Document Detail

Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition.
MedLine Citation:
PMID:  10795573     Owner:  NLM     Status:  MEDLINE    
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.
O Daglioglu
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Die Nahrung     Volume:  44     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  2000 Apr 
Date Detail:
Created Date:  2000-06-02     Completed Date:  2000-06-02     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  85-8     Citation Subset:  IM    
Department of Food Engineering, Trakya University, Agriculture Faculty of Tekirdag, Turkey.
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MeSH Terms
Cereals / chemistry*
Food Handling
Nutritive Value

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