Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

摘要

In this study, to supply to the trend toward natural and functional foods that do notinclude synthetic products, the wheat germ which exists as waste in nature wasadded to tarhana formulation in order to increase the nutritional content of tarhana.Wheat germ supplemented tarhana samples met the recommended dietary allowancesof iron. A total of 63 compounds were detected and quantitated in all samples.Terpenes and terpenoids were observed as the dominant compound group. Theaddition of wheat germ to tarhana dough resulted in an increase in the number ofvolatile compounds. The most abundant odor-active compounds were acetic acid and2-acetylpyyrole.The mineral (Mg, K, Zn, Mn), fatty acid (undecaenoic, linoleic, gondoicacid, and α-linolenic), oil, acid (propanoic and hexanoic), alcohol (linalool, benzyl,phenylethyl), aldehyde ((E)-2-heptenal, nonanal, 5-methyl-2-phenyl-2-hexenal),ketone (3-Octen-2-one), terpene (junipene, citronellol, trans-Carveol) contents oftarhana samples can be increased by addition of the wheat germ.