Microbiological and chemical properties of Tarhana during fermentation and storage as wet-sensorial properties of Tarhana soup

Chemical, microbiological and sensorial properties of wet and dry Tarhana were compared during storage period (6 months). In addition, change in some chemical and microbiological properties of Tarhana dough in fermentation stage of production was investigated. Average chemical composition of the fresh wet Tarhana, at the end of fermentation, was water 61.05, protein 16.79, fiber 2.83, ether extract 3.92, ash 8.94 and salt 6.48 g/100 g. Acid content of wet Tarhana changed between 4.2 and 4.7 g/100 g, while acid content of dry Tarhana determined as 3.03 g/100 g. During fermentation, count of Lactobacillus spp. decreased from 6.47 to 5.44 log10 cfu/g and count of Total mesophilic aerobe bacteria decreased from 6.43 to 5.95 log10 cfu/g with the increase in acid content of Tarhana dough. This decline continued in storage period. The Tarhana soup behaved as pseudoplastic (n=0.36). Energy content of 100 g dry matter of Tarhana was calculated as 372.3 kcal. Sensory properties of Tarhana soups prepared from stored as wet were more superior to that of Tarhana stored as dry. Among the wet Tarhana soups, the highest scores were given to the soups prepared from wet Tarhana stored by adding salt (6.5 g/100 g) and stored at +4 °C as being by panelists with respect to overall acceptability.