Effects of fermentation time and storage on the water-soluble vitamin contents of tarhana

Certel M., Erbas M., Uslu M. K., Erbas M. O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.87, no.7, pp.1215-1218, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 87 Issue: 7
  • Publication Date: 2007
  • Doi Number: 10.1002/jsfa.2810
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1215-1218
  • Keywords: tarhana, fermentation, water soluble vitamins, FOOD SAFETY, CEREAL, COMPONENTS
  • Akdeniz University Affiliated: Yes

Abstract

Changes in water-soluble vitamins were investigated in tarhana dough during fermentation and in tarhana stored under a variety of conditions for up to 6 months. The contents of riboflavin (P < 0.01), thiamin, niacin, vitamin B-6 and folic acid (P < 0.05) increased significantly during fermentation. The thiamin, riboflavin, niacin, vitamin B-6 and folic acid contents of tarhana dough were 4.80, 1.85, 7.68, 15.30 and 2.25 mg kg(-1) respectively at the beginning of fermentation and increased to 10.15, 5.15, 24.04, 19.35 and 6.10 mg kg(-1) respectively at the end of fermentation. Thiamin, riboflavin and folic acid contents were significantly affected (P < 0.01) by storage type and period, but niacin and vitamin B6 contents were not affected (P > 0.05). The water-soluble vitamin contents of tarhana stored wet were higher than those of tarhana stored dry. Drying resulted in a 24% reduction in riboflavin content and an 86% reduction in folic acid content. (C) 2007 Society of Chemical Industry.