Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2021Mineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours
Çalışkan Koç, Gülşah; Tekgül, Yeliz; Erten, Edibe Seda; Akdoğan, Arda
Abstract: This research was intended to determine the effect of different cereal and pulse flours and commercial gluten-free flour on the mineral content, fatty acid composition, and volatile compounds of the gluten-free tarhana (cereal-based fermented dry soup). In order to produce the gluten-free tarhana, white bean (BF), chickpea (CF), commercial gluten-free (GWF), yellow lentil (LF), and rice (RF) flours were used. The Mg, K, Al, and Mn contents of tarhanas obtained using different pulse and cereal flours were found to be quite high compared to tarhanas produced with commercial GWF. The utilization of different cereal and pulse flours in the tarhana formulation resulted in an increase in the percentage (30.37–51.47%) of the total polyunsaturated fatty acid (TPUFA). The highest (452.4 µg/g) and the lowest (241.17 µg/g) total concentration of all compounds were detected in BF and GWF, respectively. The highest number (21) of compounds belonged to terpenes and terpenoids, followed by acids, hydrocarbons, alcohols, aldehydes, esters, ketones, and alkanes. Practical Application: This study shows that cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents. The results of the current study may be useful and applicable to food manufacturers producing gluten-free products for celiac patients.
- MakaleAçık Erişim2021Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food
Tekgül, Yeliz; Çalışkan Koç, Gülşah; Erten, Edibe Seda; Akdoğan, Arda
In this study, to supply to the trend toward natural and functional foods that do not include synthetic products, the wheat germ which exists as waste in nature was added to tarhana formulation in order to increase the nutritional content of tarhana. Wheat germ supplemented tarhana samples met the recommended dietary allowances of iron. A total of 63 compounds were detected and quantitated in all samples. Terpenes and terpenoids were observed as the dominant compound group. The addition of wheat germ to tarhana dough resulted in an increase in the number of volatile compounds. The most abundant odor-active compounds were acetic acid and 2-acetylpyyrole.The mineral (Mg, K, Zn, Mn), fatty acid (undecaenoic, linoleic, gondoic acid, and α-linolenic), oil, acid (propanoic and hexanoic), alcohol (linalool, benzyl, phenylethyl), aldehyde ((E)-2-heptenal, nonanal, 5-methyl-2-phenyl-2-hexenal), ketone (3-Octen-2-one), terpene (junipene, citronellol, trans-Carveol) contents of tarhana samples can be increased by addition of the wheat germ. Practical applications: The wheat germ which exists as waste in nature and contains a high amount of essential amino acids, proteins, fatty acids, minerals, dietary fiber, vitamins, etc. Wheat germ can be added to cereal-based food formulation such as tarhana in order to supply to the trend toward natural and functional foods that do not include synthetic products. Tarhana (basically made from yogurt, wheat flour, herbs, tomato, pepper, onion, etc.) which is a traditional fermented dry Turkish soup is rich in vitamins, minerals, and proteins. Wheat germ based-fermented products such as Tarhana may be considered promising new functional foods due to its probiotic effects in order to expand the market due to the increasing trend toward functional foods.