A TARHANA PRODUCT COMPRISING BULGUR FLOUR POWDER, WHICH IS A RESIDUE PRODUCT OF SHALGAM BEVERAGE AND ITS PRODUCTION

METHOD

TECHNICAL FIELD

The invention relates to the method of separating the bulgur flour, which is used in the production of shalgam beverages and which becomes a waste as a result of production, after removing the drinkable shalgam beverage. Bulgur flour powder is related to the use of waste fermented bulgur flour in a freeze-drying machine to produce a high-value-added product by turning it into powder after drying.

BACKGROUND

Tarhana is a food obtained by drying, grinding and sifting the dough kneaded with wheat flour, yoghurt, pepper, salt, onion, tomato and flavouring herbal substances after fermentation. Tarhana came to Anatolia by the Turks and Mongols who migrated from Central Asia and during the Ottoman Empire spread to eastern countries including Iraq, Iran and its close neighbours, and western countries such as Greece, Hungary and Finland through Rumelia.

Tarhana and its soup have a vital place for family and community health due to the nutritional value it contains. U§ak is the first region that comes to mind when tarhana is mentioned. This has been accepted so much that they say that there are "18 doctors" in tarhana and its soup. This product contains many amino acids, including vitamins A, B, B1 , B2, B6, C, D, E, K, and N. Tarhana is a source of higher-quality protein, thanks to the fact that flour and yoghurt which are the main components complement each other in terms of essential amino acids. Tarhana is also rich in calcium, iron and zinc.

Researchers say that tarhana is a functional food, especially for infants, play- school-age children, and at-risk people with high protein needs. In addition, since tarhana is a fermented food, it can also be used by lactose-intolerant patients because the lactose in yoghurt is converted into lactic acid and contains much lower levels of lactose than milk.

After being dried, tarhana gets ground in various sizes at home and stored in cloth bags, barrels (in the Kahramanmara§ region), and jars, in cool, dark and moisture-free environments. If the storage conditions are suitable, it can be stored for 6 months to 2 years without changing its colour, odour and microbiological properties. The most important factors that play a role in increasing the storage period of tarhana are good drying, hygienic production and appropriate hygiene, and environmental conditions throughout the storage conditions.

(https://www.gidabilgi.com/Makale/Detay/tarhana-nedir-ces itleri-nelerdir-cef4d6).

Fermentation, which has been used since ancient times and the way fermentation application source is in nature, is used by all societies today. Among the products obtained by fermentation, there are different types of cheese and pickles, as well as yoghurt, boza, kefir, beer, wine, tarhana, tempeh, miso, and sake. However, shalgam beverage, which is a drink unique to Qukurova and its surroundings in the south of our country, is also an important fermentation product (Tanguler, 2010; Erten and Tanguler, 2015).

Shalgam beverage is a fermented product obtained mainly by lactic acid bacteria (Lactobacillus plantarum etc) and to a lesser degree of yeast activity. It is a turbid traditional fermented Turkish beverage with a reddish/purple colour and a sour taste due to lactic acid (Erten and ark., 2008; Tanguler, 2010). The history of the production of this beverage, which is consumed with pleasure, dates back to ancient times and it is a product that has been produced in small quantities in small businesses, places called under the stairs and/or family businesses or directly for households (Canba§ & Deryaoglu, 1993; Erten et al., 2008). Recently, with the increase in consumption, its production has reached very high levels industrially (Tanguler, 2021 ). According to the TS 11149 shalgam beverage standard, “It is obtained by subjecting the mixture prepared by adding bulgur flour, sourdough, drinking water and edible salt to lactic acid fermentation and then adding turnip radish, purple/black carrot and, if desired, hot ground pepper to lactic acid fermentation again, and when desired, It is described as a product made durable by heat treatment" (Anonymous, 2003). Bulgur flour (Setik), sourdough, rock salt, turnip radish (Brassica rapa) and drinkable water are used as raw materials for the production of shalgam beverages (Tanguler, 2010).

In the pre-invention technique, fermented bulgur flour, which became a waste as a result of its use in shalgam beverage production, is partially evaluated as animal feed. However, a significant amount of residual products remain in the producers, whose numbers have increased rapidly in recent times, and these are thrown into the environment, causing environmental pollution. On the other hand, there are no studies on the conversion of these residues rich in anthocyanins, phenolic compounds and colour into a fermented product with high-added value.

BRIEF DESCRIPTION OF THE INVENTION

The invention begins with the production of waste bulgur flour powder, which is obtained by drying fermented bulgur flour, which is a residual product after fermentation of shalgam beverage, as a raw material for tarhana, a fermented product. It is related to the use of this powder in the production of tarhana as a substitute for wheat flour at different rates and to increase the quality and nutritional value of tarhana.

DETAILED DESCRIPTION OF THE INVENTION

The details of the method subject to the invention will be explained in this section.

Fermented bulgur flour, which became a residue after being used in the production of shalgam beverage, was frozen at -80°C and then dried in a freeze dryer at a pressure of 0.01 mbar. The freeze-dried product was powdered with a grinder. The residual fermented bulgur flour powders were used in tarhana production as a substitute for wheat flour in different amounts but 1/1 ratio. In production, yoghurt, onion, tomato, salt, baker's yeast, red pepper and mint powder are also added to the formulation. These raw materials were made into the dough by mixing wheat flour and water, and dry tarhana was produced by drying wet (wet) tarhana obtained as a result of the fermentation of this dough. The technical effect of the invention, which has such content and is the subject of the production method; is the contribution of bulgur flour powder, which is a fermented product residue, to fermentation.

It is a new approach to use residue fermented bulgur flour in the production of tarhana by powdering and to determine the properties (functional, physical, chemical) of tarhana by using different amounts of these powders. Particularly, the substituted bulgur flour powder affected the colour of tarhana even though it was in a very low amount such as 1 %. Therefore, as the amount to be added increases, the colour becomes more pronounced.

The method subject to the invention;

♦♦♦ Freezing of residue fermented bulgur flour at -80°C,

♦♦♦ Freeze-drying of residue fermented bulgur flour in a freeze dryer (Residual fermented dried bulgur flour), ♦♦♦ Powdering the dried product in a grinder (Residual fermented bulgur flour powder), ♦♦♦ Using 1/1 bulgur flour powder instead of wheat flour (for example, while 1000 g of wheat flour is normally used in the production of tarhana, in the experiment of the product/method subject to the invention, 10 g of bulgur flour powder and 990 g of wheat flour were added to the addition). In addition to that, a mixture is created by using yoghurt, onion, tomato paste, salt, baker's yeast, red pepper, mint powder and water,

♦♦♦ Adding wheat flour as much as the remaining amount when the residual bulgur flour powder added to the mixture is removed from the amount of wheat flour that would generally be used,

♦♦♦ Carrying out the fermentation process at 25°C,

♦♦♦ It includes drying steps.

The contents of the mixtures with and without additives are given in the table below, as an example, without any restriction.

In tarhanas produced using the method of the invention, an increase was observed in the number of lactic acid bacteria and total mesophilic aerobic bacteria with the start of fermentation, and the maximum values were reached on the fourth day offermentation. The lactic acid bacteria count and the total mesophilic aerobic bacteria count on the fourth day were found to be higher in tarhana samples to which fermented bulgur flour powder was added as low as 1% of the wheat flour amount used in the additive-free mixture compared to the control sample, which was not added at all. Therefore, the acidity level, which is important for tarhana, was also affected, and the acidity level of tarhana to which bulgur flour powder was added was found to be slightly higher than the control tarhana. In addition, increases in dry matter, ash, total phenolic substance, anthocyanin, and antioxidant activity values were determined in tarhana produced by adding 1% bulgur flour powder. However, even with the addition of 1% bulgur flour powder, the colour of the tarhana started to differ and the a* value, which expresses redness, was 4,0 in the control sample. Moreover, it reached more than twice the value with the addition of 5% bulgur flour powder. In contrast, a decrease in b* value, which indicates yellowness, was observed. The functional properties (water holding and foaming capacities) of tarhana increased with the addition of bulgur flour powder. In addition, increases were determined in the amount of mineral substances such as Ca, Fe, Al, Si, and Sr in tarhana produced by adding bulgur flour powder.