A functional barley-based fermented soup (tarhana) with high β-glucan content

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dc.authorscopusidHamit Köksel / 7004487930
dc.authorscopusidKübra Özkan / 57196054077
dc.authorwosidHamit Köksel / G-6018-2013
dc.authorwosidKübra Özkan / O-8324-2018
dc.contributor.authorKöksel, Hamit
dc.contributor.authorÖzkan, Kübra
dc.contributor.authorTekin Çakmak, Zeynep Hazal
dc.contributor.authorKarasu, Salih
dc.contributor.authorKahraman, Kevser
dc.contributor.authorOruç, Sena
dc.contributor.authorSağdıç, Osman
dc.contributor.authorSestili, Francesco
dc.date.accessioned2025-04-16T20:38:09Z
dc.date.available2025-04-16T20:38:09Z
dc.date.issued2025
dc.departmentİstinye Üniversitesi, Lisansüstü Eğitim Enstitüsü, Sağlık Bilimleri, Beslenme ve Diyetetik Programı
dc.description.abstractThis study investigates the impact of using different flours, including high β-glucan barley, on the nutritional properties of tarhana. Mineral composition, phenolic content, and antioxidant capacity of tarhana powder samples produced using flours of high β-glucan hull-less barley (cv. Chifaa; ChF), hull-less barley cv. Yalin (YF), bread wheat cv. Tosunbey (white flour: TWF1 and whole wheat flour: TWF2). Furthermore, in vitro glycemic index (GI), pasting properties, and RVA soup index of their soups were investigated. Tarhana made with Chifaa barley flour (Tar-ChF) exhibited significantly higher levels of key minerals (K, Mg, Ca), β-glucan and total phenolic content compared to those made with other flours (Tar YF, Tar TWF1, and Tar TWF2). Barley tarhana samples also showed greater antioxidant activity of bound phenolic fractions and lower GI values, indicating a healthier profile. The study highlights the potential of high β-glucan barley flour to enhance tarhana’s nutritional benefits without significantly affecting its sensory properties, such as color and viscosity. This research supports the integration of health-promoting ingredients like barley flour into traditional Mediterranean foods to improve their nutritional quality. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024.
dc.description.sponsorshipFunding text 1 The research was supported by PRIMA Foundation, MEDWHEALTH project grant no. 2034. Funding text 2 This article is funded by PRIMA Foundation (Horizon2020), PRIMA SECTION 1 2020 AGROFOOD VALUE CHAIN IA TOPIC: 1.3.1-2020, MEDWHEALTH project grant no. 2034.
dc.identifier.citationKoksel, H., Ozkan, K., Tekin-Cakmak, Z. H., Karasu, S., Kahraman, K., Oruc, S., ... & Sestili, F. (2025). A functional barley-based fermented soup (tarhana) with high β-glucan content. European Food Research and Technology, 251(1), 57-68.
dc.identifier.doi10.1007/s00217-024-04612-x
dc.identifier.endpage68
dc.identifier.issn14382377
dc.identifier.issue1
dc.identifier.scopusqualityQ1
dc.identifier.startpage57
dc.identifier.urihttp://dx.doi.org/10.1007/s00217-024-04612-x
dc.identifier.urihttps://hdl.handle.net/20.500.12713/6080
dc.identifier.volume251
dc.identifier.wosWOS:001348599700002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.institutionauthorKöksel, Hamit
dc.institutionauthorÖzkan, Kübra
dc.institutionauthoridHamit Köksel / 0000-0003-4150-2413
dc.institutionauthoridKübra Özkan / 0000-0003-0580-5804
dc.language.isoen
dc.publisherSpringer Science and Business Media Deutschland GmbH
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGlycemic İndex
dc.subjectHull-less Barley
dc.subjectRVA Soup İndex
dc.subjectTarhana
dc.subjectβ-glucan
dc.titleA functional barley-based fermented soup (tarhana) with high β-glucan content
dc.typeArticle

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