Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/4912
Title: The effect of fermentation and drying on the water-soluble vitamin content of tarhana, a traditional Turkish cereal food
Authors: Ekinci, Raci
Keywords: Drying
Fermentation
HPLC
Tarhana
Vitamin
ascorbic acid
folic acid
nicotinic acid
pantothenic acid
pyridoxine
riboflavin
thiamine
vitamin
yoghurt
article
cereal
data analysis
desiccation
fermentation
fluor
food analysis
high performance liquid chromatography
solubility
statistical analysis
statistical significance
tarhana
wheat
Triticum aestivum
Abstract: Tarhana is a popular and widely consumed traditional Turkish fermented wheat-flour-yoghurt mixture. The effects of fermentation (30°C for 4 days) and drying (50, 60 and 70°C) on the contents of several water-soluble vitamins (ascorbic acid, niacin, pantothenic acid (vitamin B5), pyridoxine (vitamin B6), thiamine (vitamin B1), folic acid and riboflavin (vitamin B2)) in tarhana, a traditional Turkish cereal food, have been studied. The contents of water-soluble vitamins was analyzed by HPLC. Statistical analysis of the data showed that a 4-day fermentation and drying had a significant effect (p<0.05) on the contents of water-soluble vitamins of tarhana. The fermentation resulted in significant increases of riboflavin, niacin, pantothenic acid, ascorbic acid and folic acid contents of the samples, but no significant differences, with thiamine and pyridoxine. Highest losses of the water-soluble vitamins were at 70°C for the 35 h drying period. © 2004 Elsevier Ltd. All rights reserved.
URI: https://hdl.handle.net/11499/4912
https://doi.org/10.1016/j.foodchem.2004.03.036
ISSN: 0308-8146
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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