Development of tarhana bread and tarhana snack with kastamonu wet tarhana containing eincorn (Triticum monococcum) and wheat (Triticum aestivum) flour: Examination of shelf life and quality parameters

Wet tarhana is a fermented food product consisting of a mixture of flour, yeast, yoghurt and various vegetables and spices which is fermented for 1 week. Tarhana bread is a type of bread obtained by adding wet tarhana which acts as sourdough. In this study, the effects of the use of two difference wet tarhana prepared with einkorn and wheat flour in bread and tarhana snack made from them on the nutritional, physicochemical and shelf life qualities of the products were investigated. The results were evaluated in terms of the use of different flour (einkorn and wheat flour) and the rate of tarhana (0%, 5%, 10%, 15%, 20%, 25%). Oil, moisture, ash, color, pH, total titration acidity analysis, weight-volume, mineral bioavailability, phytic acid, antioxidant activity, mineral substance composition, microbiological analysis, sensory analysis and shelf life qualities of the products were evaluated and the results were statistically compared. While the antioxidant effects was determined in the range of 43,65-49,74% (% inhibition) in einkorn flour savories, it changed between 13,76-38,89% in wheat flour savories and it was determined that einkorn flour savories showed high antioxidant effects. Antioxidant activity was determined between 54,05- 72,07% in einkorn snacks and 53,87-70,81% in wheat tarhana snack and it was determined that the difference was not statistically significant. While the increase in tarhana amount caused an increase in the product moisture content of tarhana bread and tarhana snack (p<0,05), it also improved their nutritional qualities. Mineral substance contents in the 1st and 6th samples of einkorn and wheat tarhana bread were examined and the only mineral substance that increased in both was Se. As a result of the shelf life analyzes of tarhana bread and tarhana snaks, evaluations were made regarding the storage forms and durations of the products, and tarhana bread did not show any regardable mold growth during the shelf life of 1 week and tarhana snacks for 6 months. While tarhana bread lost moisture, tarhana snack gained moisture and peroxide values increased during the shelf life of tarhana bread and tarhana snacks and started to lose their quality characteristics. During the shelf life, it was determined that the tarhana snack produced with wheat flour preserve their quality features better than the tarhana snack produced with einkorn flour, but when the nutritional content of the products is evaluated, the tarhana bread and tarhana snack with einkorn flour have better results. It has been determined that the volume and specific volume values of wheat tarhana bread are higher than einkorn breads, and the statistical difference between the weights of the breads is insignificant. As a result of the sensory analysis, it has been decided that the most popular bread sample was the wheat bread with 20% tarhana, the situation has been resulted in the same way in snacks.