Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana

Gluten degradation, pH and dry matter content were determined throughout 30 day fermentation of traditional tarhana dough as well as dough with sourdough starter, peptidase additives and combination of both. In enzyme supplemented formulations, gluten levels were reduced to below 20 ppm by 20 days o...

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Bibliographic Details
Published in:International journal of food science & technology 2021-05, Vol.56 (5), p.2557-2564
Main Authors: İçen, Seda, Karakaş‐Budak, Barçın, Certel, Muharrem
Format: Article
Language:English
Subjects:
Additives
Biodegradation
Dough
ELISA
Enzyme-linked immunosorbent assay
Enzymes
Fermentation
Fermented food
Formulations
fungal peptidase
Gluten
gluten‐free
Odor
Peptidase
Peptidases
Proteolysis
Sensory evaluation
Sensory properties
Sourdough
sourdough fermentation
Sourness
Tarhana
tarhana soup
traditional food
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Summary:Gluten degradation, pH and dry matter content were determined throughout 30 day fermentation of traditional tarhana dough as well as dough with sourdough starter, peptidase additives and combination of both. In enzyme supplemented formulations, gluten levels were reduced to below 20 ppm by 20 days of fermentation. Sensory properties of tarhana prepared as soup were also assessed. Summary In this study, gluten degradation during prolonged tarhana fermentation was monitored in a traditional dough as well as in dough containing sourdough starter, peptidase additives and combination of both. Gluten content, determined using the sandwich ELISA assay method, was reduced significantly in the first 5 days of fermentation for all formulations. After 30 days into fermentation, approximately 15% and 20% reduction of gluten was observed in the traditional dough and sourdough starter added dough, respectively. In enzyme supplemented formulations, the mean gluten levels were below 20 ppm by 20 days of fermentation. Results showed that proteolytic enzyme addition to the dough mix can potentially render long fermented tarhana a food which conforms to regulations set forth for gluten‐free foods, even though wheat flour is one of the main production ingredients. Sensory evaluation of the 30 day fermented tarhana samples revealed differences in sourness and odour properties of the products.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14895