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Utilization of Tarhana as a pro - and prebiotic food in Egypt [electronic resource].

By:

El-Sheshetawy, Hamat E

Contributor(s):

Yasin, Nessrien M. N

Language: English Summary language: Arabic Description: p.11-19Other title:

استخدام التارهانا كغذاء برويبيوتيك وبريبيوتيك في مصر [Added title page title]

Uniform titles:

Annals of agricultural science, Moshtohor, 2008 v.46 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Annals of Agricultural Science, Moshtohor 2008.v.46(1)Summary: Tarhana, commonly consumed as a soup, is a traditional Turkish fermented food made from cereal, various vegetables with using yoghurt bacteria and baker's yeast as a fermentation culture. This study ia trial to use this product as a pro- and prebiotic material in food diet in Egypt. Barley, wheat/barley (1:1) and wheat were used to produce tarhana samples with relatively high -glucan contents. Physico-chemical, microbial and sensory properties of tarhana samples were investigated ad compared with the traditional wheat tarhana.

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Tarhana, commonly consumed as a soup, is a traditional Turkish fermented food made from cereal, various vegetables with using yoghurt bacteria and baker's yeast as a fermentation culture. This study ia trial to use this product as a pro- and prebiotic material in food diet in Egypt. Barley, wheat/barley (1:1) and wheat were used to produce tarhana samples with relatively high -glucan contents. Physico-chemical, microbial and sensory properties of tarhana samples were investigated ad compared with the traditional wheat tarhana.

Summary in Arabic.

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