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Journals / Türk Doğa ve Fen Dergisi / 2025 / Cilt: 14 Sayı: 4

Development and Characteristic Properties of Functional Tarhana Enriched with Pumpkin (Cucurbita maxima Duch.) Flour

Balkabağı (Cucurbita maxima Duch.) Unuyla Zenginleştirilmiş Fonksiyonel Tarhananın Geliştirilmesi ve Karakteristik Özellikleri

İkranur Felek(BİNGÖL ÜNİVERSİTESİ)0000-0001-9503-5772
Ebru Akkemik(SIIRT UNIVERSITY)0000-0002-4177-4884
Pages
165–173
Publication Date
2025-12-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Sensory evaluation results indicated that tarhana samples containing 5% and 10% pumpkin flour were the most preferred by the panelists.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Pumpkin is a good source of carotenoids, dietary fiber, and bioactive compounds, and it has been widely used to enrich various food products.
📊
Key Findings & Data:In this study, gluten-free tarhana was produced by substituting wheat flour with lyophilized pumpkin flour at levels of 0%, 5%, 10%, 20.5%, and 41%.
💡
Conclusion & Impact:Sensory evaluation results indicated that tarhana samples containing 5% and 10% pumpkin flour were the most preferred by the panelists.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Fonksiyonel Gıdalar · Fermantasyon · Karotenoidler

Abstract

Pumpkin is a good source of carotenoids, dietary fiber, and bioactive compounds, and it has been widely used to enrich various food products. However, no studies have been reported on its use in the production of tarhana, a traditional Turkish fermented food. In this study, gluten-free tarhana was produced by substituting wheat flour with lyophilized pumpkin flour at levels of 0%, 5%, 10%, 20.5%, and 41%. The analyses revealed that the addition of pumpkin flour significantly reduced the protein content and viscosity of tarhana, while increasing its ash, moisture, total carotenoid, and dietary fiber contents. No significant differences were observed in pH, water activity, and salt content. All tarhana samples showed an increase in carotenoid, fiber, and antioxidant contents. Sensory evaluation results indicated that tarhana samples containing 5% and 10% pumpkin flour were the most preferred by the panelists. Overall, the findings demonstrated that pumpkin flour can be successfully used in the production of low-gluten, nutritionally enriched tarhana.

Özet

Balkabağı karotenoidler, lif ve biyoaktif bileşikler bakımından iyi bir kaynak olup, çeşitli gıdaların zenginleştirilmesinde yaygın olarak kullanılmaktadır. Ancak, geleneksel bir Türk fermente gıdası olan tarhana üretiminde kullanımına yönelik herhangi bir çalışma bulunmamaktadır. Bu çalışmada, liyofilizasyon yöntemiyle elde edilen balkabağı ununun %0, %5, %10, %20,5 ve %41 oranlarında buğday unu yerine ikame edilmesiyle glutensiz tarhana üretimi araştırılmıştır. Yapılan analizler sonucunda kabak unu ilavesinin, tarhananın; protein içeriğini ve viskozitesini önemli ölçüde azalttığı; kül, nem, toplam karotenoidler ve diyet lifi içeriğini artırdığı; pH, su aktivitesi ve tuz içeriğinde ise önemli bir fark gözlenmediği bulunmuştur. Bütün tarhana örneklerinin karotenoid, lif ile antioksidan içeriğinde artış sağladığı belirlenmiştir. Duyusal analiz çalışması sonucu elde edilen verilerden, %5 ve %10 balkabağı unu içeren tarhana örneklerinin beğeni düzeyinin yüksek olduğunu belirlenmiştir. Sonuçlar, balkabağı ununun, düşük glutenli ve besin açısından zenginleştirilmiş tarhananın üretiminde başarılı bir şekilde kullanılabileceğini ortaya koymuştur.

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Cite This Article

Felek, İ., Akkemik, E. (2025). Development and Characteristic Properties of Functional Tarhana Enriched with Pumpkin (Cucurbita maxima Duch.) Flour. Türk Doğa ve Fen Dergisi, Cilt: 14 Sayı: 4, 165–173. https://doi.org/10.46810/tdfd.1764450

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