Synbiotic Tarhana as a functional food

In the present study formulated synbiotic tarhana (Turkish fermented cereal food) was produced as a functional food from the fermentation of wheat flour, some spices (salt, pepper, dill and sweet marjoram (Organum majorana)), some vegetables (tomato (Lycoprsicum esculentum), pepper (Capsicum annum) and onion (Allium cepa)), and synbiotic yoghurt which prepared with prebiotic (inulin and lactose each 3%) and different concentrations of the probiotic culture (0.5, 1.5, 3, 4.5% DVS-ABT2 containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium bifidum). After fermentation (3 days), tarhana dough was dried in the sun. The effect of the fermentation (0, 1, 2 and 3 days) and the probiotic culture concentration on the chemical composition and the probiotic population of the wet tarhana were evaluated. The effect of the probiotic culture concentration on the chemical composition, the probiotic population and the sensory attribute of dried tarhana were evaluated. Also the effect of dried tarhana (prepared from yoghurt which was fermented by 4.5% probiotic culture) on the plasma lipid profile of human subjects was studied. The results showed that the pH value decreased while the acidity increased, acetaldehyde and diacetyl values increased during the fermentation period and by increasing the probiotic culture concentration of the wet and the dried tarhana. Neither the fermentation nor the concentration of the probiotic culture of wet and dried tarhana affected the crude protein, ether extract, crude fibre, and ash values. The numbers of probiotic bacteria increased until the second day of fermentation. However, in the following day, with an increase of the acid content their number decreased. Generally the increasing of the probiotic culture concentration increased the numbers of probiotic bacteria of the wet and dried tarhana. Also the concentration of the probiotic culture didn't affect the sensory attributes of dried tarhana. Subjects supplemented with dried tarhana showed significant reduction in total plasma cholesterol, low density lipoproteins (LDL-C) and triglycerides, while high density lipoprotein (HDL-C) increased.