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Effects of fermentation time and storage on the water‐soluble vitamin contents of tarhana
Author(s) -
Certel Muharrem,
Erbaş Mustafa,
Uslu Mustafa K,
Erbaş Mediha O
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2810
Subject(s) - riboflavin , food science , niacin , chemistry , fermentation , vitamin , vitamin c , folic acid , thiamine , b vitamins , biochemistry , biology , medicine , endocrinology
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