Comparison of lactic acid contents between dried and frozen tarhana


Bozkurt O., GÜRBÜZ O.

FOOD CHEMISTRY, vol.108, no.1, pp.198-204, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 108 Issue: 1
  • Publication Date: 2008
  • Doi Number: 10.1016/j.foodchem.2007.10.063
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.198-204
  • Keywords: tarhana, fermentation, lactic acid, HPLC, FUNCTIONAL-PROPERTIES, FERMENTATION ACTIVITY, STARTER CULTURES, CEREAL FOOD, FLOUR, BACTERIA, STORAGE
  • Bursa Uludag University Affiliated: No

Abstract

The lactic acid content of tarhana produced with different dough treatments was determined. Trials were performed to see the effects of different parameters on organic acid produced during fermentation. In these trials, fermentation time, yogurt content and preservation method parameters were varied. Increasing fermentation time had a significant effect on lactic acid formation as well as total organic acid content of tarhana (p < 0.01). In the samples of tarhana with 50% yogurt, total acidity increased 29.9% in the first 48 h of fermentation. During the subsequent 48 h the increase was only 3.6%. Lactic acid increased 17.7% during the first 48 h followed by an increase of 3.1% during the next 48 h of fermentation in these same samples. On the other hand, when yogurt content was increased from 50% to 75%, total acidity in the first 48 h was 17.0% greater than the samples with 50% yogurt. There was also a 20.2% increase in lactic acid as well.