Effects of fermentation time and storage on the water‐soluble vitamin contents of tarhana

Changes in water‐soluble vitamins were investigated in tarhana dough during fermentation and in tarhana stored under a variety of conditions for up to 6 months. The contents of riboflavin ( P < 0.01), thiamin, niacin, vitamin B 6 and folic acid ( P < 0.05) increased significantly during fermentation. The thiamin, riboflavin, niacin, vitamin B 6 and folic acid contents of tarhana dough were 4.80, 1.85, 7.68, 15.30 and 2.25 mg kg −1 respectively at the beginning of fermentation and increased to 10.15, 5.15, 24.04, 19.35 and 6.10 mg kg −1 respectively at the end of fermentation. Thiamin, riboflavin and folic acid contents were significantly affected ( P < 0.01) by storage type and period, but niacin and vitamin B 6 contents were not affected ( P > 0.05). The water‐soluble vitamin contents of tarhana stored wet were higher than those of tarhana stored dry. Drying resulted in a 24% reduction in riboflavin content and an 86% reduction in folic acid content. Copyright © 2007 Society of Chemical Industry