Investigation of physical, chemical, functional and microbiological properties of Tokat red pepper tarhana samples produced using different bread wheat flours

In this study, open air, airflow oven and vacuum drying methods were applied to tarhana samples produced by traditional method based on spontaneous gradual fermentation from flour obtained from five different bread wheat cultivars (Altınöz, Candaş, Gökkan, Şahika and Yakamoz). Physical, chemical, functional and microbiological properties of tarhana samples such as moisture, ash, protein, oil, pH, salt, phytic acid and mineral contents and fatty acids composition, total titration acidity, water holding capacity, oil holding capacity, water activity, color analyzes, antioxidant analyzes (DPPH based traits, total antioxidant capacity, total flavonoid capacity, total phenolic capacity, FRAP reducing capacity, ABTS, viscosity values and Lactic acid bacteria were investigated. Results were revealed that drying techniques applied to tarhana samples show significant differences in all properties except for some antioxidant properties like total phenolic capacity and ABTS scavenging activity). The cultivars differed significantly in all properties except water activity, color analysis and ABTS scavenging activity. In addition, it was understood that drying technique×variety interactions were significant at all properties. While determining 2.6x103-3.5x104 cfu/g lactic acid bacteria (LAB) in open air dried tarhana; LAB were not found in oven and vacuum drying methods. The open air drying (AHC) method was found to be more suitable in consumption for LAB and antioxidant properties. Also, AHC method stands out when energy costs are considered. For higher ash, protein, fat, total titration acidity, most of antioxidant activities and the contents of calcium, zinc, copper and manganese; bread wheat cultivar 'Gökkan' is recommended for Tokat red pepper and similar tarhanas.