Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats


Kilci A., Gocmen D.

FOOD CHEMISTRY, vol.145, pp.777-783, 2014 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 145
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodchem.2013.08.126
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.777-783

Abstract

Steel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased phenolic acid contents of tarhana samples. The most abundant phenolic acids were ferulic and vanillic acids, followed by syringic acid in the samples with SCO. Tarhana samples with SCO also showed higher antioxidant activities than the control. Compared with the control, the total phenolic content increased when the level of SCO addition was increased. SCO addition did not have a deteriorative effect on sensory properties of tarhana samples and resulted in acceptable soup properties in terms of overall acceptability. SCO addition improved the nutritional and functional properties of tarhana by causing increases in antioxidant activity, phenolic content and phenolic acids. (C) 2013 Elsevier Ltd. All rights reserved.