Microbiological Quality and Sensory Properties of Tarhanas Produced by Addition Saccharomyces cerevisiae and Sourdough as Starter Culture after Different Fermentation Periods | Chapter 06 | Current Trends in Food Science Vol. 1
Aims:
The aim of this study was to investigate some effects of different starter
cultures (Saccharomyces cerevisiae and sourdough) and different fermentation
times (7, 14 and 21 days) on tarhana.
Place and Duration of Study: Food
Engineering Department, Namık Kemal University, Tekirdag, Turkey, October 2017.
Methodology: Wheat flour, full-fat
commercial set-type yoghurt made from cow milk, starter culture (sourdough and
dried baker’s yeast as Saccharomyces cerevisiae), fresh red pepper, onion,
tomato, dill, parsley, dry mint, table salt and ground black pepper were used
as materials. Tarhana doughs prepared using these materials were fermented for
7, 14 and 21 days. Physicochemical and microbiological analyses of tarhana samples
were performed using standard methods. Tarhana soups were evaluated by
panelists in terms of sensory properties at the end of the 21st day.
Results: pH values of baker's yeast
added samples were lower than the others and their acidity were higher than the
others during the fermentation period. Dry matter of samples increased with the
prolongation of fermentation time. The dry matter of the sample produced using
baker's yeast was slightly higher than that of the other sample at day 21.
Total mesophilic aerobic bacteria and lactic acid bacteria (mesophilic rod)
counts of tarhana samples with sourdough were always higher than the others
during the fermentation. Yeast-mould counts of tarhana samples with baker’s
yeast decreased slightly during the fermentation period, but were higher than
the others. The coliform group bacteria was not detected on the 7th
day of fermentation. Samples were left to fermentation for 7 and 14 days were
less favoured than those were left to fermentation for 21 days. On the 21st
day of fermentation, the sample added dry baker’s yeast was the most favoured
sample.
Conclusion: As a result of the
sensory analysis, considering the total score, although the difference between
them is slight, baker's yeast added tarhana soups were more favoured than the
others. Also, with the prolongation of the fermentation period, in terms of
sensory properties, tarhanas were more favoured and microbiologically safer
tarhanas were obtained.
Author(s) Details
Fatma Coskun
Department of Food Engineering,
Faculty of Agriculture, Namık Kemal University, 59030, Suleymanpasa, Tekirdag,
Turkey
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