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    Changes in some physical and nutritional properties of tarhana, a Turkish fermented cereal food, added various phytase sources
    (SAGE PUBLICATIONS LTD, 2005) Bilgicli, N; Elgun, A
    The effects of three different levels of baker's yeast, barley malt flour and a microbial phytase supplement have on fermentation loss, colour, pH, total and HCl-extractable ash (HEA) and HCl-extractable phosphorus (HEP) ratio of Turkish tarhana were investigated. Fermentation loss, expressed as dry matter loss, was used for estimation of tarhana processing yield, including the fermentation, drying and grinding processes, and found on average to be 12.96%. Fermentation loss provided a proportional increase in the total ash and phosphorus content of the samples and pH decreased by adding microbial phytase. HEA and HEP content as a measurement for mineral bioavailability increased from 68.32% (dough) to 82.07% (tarhana), and from 60.45% to 83.63%, respectively, during the production process. Additions of yeast, barley malt and phytase significantly raised the HEA and HEP content (P < 0.01). Among the phytase sources, yeast was the most effective additive on the ash and phosphorus extractability. The combination of 2.5% yeast and 4% malt was the optimum treatment to obtain a low fermentation loss and high HEA and HER Increasing HEA and HEP values could mean higher bioavailability of minerals bound by phytic acid.
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    Production of a high nutritional value, aromatised yogurt with the addition of non-fat wheat germ
    (DAIRY INDUSTRY ASSOC AUSTRALIA, 2005) Ayar, A; Elgun, A; Yazici, F
    The effect of adding non-fat wheat germ on the nutritional and sensory properties of flavoured yogurts was examined. Flavoured and phytase-supplemented yogurt samples were produced with the addition of 3 g/100 g non-fat wheat germ. Total solids, protein, ash, and total and HCl-soluble mineral (Ca, Mg, Zn, Fe and P) concentrations were increased by adding the germ. The HCl-soluble mineral content of the phytase-supplemented samples were higher than the control yogurts and the yogurts without phytase (p < 0.01). The addition of phytase increased mineral solubility, in addition to presumably lowering the phytic acid content. The raw floury flavour from the germ was removed by adding toasted germ and supplementing with flavouring matters such as strawberry, banana, cocoa and chocolate. Wheat germ-supplemented yogurts constituted a good source of Ca, Mg, Zn, Fe and P.