Comparison of Novel and Conventional Techniques for Tarhana Production

Authors : Kübra YARALI, Ahmet Levent İNANÇ

Pages : 27-37

Doi:10.24323/akademik-gida.1273998

View : 9 | Download : 5

Publication Date : 2023-03-30

Article Type : Research Paper

Abstract :The new method of direct fermentation was applied to tarhana production. Chemical and sensory differences in tarhana samples between conventional and direct fermentation techniques were determined. A total of 72 volatile compounds in tarhana mixes were detected by headspace analysis during fermentation. Fifteen of these compounds were from aldehyde group, 13 from ketone group, 10 from alcohol group, 7 from alkane group, 5 from acid group, 5 from ester group, 4 from terpene group and 13 from others. The bilateral interactions between techniques or sampling times were significant for 64 compounds and insignificant for 8 compounds according to the analysis of variance insert ignore into journalissuearticles values(p<0.05);. Some compounds were not detected in the direct fermentation technique nor conventional technique. A total of 44 compounds were identified in the tarhana samples of direct fermentation and 48 compounds in the tarhana samples of conventional method. Tarhana samples produced by both techniques were compared by sensory evaluation tests. Sourness, taste, smell and color were identified as positive criteria while oxidized flavor as negative criteria. The best sourness, color and taste results were determined in direct-fermented tarhana samples. The panellists liked the direct-fermented tarhana more than the conventional tarhana in terms of off-flavor.
Keywords : Duyusal analiz, Fermantasyon, Proses tasarım, Tarhana, Uçucu Bileşenler