91%) was determined in the samples. The dominant saturated fatty acid found in the samples was palmitic acid (8.05%-12.89%). There were no significant changes in moisture, a w, ash content, pH, HMF content as well as water and fat absorption capacity values. When sour cherry puree was used instead of yogurt, there was a decrease in protein (10.71%) and fat (0.38%) contents as well as L (43.46) value, while an increase was detected in total phenolic content (2.38 mg GAE/g), antioxidant activity (10.35 μmol TE/100 g) and mineral composition, namely K, Fe, Cu, Mn, and B. Considering sensory analyses, the sample in which tomato and pepper purees were substituted with 50% sour cherry puree received the highest scores in general taste, flavor, and consistency parameters together with the control tarhana (CT0). The 50% substitution of sour cherry puree with tomato and pepper purees enriched the tarhana samples both nutritionally and sensorially.

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

The dairy-cereal-based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve the health-promoting properties of Doowina by using turnips, butternut squash, and sourdough as a new functional food with high nutritional value and antioxidant activity. Therefore, the physicochemical, microbial, and sensory properties of samples with nutritional supplements (8% turnip and 8% butternut squash) and different concentrations of sourdough (0, 0.5, and 1%) were studied during 0, 3, 6, and 9 days of fermentation time. The results showed that there was no significant difference (p < .05) in the moisture and ash content between the different formulations of Doowina. There was also no significant difference (p < .05) in the phenolic compound content and antioxidant activity of the Doowina samples during the fermentation period. However, the number of lactic acid bacteria (LAB) increased significantly (p < .05) until the 6th day of fermentation, and the protein content decreased significantly (p < .05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest antioxidant activity, the highest linoleic acid content, and the highest sensory rating of all samples.

Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties

BACKGROUND

Artichoke (Cynara scolymus L.) bracts are agricultural wastes formed during artichoke processing. Artichoke bracts are used in fermented cereal soup tarhana to replace 10%, 20%, and 30% of wheat flour and functional, powder, sensory properties and volatile compounds of tarhana samples were investigated.

RESULTS

The use of artichoke bracts in tarhana increased total (8.37-17.17 g/100 g) and insoluble dietary fiber (5.84-14.09 g/100 g), total phenolic content (2.88-3.62 mg GAE/g), and antioxidant activity (3.07-3.86 μmol TE/g) values. Replacement of wheat flour by artichoke bracts resulted in lower L*, a*, and b* values. While water absorption capacity increased, oil absorption capacity and emulsifying activity were not affected by artichoke bracts replacement. Artichoke bracts replacement in tarhana influenced powder characteristics as, decrease in bulk density, increase in Carr index, wettability, and dispersibility values. Volatiles from terpene are most abundant (64.47-27.17 mg/kg) in tarhana containing artichoke bracts, followed by volatiles from ester (42.91-25.85 mg/kg). Limonene was the main volatile compound of tarhana samples.

CONCLUSION

Sensory acceptable tarhana was obtained when up to 30% artichoke bracts were used as wheat flour replacer in tarhana. The contribution to sustainability was achieved, and a healthier tarhana rich in dietary fiber was obtained by using artichoke bracts in tarhana. © 2023 Society of Chemical Industry.

Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ

In this study, the effect of supplementing wheat germ in the formulation of tarhana, a fermented Turkish soup, was investigated to determine the physicochemical, functional, powder, and sensory properties. For this purpose, wheat germ was added to the tarhana formulation using five different replacement ratios (100 + 0, 90 + 10, 80 + 20, 70 + 30, and 50 + 50% weight wheat flour + weight wheat germ). The replacement of wheat flour with wheat germ resulted in the following: a higher moisture content, a*, browning (BI) and yellowness (YI) indexes, total color change (ΔE*), pH, ash, protein, cellulose, fat, and total phenolic contents, and foaming capacity values and lower Hue angle, chroma, L*, starch content, water hydration and oil holding capacities, wettability time, hygroscopicity, and the Carr index and Hausner ratio values (p < 0.05). The changes in the BI, YI, ΔE*, protein, cellulose, and starch contents, water hydration, and oil holding capacities, and foaming capacity values were found to be linear depending on the replacement percentage. Results of the chemical analysis of the tarhana samples revealed that the ash, protein, and cellulose contents of tarhana can be significantly increased depending on the replacement percentage (p < 0.05). A highly acceptable tarhana sample, selected by the panelists, that closely resembled the control was produced from a 90% wheat flour + 10% wheat germ mixture.

Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)

Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n-octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.