The Effect of Irradiation on the Quality Properties of Tarhana
Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage of tarhana. In this study, the effect of irradiat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/14/4749 |
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| author | Nermin Taşoğulları Ömer Şimşek |
| author_facet | Nermin Taşoğulları Ömer Şimşek |
| author_sort | Nermin Taşoğulları |
| collection | DOAJ |
| description | Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage of tarhana. In this study, the effect of irradiation was determined in order to eliminate microbiological risks and pest formation while preserving the quality features during the storage of tarhana. Depending on the irradiation dose, microbial inhibition occurred in tarhana samples, and the maximum protection was achieved with 10 kGy. Nevertheless, doses of 2.5 and 5 kGy inhibited the growth of <i>Bacillus cereus</i>. Additionally, all irradiation doses prevented pest formation. The consistency coefficient of soups prepared with irradiated tarhana samples decreased depending on the irradiation doses. There was no difference in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and total phenol content in the control with irradiated tarhana samples. However, the 10 kGy irradiated tarhana sample included higher thiobarbituric acid reactive substances. In conclusion, irradiation was applied for the first time to preserve tarhana by reducing the microbiological risk and preventing pest formation. Accordingly, a 5 kGy irradiation dose was recommended, with which the tarhana rheology was affected slightly. |
| first_indexed | 2024-03-10T18:34:19Z |
| format | Article |
| id | doaj.art-33e25f671e584b40aef0e045da820170 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T18:34:19Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-33e25f671e584b40aef0e045da8201702023-11-20T06:22:08ZengMDPI AGApplied Sciences2076-34172020-07-011014474910.3390/app10144749The Effect of Irradiation on the Quality Properties of TarhanaNermin Taşoğulları0Ömer Şimşek1Department of Food Engineering, University of Pamukkale, 20017 Denizli, TurkeyDepartment of Food Engineering, University of Pamukkale, 20017 Denizli, TurkeyTarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage of tarhana. In this study, the effect of irradiation was determined in order to eliminate microbiological risks and pest formation while preserving the quality features during the storage of tarhana. Depending on the irradiation dose, microbial inhibition occurred in tarhana samples, and the maximum protection was achieved with 10 kGy. Nevertheless, doses of 2.5 and 5 kGy inhibited the growth of <i>Bacillus cereus</i>. Additionally, all irradiation doses prevented pest formation. The consistency coefficient of soups prepared with irradiated tarhana samples decreased depending on the irradiation doses. There was no difference in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and total phenol content in the control with irradiated tarhana samples. However, the 10 kGy irradiated tarhana sample included higher thiobarbituric acid reactive substances. In conclusion, irradiation was applied for the first time to preserve tarhana by reducing the microbiological risk and preventing pest formation. Accordingly, a 5 kGy irradiation dose was recommended, with which the tarhana rheology was affected slightly.https://www.mdpi.com/2076-3417/10/14/4749tarhanafood irradiationmicrobiological safetypest controlfood safety |
| spellingShingle | Nermin Taşoğulları Ömer Şimşek The Effect of Irradiation on the Quality Properties of Tarhana Applied Sciences tarhana food irradiation microbiological safety pest control food safety |
| title | The Effect of Irradiation on the Quality Properties of Tarhana |
| title_full | The Effect of Irradiation on the Quality Properties of Tarhana |
| title_fullStr | The Effect of Irradiation on the Quality Properties of Tarhana |
| title_full_unstemmed | The Effect of Irradiation on the Quality Properties of Tarhana |
| title_short | The Effect of Irradiation on the Quality Properties of Tarhana |
| title_sort | effect of irradiation on the quality properties of tarhana |
| topic | tarhana food irradiation microbiological safety pest control food safety |
| url | https://www.mdpi.com/2076-3417/10/14/4749 |
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