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    Microbiological and chemical properties of wet tarhana produced by different dairy products
    (SPRINGER INDIA, 2018) Arslan-Tontul, Sultan; Mutlu, Ceren; Candal, Cihadiye; Erbas, Mustafa
    This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC-MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31 mu mol TE/g at the end of fermentation and it was independent of the fermentation period.
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    Production of a minimally processed jelly candy for children using honey instead of sugar
    (ELSEVIER SCIENCE BV, 2018) Mutlu, Ceren; Tontul, Sultan Arslan; Erbas, Mustafa
    This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit juices (orange, strawberry and black mulberry). The mean water content and activity of samples were 23.38% and 0.73, respectively. The acidity and diastase number of samples ranged between 40.12 and 46.09 meq/kg and 15.43-0.00, respectively. While diastase activity of honey was preserved more than 95% by cold mixing technique in candy form, it was completely lost in the hot mixing technique. Increasing of gelatine dose, increased the hardness, adhesiveness, chewiness and gumminess values of candies. Additionally, the glucose, fructose and sucrose contents of cold mixed honey jelly candies were determined as 403.23 +/- 5.24, 491.10 +/- 7.61 and 1.38 +/- 0.12 g/kg, respectively. Addition of fruit juices increased the acidity value and sugar and proline contents of samples. The sensorial acceptability score for honey jelly candies obtained more than 3.5 on a 5-point hedonic scale. In conclusion, a new jelly candy as a healthier alternative to the existing ones was produced by minimal processing with honey and fruit juices instead of sugar syrup and artificial additives without inactivation of bioactive compounds of honey.