Tarhananın besinsel lif içeriği ve antioksidatif özelliklerinin belirlenmesi
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Dosyalar
Tarih
2010
Yazarlar
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Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tarhana, Türkiye'de üretilen önemli geleneksel fermente hububat ürünlerinden birisidir. Hem ticari, hem de yerel olarak üretilmektedir. Tarhana hububat unlarından, yoğurt, değişik sebzeler, tuz, bitkiler ve baharatlardan üretilir. Bu çalışmada, toplam 20 adet iyi bilinen tarhana örneğinin (5'i ticari tarhana çorbası ve 15'i Türkiye'nin değişik yörelerinden sağlanan tarhanalar) kimyasal özellikleri, renk değerleri (Hunter L*, a*, b*), duyusal özellikleri, mineral madde içerikleri, toplam fenolik madde içerikleri (TFMM), radikal süpürme güçleri (RSG) ve toplam besinsel lif (TBL) içerikleri incelenmiş ve istatistiksel olarak değerlendirilmiştir. Tarhana örneklerinin nem, kül, tuz, protein, ham yağ, pH ve asitlik değerleri sırasıyla %6.1-12.7, %1.63-17.10, %1.51-16.55, %10.53-18.22, %0.45-4.97, 3.62?4.75, ve 10.2?28.4 arasında değişmiştir. Tarhanalara ilişkin L*, a*, b* renk değerleri ise sırasıyla, 60.6?85.6, 0.0?19.2, 7.3?30.4 arasında bulunmuştur. Tarhanaların orijinlerinin, bütün tarhanaların kimyasal özellikleri ile L* ve b* değerleri üzerine etkilerinin istatistiksel olarak önemli düzeyde olduğu bulunmuştur (p<0.01). Tarhana örneklerinin TFMM, RSG ve TBL içerikleri sırasıyla, 572.47-1851.83 µg GAE/gr tarhana, 222.52-1659.52 µg TEAC/gr tarhana ve %3.56-16.19 arasında tespit edilmiştir. TFMM, RSG, TBL ve mineral madde içeriklerinin pek çoğunun tarhananın orijininden istatistiksel olarak önemli düzeyde etkilendiği görülmüştür (p<0.01). Tarhanaların renk, tat-lezzet, koku, ağızda bıraktığı tekstür, kıvam ve genel kabul edilebilirlik değerleri sırasıyla, 1.9?4.6, 2.3?4.6, 2.6?4.0, 2.0?4.6, 1.9?4.4 ve 2.7?4.4 olarak tespit edilmiştir. Duyusal özelliklerin pek çoğu bakımından tarhana örneklerinin kabul edilebilir olduğu belirlenmiştir. Tarhana örnekleri genel olarak protein içeriği gibi, TBL, TFMM ve RSG bakımından da zengin içeriğe sahip bulunduğu için, tarhana fonksiyonel bir gıda olarak düşünülebilir ve daha çok ilgiyi hak etmektedir.
Tarhana is one of the most important traditional fermented cereal foods in Turkey. It is produced both commercially and domestically. Tarhana is made from cereal flours, yoghurt, different vegetables, salt, herbs, and spices. In this research, the chemical properties, color values (Hunter L*, a*, b*), sensory scores, mineral contents, total phenolic material contents (TPMC), radical scavenging powers (RSP), and total dietary fiber (TDF) contents of 20 well-known tarhana samples, 5 of which commerciall tarhana soups and 15 of which collected from different locations in Turkey, were examined and statistically evaluated. Commercial and traditional tarhana samples were also compared in terms of above mentioned properties. Moisture, ash, salt, protein, crude fat, pH and acidity degree values of the samples changed between 6.1-12.7%, 1.63-17.10%, 1.51-16.55%, 10.53-18.22%, 0.45-4.97%, 3.62-4.75 and 10.2-28.4, respectively. The L*, a*, and b* values of the tarhana samples were between 60.6?85.6, 0.0?19.2, 7.3?30.4, respectively. All of the chemical properties and L* and b* values of tarhana samples were found to be significantly affected (p<0.01) by the origins of the tarhanas. The TPMC, RSP, and TDF contents of tarhana samples were determined between 572.47 and 1851.83 µg GAE/g tarhana, 222.52-1659.52 µg TEAC/g tarhana, and 3.56 and 16.19%, respectively. TPMC, RSP, TDF and most of the mineral contents of tarhana samples were also found to be significantly affected (p<0.01) by the origins of the tarhanas. Color, taste, odor, mouthfeel, consistency and overall acceptibility values of tarhana samples were determined between 1.9?4.6, 2.3?4.6, 2.6?4.0, 2.0?4.6, 1.9?4.4 and 2.7?4.4, respectively. Most of the sensory properties of tarhana samples were evaluated as acceptable. Since tarhana samples were generally found to be rich in proteins as well as TDF, TPMC and RSP, tarhana may be considered as a functional food and should be given much more attention that they deserve.
Tarhana is one of the most important traditional fermented cereal foods in Turkey. It is produced both commercially and domestically. Tarhana is made from cereal flours, yoghurt, different vegetables, salt, herbs, and spices. In this research, the chemical properties, color values (Hunter L*, a*, b*), sensory scores, mineral contents, total phenolic material contents (TPMC), radical scavenging powers (RSP), and total dietary fiber (TDF) contents of 20 well-known tarhana samples, 5 of which commerciall tarhana soups and 15 of which collected from different locations in Turkey, were examined and statistically evaluated. Commercial and traditional tarhana samples were also compared in terms of above mentioned properties. Moisture, ash, salt, protein, crude fat, pH and acidity degree values of the samples changed between 6.1-12.7%, 1.63-17.10%, 1.51-16.55%, 10.53-18.22%, 0.45-4.97%, 3.62-4.75 and 10.2-28.4, respectively. The L*, a*, and b* values of the tarhana samples were between 60.6?85.6, 0.0?19.2, 7.3?30.4, respectively. All of the chemical properties and L* and b* values of tarhana samples were found to be significantly affected (p<0.01) by the origins of the tarhanas. The TPMC, RSP, and TDF contents of tarhana samples were determined between 572.47 and 1851.83 µg GAE/g tarhana, 222.52-1659.52 µg TEAC/g tarhana, and 3.56 and 16.19%, respectively. TPMC, RSP, TDF and most of the mineral contents of tarhana samples were also found to be significantly affected (p<0.01) by the origins of the tarhanas. Color, taste, odor, mouthfeel, consistency and overall acceptibility values of tarhana samples were determined between 1.9?4.6, 2.3?4.6, 2.6?4.0, 2.0?4.6, 1.9?4.4 and 2.7?4.4, respectively. Most of the sensory properties of tarhana samples were evaluated as acceptable. Since tarhana samples were generally found to be rich in proteins as well as TDF, TPMC and RSP, tarhana may be considered as a functional food and should be given much more attention that they deserve.
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Esimek, H. (2010). Tarhananın besinsel lif içeriği ve antioksidatif özelliklerinin belirlenmesi. İnönü Üniversitesi Fen Bilimleri Enstitüsü. 1-68 ss.
