Impact of stale bread utilization on the quality attributes of tarhana production

Tuğba Gül Dikme; Osman Sağdıç

Makale detayları

Impact of stale bread utilization on the quality attributes of tarhana production

Yazarlar:

Tuğba Gül Dikme | Osman Sağdıç

Yayıncı:

Harran University

Ana Başlıklar:

Fermantasyon Teknolojisi | Temel Gıda İşlemleri | Gıda Bilimleri (Diğer)

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.659-672

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333295

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 The objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the final product. Five different tarhana formulations were developed using breadcrumbs 25, 50, 75, 100 and wheat flour 100 derived from stale bread in varying proportions. Tarhana produced with 32.74 wheat flour or breadcrumbs underwent comprehensive physicochemical, microbiological, and sensory analyses to evaluate the effects of these formulations. The study revealed no significant differences in pH, protein, fat, and moisture values among the tarhana samples p0.05. Furthermore, the data analysis of TMAB, coliforms, S. aureus, lactic acid bacteria, yeasts, and moulds did not indicate any notable differences among the tarhana samples p0.05. The Lb. delbrueckii ssp. bulgaricus and S. thermophilus isolates were obtained as the results of this investigation. There was no significant disparity in the quality attributes of tarhana prepared from varying ratios of stale breadcrumbs or entirely from wheat flour. It implies that the physicochemical features of tarhana were not negatively impacted by stale breadcrumbs. The results show that incorporating 25 stale bread instead of solely wheat flour in the production of tarhana can be feasible. Additionally, tarhana possesses a high biological value attributed to the presence of lactic acid bacteria including Lb. delbrueckii ssp. bulgaricus and S. thermophilus in samples. This presents an opportunity for incorporating stale or discarded bread into tarhana, thereby potentially increasing its economic value. Future investigations might also explore consumer acceptance and market potential for tarhana made with stale bread to assess its commercial viability. Lastly, expanding the microbiological analysis to include a broader spectrum of probiotic strains could enhance the understanding of tarhanas health benefits, thus contributing to its positioning as a functional food product.

 The objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the final product. Five different tarhana formulations were developed using breadcrumbs 25, 50, 75, 100 and wheat flour 100 derived from stale bread in varying proportions. Tarhana produced with 32.74 wheat flour or breadcrumbs underwent comprehensive physicochemical, microbiological, and sensory analyses to evaluate the effects of these formulations. The study revealed no significant differences in pH, protein, fat, and moisture values among the tarhana samples p0.05. Furthermore, the data analysis of TMAB, coliforms, S. aureus, lactic acid bacteria, yeasts, and moulds did not indicate any notable differences among the tarhana samples p0.05. The Lb. delbrueckii ssp. bulgaricus and S. thermophilus isolates were obtained as the results of this investigation. There was no significant disparity in the quality attributes of tarhana prepared from varying ratios of stale breadcrumbs or entirely from wheat flour. It implies that the physicochemical features of tarhana were not negatively impacted by stale breadcrumbs. The results show that incorporating 25 stale bread instead of solely wheat flour in the production of tarhana can be feasible. Additionally, tarhana possesses a high biological value attributed to the presence of lactic acid bacteria including Lb. delbrueckii ssp. bulgaricus and S. thermophilus in samples. This presents an opportunity for incorporating stale or discarded bread into tarhana, thereby potentially increasing its economic value. Future investigations might also explore consumer acceptance and market potential for tarhana made with stale bread to assess its commercial viability. Lastly, expanding the microbiological analysis to include a broader spectrum of probiotic strains could enhance the understanding of tarhanas health benefits, thus contributing to its positioning as a functional food product.

 The objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the final product. Five different tarhana formulations were developed using breadcrumbs 25, 50, 75, 100 and wheat flour 100 derived from stale bread in varying proportions. Tarhana produced with 32.74 wheat flour or breadcrumbs underwent comprehensive physicochemical, microbiological, and sensory analyses to evaluate the effects of these formulations. The study revealed no significant differences in pH, protein, fat, and moisture values among the tarhana samples p0.05. Furthermore, the data analysis of TMAB, coliforms, S. aureus, lactic acid bacteria, yeasts, and moulds did not indicate any notable differences among the tarhana samples p0.05. The Lb. delbrueckii ssp. bulgaricus and S. thermophilus isolates were obtained as the results of this investigation. There was no significant disparity in the quality attributes of tarhana prepared from varying ratios of stale breadcrumbs or entirely from wheat flour. It implies that the physicochemical features of tarhana were not negatively impacted by stale breadcrumbs. The results show that incorporating 25 stale bread instead of solely wheat flour in the production of tarhana can be feasible. Additionally, tarhana possesses a high biological value attributed to the presence of lactic acid bacteria including Lb. delbrueckii ssp. bulgaricus and S. thermophilus in samples. This presents an opportunity for incorporating stale or discarded bread into tarhana, thereby potentially increasing its economic value. Future investigations might also explore consumer acceptance and market potential for tarhana made with stale bread to assess its commercial viability. Lastly, expanding the microbiological analysis to include a broader spectrum of probiotic strains could enhance the understanding of tarhanas health benefits, thus contributing to its positioning as a functional food product.

 Bu araştırmanın amacı; günde 4,9 milyon israf edilen bayat ekmeğin fermente tarhana üretiminde kullanılması ve bayat ekmeğin tarhananın fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerindeki etkisinin belirlenmesidir. Bu araştırmada çeşitli oranlarda bayat ekmeklerden elde edilen galeta ununun 25, 50, 75, 100 ve buğday unu 100 kullanılarak beş farklı tarhana formülasyonu üretilmiştir. Çalışmada  32,74 buğday unu ya da galeta unu ile yapılan tarhanalar kapsamlı fizikokimyasal, mikrobiyolojik ve duyusal analizlere tabi tutulmuştur. Yapılan çalışma tarhana örnekleri arasında pH, protein, yağ ve nem değerleri açısından önemli bir fark olmadığını ortaya koymuştur p0.05. Yapılan analizde TMAB, koliform, S. aureus, laktik asit bakterileri, mayalar ve küflerin veri analizi tarhana örnekleri arasında kayda değer bir farklılık göstermemiştir p0.05. Lb. delbrueckii ssp. bulgaricus ve S. thermophilus izolatları bu araştırmanın sonuçları olarak elde edilmiştir. Farklı oranlarda bayat ekmek kırıntılarından veya tamamen buğday unundan hazırlanan tarhanaların kalite özelliklerinde önemli bir farklılık görülmemiştir. Bu da tarhananın fizikokimyasal özelliklerinin bayat ekmek kırıntılarından olumsuz etkilenmediğini göstermektedir. Sonuçlar tarhana üretiminde sadece buğday unu yerine 25 oranında bayat ekmek kullanılmasının mümkün olabileceğini göstermektedir. Elde edilen tarhana Lb. delbrueckii ssp. bulgaricus ve S. thermophilus dahil olmak üzere laktik asit bakterilerinin varlığına atfedilen yüksek bir biyolojik değere sahiptir. Bu durum bayat veya atılmış ekmeğin tarhanaya dahil edilmesi için bir fırsat sunmakta ve böylece potansiyel olarak ekonomik değerini artırmaktadır. Gelecekteki araştırmalar, bayat ekmekle üretilen tarhananın tüketici kabulü ve pazar potansiyelini inceleyerek ticari uygulanabilirliğini değerlendirebilir. Ayrıca, mikrobiyolojik analizlerin kapsamının daha geniş bir probiyotik suş yelpazesini içerecek şekilde genişletilmesi, tarhananın sağlığa faydalarının daha iyi anlaşılmasına katkıda bulunabilir ve böylece fonksiyonel bir gıda ürünü olarak konumlandırılmasını destekleyebilir.

Makale detayları

Impact of stale bread utilization on the quality attributes of tarhana production

Yazarlar:

Tuğba Gül Dikme | Osman Sağdıç

Yayıncı:

Harran University

Ana Başlıklar:

Fermantasyon Teknolojisi | Temel Gıda İşlemleri | Gıda Bilimleri (Diğer)

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.659-672

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333295

pISSN:

2587-1358

Tarhana

Stale Bread

Breadcrumbs

Lactic Acid BacteriaTarhana

Bayat Ekmek

Galeta Unu

Laktik Asit Bakterileri

Sayı

Makale detayları

Yazarlar: Tuğba Gül Dikme | Osman Sağdıç

Yayıncı: Harran University

Ana Başlıklar: Fermantasyon Teknolojisi | Temel Gıda İşlemleri | Gıda Bilimleri (Diğer)

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.659-672

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001333295

pISSN: 2587-1358

Sayı

Yazarlar:

Tuğba Gül Dikme | Osman Sağdıç

Yayıncı:

Harran University

Ana Başlıklar:

Fermantasyon Teknolojisi | Temel Gıda İşlemleri | Gıda Bilimleri (Diğer)

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.659-672

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333295

pISSN:

2587-1358