TITLE:
Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)
AUTHORS:
Maribel Ovando-Martinez, Orhan Daglioglu, Kadir G. Guner, Umit Gecgel, Senay Simsek
KEYWORDS:
Tarhana, Phenolic Compounds, Fatty Acid Composition
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.13,
July
9,
2014
ABSTRACT: Tarhana is a Turkish home-made fermented food product. The mixture of
wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented
for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana
powder. Color, phenolic compounds and fatty acid composition were determined
for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey.
Color and phenolic content were significantly different (P