MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

ŞAHİNGİL, Didem

doi:10.18038/estubtda.533168

MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

Didem ŞAHİNGİL (İnönü Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Malatya, Türkiye)

Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering

5 0

Yıl: 2019 Cilt: 20 Sayı: 4 Sayfa Aralığı: 495 - 502 Metin Dili: İngilizce DOI: 10.18038/estubtda.533168 İndeks Tarihi: 29-09-2020

MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

Öz:

In this study, the tarhana samples which fermented with kefir show higher antioxidant activity than tarhana samples whichare fermented with yogurt (without kefir grains). The control tarhana chips (fermented with yogurt) samples (0,47±0,51µmol/g TE) have significantly (P0.05) lower antioxidant capacity (DPPH radical scavenging activity) than the fermentedwith kefir (0,67±0,02 µmol/g TE) samples. The ABTS values (0,83±0,28 µmol/ TE gr and 0,71±0,32 µmol/ TE gr) ofextracts are significantly different in YT sample and KT samples fermented with kefir. The difference in antioxidantactivities of traditional tarhana chips and tarhana with kefir grains are statistically significant (P<0.05). The analysis of totalcoliform group bacteria, total aerobic mesophilic bacteria, total Lactobacillus spp. and yeast-mould counts were conducted insamples. None of the samples contained coliform group bacteria. At the end of fermentation, count of Lactobacillus spp. andtotal aerobic mesophilic bacteria for traditional tarhana chips and fermented chips with kefir determined 8,47–8,94 log cfu/gand 7.43–7.95 log cfu/g, respectively. Yeast counts in the samples of chips fermented with kefir found 6,89 log cfu/g. As aresult, the use of kefir instead of yogurt in tarhana chips production is highly recommended as a tarhana type which has thepotential to be a highly functional product with a high nutritional value due to its significant increase in antioxidant propertiesand its contribution to protein content.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

[1] Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C. Cereal Based Fermented Foods and Beverages. Food Res Int 2003; 36: 527-543.
[2] Isık F, Çelik I, Yılmaz Y. Effect of Cornelian Cherry Use on Physical and Chemical Properties of Tarhana. Akademik Gıda 2014; 12: 34-40.
[3] Karakaya S, Kavas A. Antimutagenic activities of some foods. J Sci of Food & Agri 1999; 79: 237-242.
[4] Ibanoglu S, Ibanoglu E, Ainsworth P. Effect of different ingredients on the fermentation activity in tarhana. Food Chem 1999; 64: 103-106.
[5] Ibanoglu S, Ibanoglu E. Rheological properties of cooked Tarhana, a cerealbased soup. Food Res Int. 1999; 32: 29-33.
[6] Erbaş M, Certel M, Uslu MK. Microbiological and chemical properties of tarhana during fermentation and storage as wet-sensorial properties of tarhana soup. LWT-Food Science &Technology 2005; 38: 409-416.
[8] Dayısoylu O. Tarhana as a traditional Turkish fermented cereal food: its recipe, related products. Frontiers Microbiology 2000; 6: 1-12.
[7] Ibanoglu S Ainsworth P, Wilson G, Hayes GD. The effect of fermentation conditions on the nutrients and acceptability of tarhana. Food Chem 19995; 53: 143-147.
[9] Yörükoglu T, Dayısoylu KS. Yöresel Maraş Tarhanasının Fonksiyonel ve Kimyasal Bazı Özellikleri. Atatürk Universty J Agri Faculty 2016; 47: 53-63.
[10] Coşkun F. Tarhananın tarihi ve Türkiye’de tarhana çeşitleri. Gıda Teknolojileri Elektronik Dergisi 2014; 9: 69-79.
[11] Motaghi M, Mazaheri M, Moazami N, Farkhondeh A, Fooladi FH. Goltapeh, E.M. Short Communication: Kefir production in Iran. World Journal of Microbiology and Biotechnology 1997; 13: 579-581.
[12] Güzel-Seydim ZB, Seydim AC, Greene AK, Bodine AB. J Food Composition & Analysis 2000; 13: 35-43.
[13] Magalhães KT, Pereira GVM, Dias DR, Schwan RF. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J Micro & Biotec 2010; 26: 1241- 1250.
[14] Garofalo C, Osimani A, Milanovi CV, Aquilanti L, De Filippis F, Stellato G, Di Mauro S, Turchetti B, Buzzini P, Ercolini D, Clementi F. Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Micro 2015; 49, 123-133.
[15] Magalhães Karina T, Dragone Giuliano V de Melo Pereira, Gilberto Oliveira José M. Oliveira Domingues Lucília Teixeira José A, Almeida e Silva João B, Schwan Rosane F. Food Chem 2011; 126: 249-253.
[16] Prado MR, Bland ML, Vandenberghe LPS, Rodrigues CC, Guillermo R, Thomaz-Soccol VT, Soccol CR. Milk kefir: composition, microbial cultures, biological activities and production and vomposition. Frontiers Micro 2015; 6: 1177-1190.
[17] AOAC. Official methods of analysis, (15th ed.), 1990; Washington, DC: Association of Official Analytical Chemists.
[18] Anonymous. Approved Method of the American Association of Cereal Chemists.1990; 8th ed. St. Paul, Minnesota: AACC. U.S.A.
[19] Xu C, Zhang Y, Cao L, Lu J. Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chem 2010; 119: 1557-1565.
[20] Sahingil D, Hayaloglu AA, Simsek O, Ozer B. Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. Dairy Sci Tech 2014; 94: 603-623.
[21] Dayısoylu KS, Gezginç Y, Duman AD, Didin M. Geleneksel Kahramanmaraş Tarhanasının Kimi Özellikleri ve Beslenmedeki Fonksiyonel Önemi. 3. Gıda Mühendisliği Kongresi 2003; 2-4 Ekim, Ankara.
[22] Tamer CE, Kumral A, Asan M, Sahin I. I. Chemical Compositions of Traditional Tarhana Having Different Formulations. J Food Processing & Preservation 2007; 31: 116-126.
[23] Rendón-Villalobos JR, Bello-Pérez LAE, Agama-Acevedo E, IslasHernández JJ, Osorio-Díaz P, Tovar J. Composition and characteristics of oil extracted from flaxseed-added corn tortilla. Food Chem 2009; 117: 83-87.
[24] Lazos ES, Aggelousis G, Bratakos M. The fermentation of Trahanas: a milk– wheat flour combination. Plant Foods for Human Nutrition 1993; 44: 45-62.
[25] Ozçam M, Obuz E, Tosun H. Aflatoxin M1 in Tarhana chips. Food Additives & Contaminants 2014; 7: 182-185.
[26] Magra TI, Antoniou KD, Psomas EI. Effect of milk fat, kefir grain inoculum and storage time on the flow properties and microbiological characteristics of kefir. Journal of Texture Studies 2012;43: 299-308
[27] Sarkar S. Potential of kefir as a dietetic beverage-a review. British Food Journal 2007; 109: 280- 290.
[28] Seydim ZB. Studies on Fermentative, Microbiological and Biochemical Properties of Kefir and Kefir Grains. Ph. D, The Graduate School of Clemson University, Clemson, USA, 2002.
[29] Güzel-Seydim ZB, Wyffels J, Seydim AC. Greene AK. Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. J Int Dairy Technology 2005; 58: 25-29.
[30] Anonymous. Tarhana Standardı 2004; TS 2282 Turkish Standards Institution, Ankara
[31] Ozçam M, Obuz E. Kahramanmaraş Cips Tarhanasının Kimyasal ve Tekstürel Özellikleri, III. Geleneksel Gıdalar Sempozyumu 2012; (s. 501-502). Konya, Türkiye.
[32] Esimek H. Tarhananın besinsel lif içeriği ve antioksidatif özelliklerinin belirlenmesi. İnönü Üniversitesi Fen Bilimleri Enstitüsü 2010; 1-68 ss.

APA	ŞAHİNGİL D (2019). MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. , 495 - 502. 10.18038/estubtda.533168
Chicago	ŞAHİNGİL Didem MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. (2019): 495 - 502. 10.18038/estubtda.533168
MLA	ŞAHİNGİL Didem MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. , 2019, ss.495 - 502. 10.18038/estubtda.533168
AMA	ŞAHİNGİL D MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. . 2019; 495 - 502. 10.18038/estubtda.533168
Vancouver	ŞAHİNGİL D MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. . 2019; 495 - 502. 10.18038/estubtda.533168
IEEE	ŞAHİNGİL D "MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR." , ss.495 - 502, 2019. 10.18038/estubtda.533168
ISNAD	ŞAHİNGİL, Didem. "MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR". (2019), 495-502. https://doi.org/10.18038/estubtda.533168

APA	ŞAHİNGİL D (2019). MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering, 20(4), 495 - 502. 10.18038/estubtda.533168
Chicago	ŞAHİNGİL Didem MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering 20, no.4 (2019): 495 - 502. 10.18038/estubtda.533168
MLA	ŞAHİNGİL Didem MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering, vol.20, no.4, 2019, ss.495 - 502. 10.18038/estubtda.533168
AMA	ŞAHİNGİL D MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering. 2019; 20(4): 495 - 502. 10.18038/estubtda.533168
Vancouver	ŞAHİNGİL D MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR. Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering. 2019; 20(4): 495 - 502. 10.18038/estubtda.533168
IEEE	ŞAHİNGİL D "MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR." Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering, 20, ss.495 - 502, 2019. 10.18038/estubtda.533168
ISNAD	ŞAHİNGİL, Didem. "MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR". Eskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering 20/4 (2019), 495-502. https://doi.org/10.18038/estubtda.533168