Microbiological and chemical properties of wet tarhana produced by different dairy products

This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC-MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31 mu mol TE/g at the end of fermentation and it was independent of the fermentation period

A new gluten-free product: Brown rice bulgur, and its physical and chemical properties

In this research, a new alternative food product, defined as brown rice bulgur (BRB), rich in functional components compared to white rice and cooked in a short time compared to brown rice was developed for society especially individuals with gluten intolerance and celiac disease. BRB was produced with two different methods as boiling (BRB-B) and steaming (BRB-S). The cooking time of raw brown rice decreased from 30 to 9 min in BRB samples. The phytic acid content of BRB samples decreased by about 15% and enzyme resistant starch content of BRB-B and BRB-S samples increased by about 9% and 21% compared to brown rice, respectively. The produced BRB samples were in the medium GI food group. In conclusion, it was evaluated that the newly developed BRB is superior than brown rice, white rice, and wheat bulgur in terms of short cooking time, lower GI, and being gluten-free, respectively. Practical applications: In this study, brown rice bulgur has been produced from brown rice, unpreferable by consumers due to its long cooking time, hard texture, and dark color, with wheat bulgur production method. This new food product includes the advantages of wheat bulgur such as resistivity to insect and mold activity because of applied high-temperature thermal process and drying process, but do not include the disadvantages of brown rice such as long cooking time. Additionally, it could be attention to some consumers because of being a new gluten-free product. The obtained data can help diversify this product in the food industry

The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat

This study aimed to determine the effect of various marinades and their concentrations, as well as various cooking procedures, on polycyclic aromatic hydrocarbon (PAH) formation in cooked beef. The PAH levels in meat were determined, based on the saponification of lipids by methanolic/potassium hydroxide solution, followed by liquid–liquid extraction and QuEChERS method. Pan frying caused lower levels of BaP (1.39 versus 1.62 µg/kg) and PAH4 (5.58 versus 5.73 µg/kg) in beef meat than barbecuing. For sage and thyme extracts prepared at 0.5 to 2.0 °Brix, a significant decrease in the PAH levels of barbecued meat samples was achieved compared to the controls. The levels of PAHs in the samples containing the commercial marinating material were found to be higher than those in the non-marinated control. The BaP and PAH4 levels found in the meat samples marinated with sage and thyme extracts, were below the EU maximum levels. However, BaP was the highest for Control 2 (2.26 µg/kg), and exceeded the EU maximum limit of 2 mg/kg for BaP in heat-treated meat and meat products. The results show a reducing effect of sage and thyme extracts that are normally used during marinating of meat, on the formation of PAH compounds. Consequently, the extracts of sage and thyme, could be used in the commercial marinating material to reduce the level of PAH compounds formed in meat during cooking

The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production

Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to examine the changes of the ERS content of wheat flour with ultrasonication, at four different flour/water ratios (1/5, 1/10, 1/15 and 1/20), three different pH values (6.1, 5.5 and 4.5) and three different temperatures (80 degrees C, 100 degrees C and 121 degrees C). Furthermore, possibility of addition this flour in four different proportions (0%-control, 25%, 50% and 75%) for biscuit production as a dietary fibre source was also investigated. The applied processes increased the dark colour and water holding capacity, but decreased the moisture content of flour samples. The ERS content of wheat flour increased about 30-fold and the sample that had the highest ERS content (ERS-enriched flour) of 3.30% was produced at 121 degrees C (autoclaving), pH 6.1 and 1/15 flour/water ratio with ultrasonication. ERS-enriched flour had higher melting point and lower estimated glycemic index (eGI) value compared to the wheat flour. In biscuit production, the biscuits with medium eGI (61.82-67.31) was obtained and the increase of ERS-enriched flour proportion increased the ERS content of biscuits, decreased the eGI, hardness and fracturability. During storage, while the light colour and moisture content of biscuits increased; eGI, hardness and fracturability decreased. The biscuits were considered as sensory acceptable by panellists. As conclusion; the ERS-enriched flour can contribute to the production of the medium or low GI foods rich in carbohydrates