1
|
Bahrami S, Davati N, Noshirvani N. The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation. Food Sci Nutr 2024; 12:2131-2144. [PMID: 38455181 PMCID: PMC10916581 DOI: 10.1002/fsn3.3915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/13/2023] [Accepted: 12/13/2023] [Indexed: 03/09/2024] Open
Abstract
The dairy-cereal-based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve the health-promoting properties of Doowina by using turnips, butternut squash, and sourdough as a new functional food with high nutritional value and antioxidant activity. Therefore, the physicochemical, microbial, and sensory properties of samples with nutritional supplements (8% turnip and 8% butternut squash) and different concentrations of sourdough (0, 0.5, and 1%) were studied during 0, 3, 6, and 9 days of fermentation time. The results showed that there was no significant difference (p < .05) in the moisture and ash content between the different formulations of Doowina. There was also no significant difference (p < .05) in the phenolic compound content and antioxidant activity of the Doowina samples during the fermentation period. However, the number of lactic acid bacteria (LAB) increased significantly (p < .05) until the 6th day of fermentation, and the protein content decreased significantly (p < .05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest antioxidant activity, the highest linoleic acid content, and the highest sensory rating of all samples.
Collapse
Affiliation(s)
- Sahar Bahrami
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Nafiseh Davati
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Nooshin Noshirvani
- Department of Food Science and Technology, Tuyserkan Faculty of Engineering and Natural ResourcesBu‐Ali Sina UniversityHamedanIran
| |
Collapse
|
2
|
Rani M, Dabur RS, Bishnoi S, Jairath G. Influence of storage on physico-chemical physiognomies of fermented whey cereal (pearl millet and moth bean) beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:117-128. [PMID: 38192714 PMCID: PMC10771407 DOI: 10.1007/s13197-023-05825-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2023] [Accepted: 08/23/2023] [Indexed: 01/10/2024]
Abstract
The present study concludes the impact of storage on changes in physico-chemical characteristics of fermented whey cereal (pearl millet and moth bean) beverage. The beverage was prepared by fermented whey (standardised to 4% fat and 18% total solids) supplemented with germinated pearl millet and moth bean slurry & using NCDC-167 as starter culture for 6-8 h at 37 °C. The developed beverage was then stored at 5 °C for 4 weeks. The samples were analysed for physico-chemical characteristics (pH, titrable acidity, viscosity, tyrosine, FFA, wheying off), sensory qualities changes and microbial quality changes (standard plate count, lactic acid bacteria count, coli form counts) at 3 days' interval for 4 weeks at 4 °C. Control was prepared standardised whey (4% fat and 18% total solids) while treatments were prepared using standardised milk. During storage: acidity, tyrosine values, free fatty acid values and wheying off increased in all the samples The upsurge was on higher side in non nisin treated and non thermised samples compared to control formulation. However, all the samples remained sensorily acceptable upto 12th day of storage. Basic and thermised as well as nisin treated fermented whey cereal products epitomize innovative dairy products with desired functional characteristics with decent shelf life.
Collapse
Affiliation(s)
- Monika Rani
- Livestock Products Technology, College of Veterinary Science, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 India
| | - R. S. Dabur
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 India
| | - Suman Bishnoi
- Livestock Products Technology, College of Veterinary Science, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 India
| | - Gauri Jairath
- Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Regional Station, Palampur, 176061 India
| |
Collapse
|
3
|
Iranmanesh M, Ezzatpanah H, Akbari-adergani B, Karimi Torshizi MA. Geographical differentiation of traditional Iranian dried kashk based on gross composition, fatty acids, elements, free amino acids and vitamins. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
4
|
Kılıç Keskin H, Bilgiçli N, Yaver E. Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101692] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
5
|
Kumar D, Lal MK, Dutt S, Raigond P, Changan SS, Tiwari RK, Chourasia KN, Mangal V, Singh B. Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non-Dairy Products: A Perspective from Nutraceutical. Mol Nutr Food Res 2022; 66:e2101059. [PMID: 35616160 DOI: 10.1002/mnfr.202101059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/11/2022] [Indexed: 12/24/2022]
Abstract
The current trend of health-conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non-dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short-chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non-dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non-dairy synbiotics based on dietary fibers, such as microencapsulation, freeze-drying, and spray drying is also addressed.
Collapse
Affiliation(s)
- Dharmendra Kumar
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | - Milan Kumar Lal
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | - Som Dutt
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | - Pinky Raigond
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | | | - Rahul Kumar Tiwari
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | - Kumar Nishant Chourasia
- ICAR-Central Research Institute for Jute and Allied Fibres, Kolkata, West Bengal, 700120, India
| | - Vikas Mangal
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | - Brajesh Singh
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| |
Collapse
|
6
|
Kiliç Keskin H, Bilgiçli N, Yaver E. Development of gluten‐free tarhana formulations: Part I. Effect of legume flour type and level on physical, chemical and sensory properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hatice Kiliç Keskin
- Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Konya Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Konya Turkey
| | - Elif Yaver
- Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Konya Turkey
| |
Collapse
|
7
|
Atasoy R, Hendek Ertop M. Assessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15606] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Rabia Atasoy
- Institute of Science Kastamonu University Kastamonu Turkey
| | - Müge Hendek Ertop
- Department of Food Engineering Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey
| |
Collapse
|
8
|
Ghafoor K, Al‐Juhaimi F, Özcan MM, Babiker EE, Ahmed IAM, Alsawmahi ON. Bioactive compounds, antioxidant activity and sensory properties of
Tarhana
, a traditional fermented food, enriched with pickling herb (
Echinophora tenuifolia
L.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Fahad Al‐Juhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya42031Turkey
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Omer N. Alsawmahi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| |
Collapse
|
9
|
Shevade AV, O’Callaghan YC, O’Brien NM, O’Connor TP, Guinee TP. Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ashwini V. Shevade
- Teagasc Food Research Centre Moorepark Fermoy, Co. Cork Ireland
- School of Food and Nutrition Sciences University College Cork Cork Ireland
| | | | - Nora M. O’Brien
- School of Food and Nutrition Sciences University College Cork Cork Ireland
| | - Tom P. O’Connor
- School of Food and Nutrition Sciences University College Cork Cork Ireland
| | | |
Collapse
|
10
|
Soyuçok A, Zafer Yurt MN, Altunbas O, Ozalp VC, Sudagidan M. Metagenomic and chemical analysis of Tarhana during traditional fermentation process. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100824] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
11
|
GÖNCÜ A, ÇELİK İ. Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ali GÖNCÜ
- Aydın Adnan Menderes University, Turkey
| | | |
Collapse
|
12
|
Abd‐Rabou HS, Shehata MG, El Sohaimy SA, Awad SA. Functional probiotic quinoa camel milk kishk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hagar S. Abd‐Rabou
- Food Technology Department Arid Lands Cultivation Research InstituteThe City of Scientific Research and Technological Application (SRTA- City) Alexandria Egypt
| | - Mohamed G. Shehata
- Food Technology Department Arid Lands Cultivation Research InstituteThe City of Scientific Research and Technological Application (SRTA- City) Alexandria Egypt
| | - Sobhy A. El Sohaimy
- Food Technology Department Arid Lands Cultivation Research InstituteThe City of Scientific Research and Technological Application (SRTA- City) Alexandria Egypt
- Department of Technology and Organization of Public Catering Institute of Sport, Tourism and Service South Ural State University Chelyabinsk Russia
| | - Sameh A. Awad
- Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt
| |
Collapse
|
13
|
Yang L, Fan W, Xu Y. Metaproteomics insights into traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2020; 19:2506-2529. [PMID: 33336970 DOI: 10.1111/1541-4337.12601] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022]
Abstract
Traditional fermented foods and beverages (TFFB) are important dietary components. Multi-omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi-omics technology requires further integration to reveal the molecular nature of TFFB fermentation.
Collapse
Affiliation(s)
- Liang Yang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenlai Fan
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
14
|
Korkmaz FY, Tuncel N, Özer M, Tuncel NY. UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.2.8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70, and 100%, and the effect of this replacement on the contents of crude fat, ash, protein, dietary fibre, phytic acid, minerals, vitamins B1 and B2, tocopherols, γ-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.
Collapse
Affiliation(s)
- F. Yilmaz Korkmaz
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - N.B. Tuncel
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - M. Özer
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - N. Yilmaz Tuncel
- bDepartment of Food Technology, Çanakkale School of Applied Sciences, Onsekiz Mart University, 17100, Çanakkale. Turkey
| |
Collapse
|
15
|
Shevade AV, O'Callaghan YC, O'Brien NM, O'Connor TP, Guinee TP. Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends. Food Sci Nutr 2019; 7:3681-3691. [PMID: 31763017 PMCID: PMC6848806 DOI: 10.1002/fsn3.1226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 09/03/2019] [Accepted: 09/14/2019] [Indexed: 11/08/2022] Open
Abstract
Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer acceptability of the soup/porridge. Experimental samples of dried fermented milk-bulgur wheat blend (FMBW) and commercial samples of dried dairy-cereal blends, namely kishk, tarhana, and super cereal plus corn-soy blend (SCpCSB) were compared for composition, color, water sorption, and reconstitution characteristics. FMBW blends had higher contents of protein, Ca, lactose and lactic acid, lower levels of salt (NaCl) and Fe, and a lighter, more-yellow color (higher L* and b*-color co-ordinates) than tarhana or kishk. Compared with SCpCSB, FMBW had numerically higher levels of protein, lactose, and lactic acid, lower levels of Ca, Fe, Zn, and Mg, and lower pH. Tarhana had highest mean levels of starch, and on reconstitution (133 g/kg) had highest water holding capacity, viscosity during pasting and cooling, yield stress (σ 0), consistency coefficient (K), and viscosity on shearing from 20 to 120 s-1 at 60°C. Reconstituted FMBW, kishk, and SCpCSB had similar pasting and flow behavior properties. Overall, the composition (starch, protein, Ca, Mg), pasting and flow behavior characteristics of FMBW were closer to those SCpCSB and kishk than to tarhana. The results suggest that the FMBW powder, on appropriate supplementation with Ca, Fe, Zn and Mg, could be used for the development of customized fortified blended foods for specific groups.
Collapse
Affiliation(s)
- Ashwini V. Shevade
- Teagasc Food Research Centre MooreparkFermoyIreland
- School of Food and Nutritional SciencesUniversity College CorkCorkIreland
| | | | - Nora M. O'Brien
- School of Food and Nutritional SciencesUniversity College CorkCorkIreland
| | - Thomas P. O'Connor
- School of Food and Nutritional SciencesUniversity College CorkCorkIreland
| | | |
Collapse
|
16
|
Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods 2019; 8:foods8090388. [PMID: 31484356 PMCID: PMC6770338 DOI: 10.3390/foods8090388] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/23/2019] [Accepted: 08/30/2019] [Indexed: 11/17/2022] Open
Abstract
Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.
Collapse
|
17
|
Gurbuz IB, Yildiz E. Green consumerism: the influence of antioxidant parameters and socio-economic values on Tarhana consumption patterns. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:25526-25537. [PMID: 31267399 DOI: 10.1007/s11356-019-05807-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Accepted: 06/20/2019] [Indexed: 06/09/2023]
Abstract
This study aimed to examine the production and consumption patterns of the tarhana as a green food product and its content in terms of health value in the socio-economic framework by comparing urban and rural households. To be able to assess the tarhana's health value, the addition of antioxidative parameters was analysed. We obtained the data as a result of a two-part study. The first part of the research included a structured survey conducted between September and December 2015. In the second part, three types of tarhana samples evaluated in terms of their antioxidant capacity and total phenolic content as extractable, hydrolysable, and bioaccessible phenolics to support the claim that homemade tarhana offers higher nutritional potential and healthier content than commercially produced tarhana. Organic and additive-free homemade tarhana samples have great antioxidative potential, also depending on the content and the production pattern. The results of the antioxidant capacity, total phenolic content analyses, and their bioaccessibility revealed that non-fermented homemade tarhana and cranberry-added tarhana stand out, according to production process and content. Our findings showed that participants mostly produced the tarhana at home. In cases where they could not produce it themselves, they supplied it from their family and friends. This result showed us that participants preferred homemade tarhana over industrial tarhana sold in markets. Rural areas mostly consumed tarhana for its economic value. However, tarhana consumption did not decrease in cities. Only the consumption mode and the times have changed.
Collapse
Affiliation(s)
- Ismail Bulent Gurbuz
- Department of Agricultural Economics, Faculty of Agriculture, Bursa Uludag University, Gorukle, 16059, Nilufer/Bursa, Turkey.
| | - Elif Yildiz
- The College of Agriculture Urban Sustainability and Environmental Sciences, University of the District of Columbia, Washington, DC, USA
| |
Collapse
|
18
|
Shevade AV, O'Callaghan YC, Kennedy D, O'Brien NM, O'Connor TP, Guinee TP. Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk-cereal composites. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3097-3105. [PMID: 30515846 DOI: 10.1002/jsfa.9523] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 11/26/2018] [Accepted: 11/27/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Dairy and cereal products are frequently combined to create composites with enhanced nutritional benefits. Commercially available dried dairy-cereal composites are typically reconstituted and cooked to produce porridge or soup. RESULTS Dried fermented milk-cereal composites (FMCC) with ∼193 g kg-1 protein were prepared by blending fermented milk with parboiled oats (FMCCo), wheat (FMCCw), or barley (FMCCb), incubating the blend, drying, and milling. Cereal type significantly affected the composition of the FMCC and the properties of the reconstituted, cooked FMCC (R-FMCC). The FMCCo had a higher starch and fat content and lower levels of lactose, lactic acid, and amylose than FMCCb. The R-FMCCo had higher viscosity during cooking at 95 °C and cooling to 35 °C, and higher values of yield stress (σ0 ), consistency index (K) and viscosity on shearing from 20 to 120 s-1 at 60 °C than R-FMCCb. The FMCCw had lower levels of fat and β-glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behavior. CONCLUSION Differences in composition and consistency associated with cereal type are likely to affect the nutritional value of the FMCC. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ashwini V Shevade
- Food Chemistry and Technology Department, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | | | - Deirdre Kennedy
- Food Chemistry and Technology Department, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Tom P O'Connor
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Timothy P Guinee
- Food Chemistry and Technology Department, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland
| |
Collapse
|