Comparison of Novel and Conventional Techniques for Tarhana Production-Reference-Cited by-同舟云学术

Comparison of Novel and Conventional Techniques for Tarhana Production

Published:2023-03-30 Issue:1 Volume:21 Page:27-37
ISSN:1304-7582
Container-title:Akademik Gıda
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Author:

YARALI Kübra¹^ORCID,İNANÇ Ahmet Levent¹^ORCID

Affiliation:

1. Kahramanmaras Sutcu Imam University, Faculty of Engineering and Architecture, Department of Food Engineering

Abstract

The new method of direct fermentation was applied to tarhana production. Chemical and sensory differences in tarhana samples between conventional and direct fermentation techniques were determined. A total of 72 volatile compounds in tarhana mixes were detected by headspace analysis during fermentation. Fifteen of these compounds were from aldehyde group, 13 from ketone group, 10 from alcohol group, 7 from alkane group, 5 from acid group, 5 from ester group, 4 from terpene group and 13 from others. The bilateral interactions between techniques or sampling times were significant for 64 compounds and insignificant for 8 compounds according to the analysis of variance (p

Funder

Kahramanmaraş Sutcu Imam University Scientific Research Fund

Publisher

Akademik Gida

Subject

Food Science

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