Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Bv
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This research reports the effects of storage time and grape seed extract (GSE) on safety (biogenic amine content), quality (pH, acidity, color, total ash, total dry matter and total free amino acid characteristics) and nutritional (mineral, total phenolic content and antioxidant activity) attributes of tarhana. For this purpose, GSE was used in tarhana production at the concentrations of 0 (control), 4, 8 and 16 g/kg and stored for 6 months. Putrescine was the prevailing BA in all tarhana samples. At the beginning of the storage, biogenic amine contents of control, 4, 8 and 16 g/kg of GSE tarhana samples were 428, 473, 120, and 75 mg/kg, respectively. Total BA contents were not significantly different (P > 0.05) at the end of the storage. pH, total free amino acid and total BA contents decreased (P < 0.05) with GSE addition. Antioxidant activity, mineral and total phenolic contents increased (P < 0.05) gradually with the rising amounts of GSE. Additionally, enrichment of tarhana with GSE resulted in the protection of the color during the storage. Our study indicated that GSE was effective on reduction of BAs, so it could be used in tarhana to improve safety, quality and nutritional characteristics.
Açıklama
Anahtar Kelimeler
Biogenic amine, Natural antioxidant, Phenolic compounds, Fermented food, Mineral content
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
111
