Effect of fermentation on some quality properties of cornelian cherry tarhana produced from different cereal/pseudocereal flours

• Published in: Quality assurance and safety of crops & food Vol. 11; no. 2; pp. 127 - 135
• Main Authors: Karademir, E, Yalçın, E
• Format: Journal Article
• Language: English
• Published: Brisbane Wageningen Academic Publishers 09-04-2019; Codon Publications
• Subjects: Anthocyanins; Ascorbic acid; Barley; Buckwheat; Dietary fiber; Fermentation; Flour; Gluten; Grain; Phenolic compounds; Phenols; Quality management; RESEARCH ARTICLE; Scavenging; Sensory properties; Tarhana; Wheat; cornelian cherry tarhana; fermentation; quality properties; cereal flours; buckwheat flour
• ISSN: 1757-8361; 1757-837X
• DOI: 10.3920/QAS2018.1389

Cornelian cherry tarhana (CCT), which is a traditional, cereal based powder product for making soup, has a geographical mark in Turkey. CCT is quite different than the traditional fermented tarhana: there is no fermentation process during traditional production from refined wheat flour. The aim of this study was to investigate the effect of fermentation on quality properties of CCT samples produced with wheat flour (as control), buckwheat flour, durum wheat clear flour or whole grain hull-less barley flour. Ash, protein, fat and total dietary fibre contents of the samples increased when clear flour and whole grain hull-less barley flour were used compared to control CCT. Total sugar contents of fermented samples decreased compared to non-fermented ones. The results indicated that fermented CCT samples had significantly higher total phenolic compounds and DPPH radical scavenging activity, however they had lower ascorbic acid and anthocyanin contents. Non-fermented CCT produced with buckwheat flour had the highest general acceptability in sensory properties. CCT produced with buckwheat flour could be an alternative gluten-free soup product for celiac and gluten sensitive people.