Impact of stale bread utilization on the quality attributes of tarhana production

Authors : Tuğba Gül Dikme, Osman Sağdıç

Pages : 659-672

Doi:10.29050/harranziraat.1404072

View : 40 | Download : 38

Publication Date : 2024-12-15

Article Type : Research Paper

Abstract :The objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the final product. Five different tarhana formulations were developed using breadcrumbs (25%, 50%, 75%, 100%) and wheat flour (100%) derived from stale bread in varying proportions. Tarhana produced with 32.74% wheat flour or breadcrumbs underwent comprehensive physicochemical, microbiological, and sensory analyses to evaluate the effects of these formulations. The study revealed no significant differences in pH, protein, fat, and moisture values among the tarhana samples (p>0.05). Furthermore, the data analysis of TMAB, coliforms, S. aureus, lactic acid bacteria, yeasts, and moulds did not indicate any notable differences among the tarhana samples (p>0.05). The Lb. delbrueckii ssp. bulgaricus and S. thermophilus isolates were obtained as the results of this investigation. There was no significant disparity in the quality attributes of tarhana prepared from varying ratios of stale breadcrumbs or entirely from wheat flour. It implies that the physicochemical features of tarhana were not negatively impacted by stale breadcrumbs. The results show that incorporating ≤25% stale bread instead of solely wheat flour in the production of tarhana can be feasible. Additionally, tarhana possesses a high biological value attributed to the presence of lactic acid bacteria including Lb. delbrueckii ssp. bulgaricus and S. thermophilus in samples. This presents an opportunity for incorporating stale or discarded bread into tarhana, thereby potentially increasing its economic value. Future investigations might also explore consumer acceptance and market potential for tarhana made with stale bread to assess its commercial viability. Lastly, expanding the microbiological analysis to include a broader spectrum of probiotic strains could enhance the understanding of tarhana\\\'s health benefits, thus contributing to its positioning as a functional food product.
Keywords : Tarhana, Bayat Ekmek, Galeta Unu, Laktik Asit Bakterileri