Journal of Food, Agriculture and Environment

Comparison of some chemical and microbiological quality of homemade tarhana in Ankara, Turkey

Author(s):

Aslı Uçar*, Funda Pınar Çakıroğlu

Recieved Date: 2011-05-20, Accepted Date: 2011-09-20

Abstract:

Tarhana, a popular traditional food product in Turkey, is fermented cereal food and popular in Some European and African countries. Methods of preparing such mixtures vary a lot from one place to another. These bioprocesses will cause considerable changes that will affect the organoleptic properties (taste and viscosity), the nutritional value and microbial safety of the food.In this study, the chemical and microbiological quality of homemade tarhana produced in Ankara was examined. Twenty different tarhana samples were collected from different local markets in Ankara, Turkey. Samples were investigated for the chemical (moisture, protein, salt, acidity) and microbiological (aerobic bacteria, Staphylococcus, anaerobic bacteria, Escherichia coli, coliform bacteria, molds/yeasts, Salmonella spp. and Bacillus cereus) quality. Moisture, protein, salt and acidity degree of the samples changed between 5.1% and 23.0%, 9.7% and 17.3%, 2.3% and 8.0% and 10.0 and 26.5, respectively. All microbiological results were found to be within the acceptable limits of Turkish Tarhana Standard. No contamination of sulphate reducing to anaerobe, E. coli, coliform or Salmonella was observed in any of the samples researched. This study is important in the identification of risk factors for the presence of microorganisms and assessment of the quality of tarhana.

Keywords:

Tarhana, chemical composition, microbiological composition, nutrition, protein, salt, acidity, moisture, traditional food, Turkey

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 34-37

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