Colour and Chemical Properties of Naturally or Yeast-Fermented (Saccharomyces cerevisiae) Tarhana Supplemented With Sound, Cooked and Germinated Dry Legumes

Authors : Selman Türker, Adem Elgün

Pages : 22-32

View : 6 | Download : 14

Publication Date : 1995-05-15

Article Type : Research Paper

Abstract :Tarhana (Turkish fermented, dried and ground semi-instant wheat/ yogurt soup) supplemented with sound, cooked and germinated soya, lentil and chickpea was fermented by natural microflora and plus adding yeast (S. cerevisiae). Colour, moisture, total ash, crude fibre, crude fat, crude protein, starch, titration acidity and pH values of tarhana samples were determined and evaluated statistically. Lighter colour derived from legume processes and additions, especially by germination and soya. The yeast also gave light coloured product. Sound legumes, soya and yeast increased the ash content. All the processes and legumes, specially cooking and soya, incerased the fibre content. Except for sound ones and soya, the processes and legumes decreased the fat content, as the greatest with cooking and lentil. Protein content inceased by all legumes and yeast, being highest level for soya. Starch content was affected and reduced by only germination. High acidity was determined, except for germination and adding yeast, increasing markedly with sound and cooked legumes and soya. The legumes and yeast Increased pH value. In conclusion, soya supplementation and yeast fermentation exhibited a favourable effects on chemical composition properties of tarhana.
Keywords : PİŞİRİLMİŞ VE ÇİMLENDİRİLMİŞ KURU BAKLAGİLLER, MAYASIZ VE MAYALI, TARHANALARIN RENK VE KİMYASAL ÖZELLİKLERİ