SavedAdd your journal

Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 1

Effect of different flour types on histamine content, physicochemical, microbiological, and sensory quality of tarhana

Farklı un türleri kullanılarak üretilen tarhanaların histamin miktarının, fizikokimyasal, mikrobiyolojik özelliklerinin incelenmesi ve duyusal analizi

Elif Akbaş(MARMARA ÜNİVERSİTESİ)0009-0004-0330-5245
Rümeysa Karakaş(MARMARA ÜNİVERSİTESİ)0009-0000-3133-3359
Yasemin Zülal Çayır(MARMARA ÜNİVERSİTESİ)0009-0006-3274-3628
İrem Korkmaz(MARMARA ÜNİVERSİTESİ)0000-0001-7918-6212
Pages
856–866
Publication Date
2026-03-22
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

Sensory analysis results indicated that wheat-flour tarhana received the highest scores for consistency, color, taste, and overall acceptability.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to compare the histamine levels of tarhana produced with different types of flour (wheat, corn, chickpea, and sorghum) and to assess their physicochemical, microbiological, and sensory properties.
📊
Key Findings & Data:Total mesophilic aerobic bacteria counts ranged from 3.3×10³ to 1.25×10⁴ CFU/g, with the highest value recorded in sorghum flour tarhana.
💡
Conclusion & Impact:Sensory analysis results indicated that wheat-flour tarhana received the highest scores for consistency, color, taste, and overall acceptability.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Sensory analysis · Tarhana · Histamine

Abstract

The aim of this study was to compare the histamine levels of tarhana produced with different types of flour (wheat, corn, chickpea, and sorghum) and to assess their physicochemical, microbiological, and sensory properties. Tarhana samples were produced using the traditional methods and analyzed after the drying and milling stages. Moisture, dry matter, and pH values, as well as histamine levels, were determined; microbiological analyses included total mesophilic aerobic bacteria, Lactobacillus spp., and yeast-mold counts, and the sensory properties of the products were evaluated. The highest Lactobacillus spp. count was observed in sorghum flour tarhana. Total mesophilic aerobic bacteria counts ranged from 3.3×10³ to 1.25×10⁴ CFU/g, with the highest value recorded in sorghum flour tarhana. Mold-yeast was detected only in chickpea flour tarhana. The moisture content of wheat flour tarhana was significantly higher, while its dry matter content was significantly lower than that of the other samples. The pH values of sorghum and chickpea flour tarhana were significantly higher than those of corn and wheat flour tarhana. Histamine was detected only in chickpea flour tarhana. Sensory analysis results indicated that wheat-flour tarhana received the highest scores for consistency, color, taste, and overall acceptability. In contrast, sorghum flour tarhana exhibited the lowest sensory profile for most parameters. In conclusion, the type of flour used in tarhana production plays a decisive role in histamine formation, microbiological characteristics, and sensory acceptability, highlighting flour selection as a particularly important factor for individuals with histamine intolerance.

Özet

Bu çalışmanın amacı, farklı un türleri (buğday, mısır, nohut ve sorgum) kullanılarak üretilen tarhanaların histamin düzeylerini karşılaştırmak ve bu ürünlerin fizikokimyasal, mikrobiyolojik ve duyusal özelliklerini değerlendirmektir. Tarhana örnekleri geleneksel yöntemiyle hazırlanmış; kurutma ve öğütme aşamalarının ardından analiz edilmiştir. Nem, kuru madde ve pH değerleri ile histamin düzeyleri belirlenmiş; mikrobiyolojik analizlerde toplam mezofilik aerob bakteri, Lactobacillus spp. ve küf–maya sayımları yapılmış, ürünlerin duyusal özellikleri değerlendirilmiştir. En yüksek Lactobacillus spp. sayısı sorgum unu ile üretilen tarhanada saptanmıştır. Toplam mezofilik aerob bakteri sayıları 3.3×10³ ile 1.25×10⁴ KOB/g arasında değişmiş olup, en yüksek değer sorgum unu tarhanasında belirlenmiştir. Küf ve maya yalnızca nohut unu tarhanasında tespit edilmiştir. Buğday unu tarhanasının nem içeriğinin anlamlı düzeyde daha yüksek, kuru madde içeriğinin ise diğer örneklere kıyasla anlamlı düzeyde daha düşük olduğu belirlenmiştir. Sorgum ve nohut unu tarhanalarının pH değerleri, mısır ve buğday unu tarhanalarına göre anlamlı düzeyde daha yüksek bulunmuştur. Histamin yalnızca nohut unu tarhanasında saptanmıştır. Duyusal analiz sonuçlarına göre, buğday unu tarhanası kıvam, renk, tat ve genel beğeni açısından en yüksek puanları almıştır. Buna karşılık, sorgum unu tarhanası çoğu duyusal parametre bakımından en düşük değerlere sahip olmuştur. Sonuç olarak, tarhana üretiminde kullanılan un türü; histamin oluşumu, mikrobiyolojik özellikler ve duyusal kabul edilebilirlik üzerinde belirleyici bir rol oynamakta olup, un seçiminin histamin intoleransı olan bireyler için özellikle önemli olduğu görülmektedir.

🔖

Cite This Article

Akbaş, E., Karakaş, R., Çayır, Y. Z., Korkmaz, İ. (2026). Effect of different flour types on histamine content, physicochemical, microbiological, and sensory quality of tarhana. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 1, 856–866. https://doi.org/10.29050/harranziraat.1874075

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (48)

  1. Akan, S., & Ocak, Ö. Ö. (2019). Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food. LWT – Food Science and Technology, 111, 861–868. https://doi.org/10.1016/j.lwt.2019.05.109
  2. American Association of Cereal Chemists. (2000). Approved methods of the American Association of Cereal Chemists (11th ed.). St. Paul, MN: AACC. Retrieved from: https://www.cerealsgrains.org/resources/methods/Pages/default.aspx
  3. AOAC. (1984). Official methods of analysis (14th ed., Vol. 67). Arlington, VA: Association of Official Analytical Chemists.
  4. Atasoy, R. & Hendek Ertop, M. (2018). Çeşitli tahıl ve bakliyat unlarıyla üretilen tarhanaların fizikokimyasal, mikrobiyolojik ve besinsel niteliklerinin araştırılması. Kastamonu Üniversitesi Fen Bilimleri Enstitüsü.
  5. Avcı, A., Akçay, F. A., Can, C., & Demir, S. (2019). Mısır unu ve kefir kullanılarak üretilen tarhanaların bazı özelliklerinin belirlenmesi. Food and Health, 5(3), 168–174. https://doi.org/10.3153/FH19018
  6. Barbieri, F., Montanari, C., Gardini, F., & Tabanelli, G. (2019). Biogenic amine production by lactic acid bacteria: A review. Foods, 8(1), 17. https://doi.org/10.3390/foods8010017
  7. Bayesen D. & Yüksel, Z. (2023). Biyojen aminlerin fermente gıdalarda oluşum süreci ve etkileri. The Journal of Istanbul Rumeli University Health Sciences, 1(3): 51-65.
  8. Bilgiçli, N. (2009). Effect of buckwheat flour on chemical and functional properties of tarhana. LWT – Food Science and Technology, 42(2), 514–518. https://doi.org/10.1016/j.lwt.2008.09.006
  9. Bilgiçli, N., Elgün, A., & Türker, S. (2006). Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana. Food Chemistry, 98(2), 329–337. https://doi.org/10.1016/j.foodchem.2005.05.078
  10. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. C. (2020). Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181. https://doi.org/10.3390/biom10081181
  11. Dadalı, C., & Elmacı, Y. (2021). Wheat flour alternatives used in tarhana production. Turkish Journal of Agriculture–Food Science and Technology, 9(9), 1631–1637. https://doi.org/10.24925/turjaf.v9i9.1631-1637.4175
  12. Demir, M. K. (2014). Use of quinoa flour in the production of gluten-free tarhana. Food Science and Technology Research, 20(5), 1087–1092. https://doi.org/10.3136/fstr.20.1087
  13. Demir, M. K. (2018). Geleneksel tarhana üretiminde tam buğday unu kullanımı. Akademik Gıda, 16(2), 148–155. https://doi.org/10.24323/akademik-gida.449606
  14. Dimitreli, G., Exarhopoulos, S., Apidopoulou, P., Groztidou, O., Georgiou, D., Kalogianni, E. P., & Goulas, A. (2025). Effect of final fermentation pH and pre-drying storage temperature on properties of kefir powder produced by kefir grains. Applied Sciences, 15(5), 2509. https://doi.org/10.3390/app15052509
  15. Doeun, D., Davaatseren, M., & Chung, M.-S. (2017). Biogenic amines in foods. Food Science and Biotechnology, 26(6), 1463–1474. https://doi.org/10.1007/s10068-017-0239-3
  16. Durmuş, Y. & Tarakçı, Z. (2015). Glutensiz tarhana üretiminde hidrokolloid kullanımının kalite üzerine etkisi. Fen Bilimleri Enstitüsü.
  17. Ertaş, N., Sert, D., Demir, M. K., & Elgün, A. (2009). Effect of whey concentrate addition on the chemical, nutritional and sensory properties of tarhana. Food Science and Technology Research, 15(1), 51–58. https://doi.org/10.3136/fstr.15.51
  18. European Food Safety Authority Panel on Biological Hazards (EFSA). (2011). Scientific opinion on risk-based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. https://doi.org/10.2903/j.efsa.2011.2393
  19. Gagic, M., Jamroz, E., Krizkova, S., Milosavljevic, V., Kopel, P., & Adam, V. (2018). Current trends in detection of histamine in food and beverages. Journal of Agricultural and Food Chemistry, 67(3), 773–783. https://doi.org/10.1021/acs.jafc.8b05515
  20. Gardini, F., Özogul, Y., Suzzi, G., Tabanelli, G., & Özogul, F. (2016). Technological factors affecting biogenic amine content in foods: A review. Frontiers in Microbiology, 7, 1218. https://doi.org/10.3389/fmicb.2016.01218
  21. Göncü, A., & Çelik, İ. (2020). Tarhana üretiminde farklı mercimek unları ve boza kullanım olanaklarının araştırılması. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü.
  22. Gülbandılar, A., Dönmez, M., Okur, M., & Çeliközlü, S. (2014). Determination of chemical, microbiological and sensorial properties in Gediz tarhana. Journal of Environmental Protection and Ecology, 15(3A), 1507–1516.
  23. Gürgün, V., & Halkman, K. (1990). Mikrobiyoloji’de sayım yöntemleri (Gıda Teknolojisi Derneği Yayınları No: 7). Ankara.
  24. Hernández-Macias, S., Martín-Garcia, A., Ferrer-Bustins, N., Comas-Basté, O., Riu-Aumatell, M., López-Tamames, E., Jofré, A., Latorre-Moratalla, M. L., Bover-Cid, S., & Vidal-Carou, M. C. (2022). Inhibition of biogenic amines formation in fermented foods by the addition of cava lees. Frontiers in Microbiology, 12, 818565. https://doi.org/10.3389/fmicb.2021.818565
  25. Ibanoglu, S., Ainsworth, P., Wilson, G., & Hayes, G. D. (1995). The effect of fermentation conditions on the nutrients and acceptability of tarhana. Food Chemistry, 53(2), 143–147. https://doi.org/10.1016/0308-8146(95)90779-7
  26. Keşkekoğlu, H. & Üren, A. (2009). Tarhana üretimi ve depolanması süresince biyojen amin oluşumunun araştırılması. Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir.
  27. Keşkekoğlu, H., & Üren, A. (2013). Formation of biogenic amines during fermentation and storage of tarhana: A traditional cereal food. Quality Assurance and Safety of Crops & Foods, 5(2), 169–176. https://doi.org/10.3920/QAS2012.0150
  28. Koca, A. F., & Tarakçı, Z. (1997). Tarhana üretiminde mısır unu ve peyniraltı suyu kullanımı. Gıda, 22(4).
  29. Kömürcü, T. C., & Bilgiçli, N. (2022). Effect of ancient wheat flours and fermentation types on tarhana properties. Food Bioscience, 50, 101982. https://doi.org/10.1016/j.fbio.2022.101982
  30. Köse, E., & Çağındı, Ö. S. (2002). An investigation into the use of different flours in tarhana. International Journal of Food Science and Technology, 37(2), 219–222. https://doi.org/10.1046/j.1365-2621.2002.00559.x
  31. Mitaf, N. A., Simsek Kirca, D., & Simsek, O. (2024). The metagenomic properties of Uşak tarhana dough. Fermentation, 10(12), 620. https://doi.org/10.3390/fermentation10120620
  32. Mennah-Govela, Y. A., Cai, H., Chu, J., Kim, K., Maborang, M.-K., Sun, W., & Bornhorst, G. M. (2020). Buffering capacity of commercially available foods is influenced by composition and initial properties in the context of gastric digestion. Food & Function, 11(3), 2255–2267. https://doi.org/10.1039/C9FO03033F
  33. Nordic Committee on Food Analysis (NMKL). (2013). Biogenic Amines in Foods—Determination by LC–MS/MS. NMKL Method No. 196. NMKL: Oslo, Norway.
  34. Ömeroğlu, E. E., Can, Ö., Temiz, Ş. N., Al, R., Altunbaş, O., Soyuçok, A., & Sudağıdan, M. (2023). Bacterial microbiota and chemical properties of Turkish tarhana. Journal of Microbiology, Biotechnology and Food Sciences, 12(4), e9143. https://doi.org/10.55251/jmbfs.9143
  35. Özdestan, Ö., & Üren, A. (2013). Biogenic amine content of tarhana: A traditional fermented food. International Journal of Food Properties, 16(2), 416–428. https://doi.org/10.1080/10942912.2011.551867
  36. Öztekin, Y. (2024). Histamin intoleransına güncel bakış. Istanbul Gelisim University Journal of Health Sciences, (22), 446–458. https://doi.org/10.38079/igusabder.1377431
  37. Pawul-Gruba, M., Denis, E., Kiljanek, T., & Osek, J. (2025). Prevalence of biogenic amines and their relation to the bacterial content in ripened cheeses on the retail market in Poland. Foods, 14(14), 2478. https://doi.org/10.3390/foods14142478
  38. Schnedl, W. J., Schenk, M., Lackner, S., Enko, D., Mangge, H., & Forster, F. (2019). Diamine oxidase supplementation improves symptoms in patients with histamine intolerance. Food Science and Biotechnology, 28(6), 1779–1784. https://doi.org/10.1007/s10068-019-00627-3
  39. Sengun, I. Y., Nielsen, D. S., Karapinar, M., & Jakobsen, M. (2009). Identification of lactic acid bacteria isolated from tarhana, a traditional Turkish fermented food. International Journal of Food Microbiology, 135(2), 105–111. https://doi.org/10.1016/j.ijfoodmicro.2009.07.033
  40. Sormaz, Ü., Onur, N., Güneş, H. F., & Nizamlıoğlu, H. F. (2019). Türk mutfağı geleneksel ürünlerinde yöresel farklılıklar: Tarhana örneği. Aydın Gastronomy, 3(1), 1–9.
  41. Spano, G., Russo, P., Lonvaud-Funel, A., Lucas, P., Alexandre, H., Grandvalet, C., Coton, E., Coton, M., Barnavon, L., & Bach, B. (2010). Biogenic amines in fermented foods. European Journal of Clinical Nutrition, 64(S3), S95–S100. https://doi.org/10.1038/ejcn.2010.218
  42. Świder, O., Roszko, M. Ł., & Wójcicki, M. (2024). The inhibitory effects of plant additives on biogenic amine formation in fermented foods: A review. Critical Reviews in Food Science and Nutrition, 64(33), 12935–12960. https://doi.org/10.1080/10408398.2023.2258964
  43. Tuluk, K., & Ertaş, N. (2019). The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana. Harran Tarım ve Gıda Bilimleri Dergisi, 23(3), 301–312. https://doi.org/10.29050/harranziraat.511520
  44. Turna, N. S., Chung, R., & McIntyre, L. (2024). A review of biogenic amines in fermented foods: Occurrence and health effects. Heliyon, 10(2). https://doi.org/10.1016/j.heliyon.2024.e24501
  45. Uslu, A. N., & Yılmaz, İ. (2022). Coğrafi işaretli bir ürün olarak Bolu kızılcık tarhanası. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 7(1), 94–105. https://doi.org/10.37847/tdtad.1088910
  46. Wang, Y., Chen, J., Xu, F., Xue, Y., & Wang, L. (2024). Effects of moisture migration and changes in gluten network structure during hot air drying on quality characteristics of instant dough sheets. Foods, 13(19), 3171. https://doi.org/10.3390/foods13193171
  47. Yalcin, E., Celik, S., & Koksel, H. (2008). Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana. Food science and biotechnology, 17(4), 728-733.
  48. Visciano, P., & Schirone, M. (2022). Update on biogenic amines in fermented and non-fermented beverages. Foods, 11(3), 353. https://doi.org/10.3390/foods11030353