The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food
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 w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2005-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0003_the-effects-of-the-addition-of-baker-s-yeast-on-the-functional-properties-and-quality-of-tarhana-a-traditional.php |
| _version_ | 1797899863128539136 |
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| author | Ilyas Çelik Fatma IȘIK Omer Simsek Oguz Gursoy |
| author_facet | Ilyas Çelik Fatma IȘIK Omer Simsek Oguz Gursoy |
| author_sort | Ilyas Çelik |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:35:34Z |
| format | Article |
| id | doaj.art-1e513428187c4b5fa2d2ded173f2784b |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:34Z |
| publishDate | 2005-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-1e513428187c4b5fa2d2ded173f2784b2023-02-23T03:26:58ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172005-10-0123519019510.17221/3390-CJFScjf-200505-0003The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented foodIlyas Çelik0Fatma IȘIK1Omer Simsek2Oguz Gursoy3Food Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, TurkeyFood Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, TurkeyFood Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, TurkeyFood Engineering Department, Engineering Faculty, Pamukkale University, Camlik, Denizli, TurkeyAs 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.https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0003_the-effects-of-the-addition-of-baker-s-yeast-on-the-functional-properties-and-quality-of-tarhana-a-traditional.phpsoupfermentationtarhanayeastflour |
| spellingShingle | Ilyas Çelik Fatma IȘIK Omer Simsek Oguz Gursoy The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food Czech Journal of Food Sciences soup fermentation tarhana yeast flour |
| title | The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food |
| title_full | The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food |
| title_fullStr | The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food |
| title_full_unstemmed | The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food |
| title_short | The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food |
| title_sort | effects of the addition of baker s yeast on the functional properties and quality of tarhana a traditional fermented food |
| topic | soup fermentation tarhana yeast flour |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0003_the-effects-of-the-addition-of-baker-s-yeast-on-the-functional-properties-and-quality-of-tarhana-a-traditional.php |
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