UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA

KORKMAZ F., TUNCEL N. B., ÖZER M., YILMAZ TUNCEL N.

ACTA ALIMENTARIA, vol.49, no.2, pp.189-196, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 49 Issue: 2
  • Publication Date: 2020
  • Doi Number: 10.1556/066.2020.49.2.8
  • Journal Name: ACTA ALIMENTARIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.189-196
  • Keywords: immature rice, tarhana, stabilisation, infrared, gamma-oryzanol, insoluble dietary fibre, PRODUCTS, VITAMINS
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70. and 100%. and the effect of this replacement on the contents of crude rat, ash. protein. dietary fibre. phytic acid, minerals, vitamins B-1 and B-2, tocopherols, gamma-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.