Investigation of changes in some nutrition values during storage of Gediz tarhana of home and industry

In this study, changes in food content of house like Gediz tarhana (ETGT) and industrial Gediz tarhana (STGT) stored for 9 months at 4 ℃ were investigated. The pH, dry matter, acidity, fatty acid, protein, mineral and vitamin content of these tarhanas whose production processes are different showed alteration during the storage (9 months). As a result of the investigation, mean values of pH and dry matter content of Gediz tarhanas did not undergo a change at the end of storage. Results show that ETGT moisture rate is lower than that of STGT. The pH value of STGT was low, at the same time STGT was higher than ETGT in terms of shelf life. The degree of acidity increased by 6% on average. The acidity levels of both tarhana types were similar. At the end of storage, iron (Fe) and Zinc (Zn) content incurred losses significantly. It is concluded that the reason of this may be that it was damaged as a result of the contact between the tarhana production processes of drying-related heat, light, oxygen and the vitamins and minerals. Vitamin content also incurred losses significantly in both types of tarhanas at the end of the storage. There was not a significant change in protein content. The total protein content of ETGT was lower at the end of the storage. Therefore, STGT was richer in protein. As to fatty acids content, while the percentage of saturated fatty acid increased by 6,5% on average during the storage, monounsaturated fatty acids decreased by the same rate.