Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana

Abstract

The wet tarhana is a fermented product that prepared with wheat flour, yogurt, tarhana herb (Echiophora sibthorpiana)  and some chopped vegetables and spices. The basic difference of wet tarhana from other tarhana types is that it is prepared without a drying step. During its spontaneous fermentation process about 10 days, yogurt bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) produce several organic acids such as lactic acid and some other organic compounds. The ingredients and long fermentation process gain characteristic flavor and unique taste to the tarhana. Tarhana is similar to sourdough due to its' long spontaneous fermentation time. The aim of the study was to investigate physicochemical, nutritional and microbiological properties of wet tarhana, and to evaluate the relationships between them. For this purpose, wet tarhana samples were collected from different districts, and some physicochemical properties (pH, total acidity, dry matter, fat, and soluble ash content), antioxidant activity, phytic acid content, bioavailability, viscosity and counts of microbiota were performed. The results showed that the level of mineral digestibility was ranged from 67.22% to 88.88%, and a negative correlation was determined between mineral bioavailability and phytic acid content. The vitality of the microbiota especially lactic acid bacteria maintained during the storage period. Moreover, tarhana soups were prepared with the samples and their viscosity and sensory assessment were performed. Although the wet tarhana and soup samples had different viscosities initially, all the samples indicated pseudoplastic flow behavior. Furthermore, it was determined that the physicochemical properties of the samples affected the preference of the panelists in terms of sensorial assessment.

Keywords: tarhana, fermented products, bioavailability, viscosity

DOI: 10.7176/FSQM/83-08