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 21 st day. Results: pH values of baker's yeast added samples were lower than the others and their aci...