Tarhana Üretiminde Yeni ve Geleneksel Tekniklerin Karşılaştırılması

Tarhana üretimine direkt fermantasyon adı verilen yeni bir teknik uygulanmıştır. Konveksiyonel ve direkt fermantasyon teknikleri arasındaki kimyasal ve duyusal farklılıklar araştırılmıştır. Tepe boşluğu analizi ile tüm fermantasyon süreleri boyunca tarhana karışımlarında toplam 72 uçucu bileşik tespit edilmiştir; 15'i aldehit, 13'ü keton, 10'u alkol, 7'si alkan, 5'i asit, 5'i ester, 4'ü terpen ve 13'ü diğer farklı gruplardandır. Varyans analizine göre 64 bileşiğin teknikler veya süreler arasındaki ikili etkileşimler önemli ve 8 bileşik için önemsiz bulunmuştur (p<0.05). Bazı bileşikler, direkt fermantasyon veya konveksiyonel tekniğinde hiçbir zaman tespit edilememiştir. Direkt fermantasyonlu tarhana örneğinde toplam 44, konvansiyonel tarhana örneğinde ise 48 bileşik tespit edilmiştir. Her iki teknikle üretilen tarhana örnekleri duyusal değerlendirme testleri ile karşılaştırılmıştır. Değerlendirmede ekşilik, tat, koku ve renk pozitif kriter olarak alınırken, oksitlenmiş aroma negatif kriter olarak alınmıştır. En iyi ekşilik, renk ve tat sonuçları doğrudan fermente edilmiş tarhanada belirlenmiştir. Panelistler, aroma açısından direkt fermente tarhanayı konveksiyonel tarhanaya göre daha çok beğenmişlerdir.

Anahtar Kelimeler:

Duyusal analiz, Fermantasyon, Proses tasarım, Tarhana, Uçucu Bileşenler

Comparison of Novel and Conventional Techniques for Tarhana Production

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<0.05). Some compounds were not detected in the direct fermentation technique nor conventional technique. A total of 44 compounds were identified in the tarhana samples of direct fermentation and 48 compounds in the tarhana samples of conventional method. Tarhana samples produced by both techniques were compared by sensory evaluation tests. Sourness, taste, smell and color were identified as positive criteria while oxidized flavor as negative criteria. The best sourness, color and taste results were determined in direct-fermented tarhana samples. The panellists liked the direct-fermented tarhana more than the conventional tarhana in terms of off-flavor.

Keywords:

Sensory evaluation, Fermentation, Process Design, Tarhana, Volatile compounds,

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