| Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition. | |
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MedLine Citation:
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PMID: 10795573 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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 Turkey. It is prepared by mixing wheat flour, yogurt, yeast and a variety of cooked vegetables (tomatoes, onions, green pepper etc.), salt, and spices (mint, paprika) followed by fermentation for one to seven days. Generally one part yogurt is mixed with two parts of wheat flour (w/w). In commercial production there are two methods for tarhana making. First method is called straight method and ingredients in the recipe is mixed and kneaded, fermented, dried and finally sieved. Second method is called sour dough method that contains three steps, each one has a different recipe. Throughout fermentation lactic acid bacteria and yeast give the characteristic taste and flavour of tarhana by producing lactic acid, ethanol, carbondioxide and some other organic compounds. Organic acids composed in fermentation period lower the pH (3.4-4.2), and low moisture content (6-10%) is a poor medium for pathogens and spoilage organisms. The nutrient content of tarhana depends upon yogurt and flour ratios as well as some other ingredients, and it is also considered to be a useful high-protein dietary supplement with average 15% protein content. Addition of set yogurt due to high dry matter content and baker's yeast increase protein content and enhances it's amino acid composition. |
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Authors:
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O Daglioglu |
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Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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Title: Die Nahrung Volume: 44 ISSN: 0027-769X ISO Abbreviation: Nahrung Publication Date: 2000 Apr |
Date Detail:
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Created Date: 2000-06-02 Completed Date: 2000-06-02 Revised Date: 2009-11-11 |
Medline Journal Info:
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Nlm Unique ID: 0142530 Medline TA: Nahrung Country: GERMANY |
Other Details:
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Languages: eng Pagination: 85-8 Citation Subset: IM |
Affiliation:
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Department of Food Engineering, Trakya University, Agriculture Faculty of Tekirdag, Turkey. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Cereals / chemistry* Fermentation Food Handling Humans Nutritive Value Turkey |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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