The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food

Ilyas Çelik, Fatma Isik, Omer Simsek and Oguz Gursoy
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Ilyas Çelik: Food Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, Turkey
Fatma Isik: Food Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, Turkey
Omer Simsek: Food Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, Turkey
Oguz Gursoy: Food Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, Turkey

Czech Journal of Food Sciences, 2005, vol. 23, issue 5, 190-195

Abstract: As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey. In the present study, the effects of the addition of baker's yeast on the quality and functional properties of tarhana were investigated. Tarhana was produced under laboratory conditions (uncontrolled and controlled conditions) using two formulas. Some physicochemical, functional, and sensory properties of the samples were analysed. An increase was found in the acidity value of all samples during the fermentation period. The addition of baker's yeast affected the functional properties (water absorption capacity, foaming capacity, foaming stability, emulsifying activity) of the samples (P< 0.05). The tarhana samples produced by the addition of yeast and under controlled conditions had shorter fermentation times and better sensory properties. This research suggests that the addition of baker's yeast and the employment of controlled conditions can be recommended in the production of the commercial type of tarhana.

Keywords: soup; fermentation; tarhana; yeast; flour (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:5:id:3390-cjfs

DOI: 10.17221/3390-CJFS

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