Microbiological and chemical properties of wet tarhana produced by different dairy products

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dc.contributor.authorArslan-Tontul, Sultan
dc.contributor.authorMutlu, Ceren
dc.contributor.authorCandal, Cihadiye
dc.contributor.authorErbas, Mustafa
dc.date.accessioned2020-03-26T19:54:40Z
dc.date.available2020-03-26T19:54:40Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1007/s13197-018-3410-9en_US
dc.identifier.endpage4781en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue12en_US
dc.identifier.pmid30482972en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4770en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-018-3410-9
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36775
dc.identifier.volume55en_US
dc.identifier.wosWOS:000450190000007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCerealen_US
dc.subjectFermentationen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectVolatile componentsen_US
dc.titleMicrobiological and chemical properties of wet tarhana produced by different dairy productsen_US
dc.typeArticleen_US

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