Effect of fermentation on some quality properties of cornelian cherry tarhana produced from different cereal/pseudocereal flours

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dc.authorid0000-0002-7417-9088
dc.contributor.authorKarademir, Ezgi
dc.contributor.authorYalçın, Erkan
dc.date.accessioned2021-06-23T19:52:44Z
dc.date.available2021-06-23T19:52:44Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractCornelian cherry tarhana (CCT), which is a traditional, cereal based powder product for making soup, has a geographical mark in Turkey. CCT is quite different than the traditional fermented tarhana: there is no fermentation process during traditional production from refined wheat flour. The aim of this study was to investigate the effect of fermentation on quality properties of CCT samples produced with wheat flour (as control), buckwheat flour, durum wheat clear flour or whole grain hull-less barley flour. Ash, protein, fat and total dietary fibre contents of the samples increased when clear flour and whole grain hull-less barley flour were used compared to control CCT. Total sugar contents of fermented samples decreased compared to non-fermented ones. The results indicated that fermented CCT samples had significantly higher total phenolic compounds and DPPH radical scavenging activity, however they had lower ascorbic acid and anthocyanin contents. Non-fermented CCT produced with buckwheat flour had the highest general acceptability in sensory properties. CCT produced with buckwheat flour could be an alternative gluten-free soup product for celiac and gluten sensitive people.en_US
dc.identifier.doi10.3920/QAS2018.1389
dc.identifier.endpage135en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85065238829en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage127en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2018.1389
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10199
dc.identifier.volume11en_US
dc.identifier.wosWOS:000463733100003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCornelian Cherry Tarhanaen_US
dc.subjectFermentationen_US
dc.subjectQuality Propertiesen_US
dc.subjectCereal Floursen_US
dc.subjectBuckwheat Flouren_US
dc.titleEffect of fermentation on some quality properties of cornelian cherry tarhana produced from different cereal/pseudocereal floursen_US
dc.typeArticleen_US

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Gıda Mühendisliği Bölümü Koleksiyonu
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