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- W2061404043 abstract "Abstract Changes in water‐soluble vitamins were investigated in tarhana dough during fermentation and in tarhana stored under a variety of conditions for up to 6 months. The contents of riboflavin ( P < 0.01), thiamin, niacin, vitamin B 6 and folic acid ( P < 0.05) increased significantly during fermentation. The thiamin, riboflavin, niacin, vitamin B 6 and folic acid contents of tarhana dough were 4.80, 1.85, 7.68, 15.30 and 2.25 mg kg −1 respectively at the beginning of fermentation and increased to 10.15, 5.15, 24.04, 19.35 and 6.10 mg kg −1 respectively at the end of fermentation. Thiamin, riboflavin and folic acid contents were significantly affected ( P < 0.01) by storage type and period, but niacin and vitamin B 6 contents were not affected ( P > 0.05). The water‐soluble vitamin contents of tarhana stored wet were higher than those of tarhana stored dry. Drying resulted in a 24% reduction in riboflavin content and an 86% reduction in folic acid content. Copyright © 2007 Society of Chemical Industry" @default.
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- W2061404043 date "2007-03-06" @default.
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- W2061404043 title "Effects of fermentation time and storage on the water-soluble vitamin contents of tarhana" @default.
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- W2061404043 doi "https://doi.org/10.1002/jsfa.2810" @default.
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