Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana

İlkay Gök; Gamze Vatandost

Araştırma Makalesi

Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana

Yıl 2021, Cilt: 4 Sayı: 9, 338 - 361, 22.12.2021

İlkay Gök Gamze Vatandost

Öz

This research was carried out to determine the attitudes towards the consumption of tarhana which is an important traditional taste and also accepted as a functional food. In the study, composition, nutritional value and widespread use of tarhana were directed to 302 individuals with different sociodemographic characteristics, and it was aimed to reveal the factors affecting their consumption attitudes by evaluating the obtained answers.
As a result of the research, it was determined that the majority of the participants had information about the production and consumption of tarhana. While consumers living in rural areas are aware of the consumption of tarhana in different ways other than soup, this ratio is decreasing in some regions. While it was determined that sensory properties such as taste and smell in the use of tarhana, consumption style also changed consumer attitude, it was observed that the participants had a certain level of knowledge about the production and storage conditions. Another result obtained from the study is that to prevent loss of healthy local products like tarhana and increase prevalance in the national or international markets, effective marketing and advertising activities is needed.

Anahtar Kelimeler

Tarhana, Consumer Preferences, Local Foods, Consumer Attitudes

Kaynakça

Andrabi, S. T.; Bhat, B.; Gupta, M.; Bajaj, B. K. Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications. Probiotics Antimicrob. Proteins, 2016, 8(3), 121–129. DOI: 10.1007/s12602-016-9220-3.
Anonim, 2004. Tarhana Standardı, Ankara, Türkiye: Türk Standartları Enstitüsü.
Balogh P, Bekesi D, Gorton M, Popp J, Lengyel P. Consumer Willingness to Pay for Traditional Food Products. Food Policy, 2016; 61: 176-184.
Bilgiçli, N.; Elgün, A.; Herken, E. N.; Türker, S.; Ertaş, N.; İbanoğlu, Ş. Effect of Wheat Germ/Bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product. J. Food Eng., 2006, 77(3), 680–686. DOI: 10.1016/j.jfoodeng.2005.07.030.
Bilgiçli, N.; İbanoğlu, Ş. Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture. J. Food Eng. 2007, 78, 681–686.
Çakıroğlu FP. Geleneksel Tarhananın Yolculuğu. Ankara. 2007, 349-360.
Capela, P.; Hay, T. K. C.; Shah, N. P. Effect of Cryoprotectants, Prebiotic and Microencapsulatin on Survival of Probiotic Organisms in Yoghurt and Freeze-Dried Yoghurt. Food Res. Int., 2006, 39(2), 203–211. DOI: 10.1016/j.foodres.2005.07.007.
Çelik, İ.; Işık, F.; Yılmaz, Y. Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent. Akademik Gıda., 2010, 8(3), 11–17.
Cerjak M, Haas R, Brunner F, Tomic M. What Motivates Consumers to Buy Traditional Food Products? Evidence from Crotia and Austria Using Word Association and Laddering İnterwiews. British Food Journal, 2014, 116 (11): 1726-1747.
Certel, M.; Erbas, M.; Uslu, M. K.; Erbas, M. O. Effects of Fermentation Time and Storage on the Water-Soluble Vitamin Contents of Tarhana. J. Sci., Food Agric. 2007, 87(7), 1215–1218. DOI: 10.1002/jsfa.2810.
Coşkun F. Tarhananın Tarihi ve Türkiye’de Tarhana Çeşitleri. Gıda Teknolojileri Elektronik Dergisi, 9(3), 2014, 69-79.
Coşkun F. Trakya'nın Değişik Yörelerinde Üretilen Ev Tarhanalarının Kimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Bir Araştırma (Yüksek Lisans Tezi). Tekirdağ: Trakya Üniversitesi FBE. 1996.
D’Andrea, G. Quercetin: A flavonol with multifaceted therapeutic applications? Fitoterapia. 2015, 106, 256–271.
Dağlıoğlu, O. Tarhana as a Traditional Turkish Fermented Cereal Food. Its Recipe, Production and Composition. Nahrung., 2000, 44(2), 85–88. DOI: 10.1002/(SICI)1521-3803(20000301)44:2<85::AID-FOOD85>3.0.CO;2-H.
Dağlıoğlu, O.; Arici, M.; Konyali, M.; Gumus, T. Effects of Tarhana Fermentation and Drying Mmethods on the Fate of Escherichia coli O157:H7 and Staphylococcus aureus. Eur. Food Res. Technol., 2002, 215(6), 515–519. DOI: 10.1007/s00217-002-0584-0.
Dalgic, A. C.; Belibagli, K. B. Hazard Analysis Critical Control Points Implementation in Traditional Foods: A Case Study of Tarhana Processing. Int. J. Food Sci. Technol., 2008, 43(8), 1352–1360. DOI: 10.1111/j.1365-2621.2007.01619.x.
Dalton SMC, Probst Y, Tapsell LC. Potential health benefits of whole grain wheat components. Nutr Today. 2012, 47:163–74.
Degirmencioglu N, Gocmen D, Dagdelen A, Dagdelen F. Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food. Food Technol Biotechnol. 2005, 43:175–9.
Ekinci R. The effect of fermation and drying on the water-souble vitamin contect of tarhana, a traditional Turkish cereal food. Food Chemistry, 2005, 90, 127-132.
Ekinci, R.; Kadakal, Ç. Determination of Seven Water-Soluble Vitamins in Tarhana, a Traditional Turkish Cereal Food, by High-Performance Liquid Chromatography. Acta Chromatogr., 2005, 15(15), 289–297.
Erbaş, M.; Uslu, M. K.; Erbaş, M. O.; Certel, M. Effects of Fermentation and Storage on the Organic and Fatty Acid Contents of Tarhana, a Turkish Fermented Cereal Food. J. Food Compos. Anal., 2006, 19(4), 294–301. DOI: 10.1016/j.jfca.2004.12.002.
Gabrial, S. G. N.; Zaghloul, A. H.; Khalaf-Allah, A. E.-R. M.; El-Shimi, N. M.; Mohamed, R. S.; Gabrial, G. N. Synbiotic Tarhana as a functional food. J. Am. Sci. 2010, 6, 847–857.
Gok I, Ulu EK. Functional Foods in Turkey: Marketing, Consumer Awareness and Regulatory Aspects. Nutr. Food Sci., 2018, 49(4), 668–686.
Gok, I. (2021). Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. Food Reviews International. DOI:10.1080/87559129.2021.1962340
Ibanoglu S, Ibanoglu E, Ainsworth P. Effect of different ingredients on the fermentation activity in tarhana. Food Chem. 1999; 64:103–6.
Ibanoglu, S.; Ainsworth, P.; Wilson, G.; Hayes, G. D. The Effect of Fermentation Conditions on the Nutrients and Acceptability of Tarhana. Food Chem., 1995, 53(2), 143–147. DOI: 10.1016/0308-8146(95)90779-7.
Ibanoglu, S.; Ibanoglu, E.; Ainsworth, P. Effect of different ingredients on the fermentation activity in tarhana. Food Chem. 1999, 64, 103–106.
Işık, F.; Yapar, A. Effect of Tomato Seed Supplementation on Chemical and Nutritional Properties of Tarhana. Food Measure, 2017, 11, 667–674. DOI: 10.1007/s11694-016-9436-7.
Işık, F.; Yapar, A. Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials. J. Food Process Preserv., 2012, 38(1), 607–614. DOI: 10.1111/jfpp.12010.
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Kadanalı E, Dağdemir V. Tüketicilerin Yöresel Gıda Ürünleri Satın Alma İstekliliği. Gaziosmanpaşa Üniv. Ziraat Fak. Dergisi, 2016, 33 (1): 9-16.
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Karakaya, S.; El, S. N. Quercetin, luteolin, apigenin and kaempferol contents of some foods. Food Chem. 1999, 66, 289–292.
Kaya E, Şekkeli Z, Tekin F, Erdem TK. Kahramanmaraş meslek yüksekokulu öğrencilerinin Maraş tarhanası tüketim biçimlerinin belirlenmesi. KSÜ Doğa Bilimleri Dergisi, 2015, 18(4), 62-69.
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Koca, F.; Koca, İ.; Anıl, M.; Hasbay, İ.; Yilmaz, V. A. Physical, Rheological and Sensory Properties of Tarhana Prepared with Two Wild Edible Plants (Trachystemon orientalis (L.) G. Don) and (Portulaca oleracea L.). Int. J. Food Process Technol., 2015, 6(5), 2–7.
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Yıl 2021, Cilt: 4 Sayı: 9, 338 - 361, 22.12.2021

İlkay Gök Gamze Vatandost

Öz

Kaynakça

Andrabi, S. T.; Bhat, B.; Gupta, M.; Bajaj, B. K. Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications. Probiotics Antimicrob. Proteins, 2016, 8(3), 121–129. DOI: 10.1007/s12602-016-9220-3.
Anonim, 2004. Tarhana Standardı, Ankara, Türkiye: Türk Standartları Enstitüsü.
Balogh P, Bekesi D, Gorton M, Popp J, Lengyel P. Consumer Willingness to Pay for Traditional Food Products. Food Policy, 2016; 61: 176-184.
Bilgiçli, N.; Elgün, A.; Herken, E. N.; Türker, S.; Ertaş, N.; İbanoğlu, Ş. Effect of Wheat Germ/Bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product. J. Food Eng., 2006, 77(3), 680–686. DOI: 10.1016/j.jfoodeng.2005.07.030.
Bilgiçli, N.; İbanoğlu, Ş. Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture. J. Food Eng. 2007, 78, 681–686.
Çakıroğlu FP. Geleneksel Tarhananın Yolculuğu. Ankara. 2007, 349-360.
Capela, P.; Hay, T. K. C.; Shah, N. P. Effect of Cryoprotectants, Prebiotic and Microencapsulatin on Survival of Probiotic Organisms in Yoghurt and Freeze-Dried Yoghurt. Food Res. Int., 2006, 39(2), 203–211. DOI: 10.1016/j.foodres.2005.07.007.
Çelik, İ.; Işık, F.; Yılmaz, Y. Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent. Akademik Gıda., 2010, 8(3), 11–17.
Cerjak M, Haas R, Brunner F, Tomic M. What Motivates Consumers to Buy Traditional Food Products? Evidence from Crotia and Austria Using Word Association and Laddering İnterwiews. British Food Journal, 2014, 116 (11): 1726-1747.
Certel, M.; Erbas, M.; Uslu, M. K.; Erbas, M. O. Effects of Fermentation Time and Storage on the Water-Soluble Vitamin Contents of Tarhana. J. Sci., Food Agric. 2007, 87(7), 1215–1218. DOI: 10.1002/jsfa.2810.
Coşkun F. Tarhananın Tarihi ve Türkiye’de Tarhana Çeşitleri. Gıda Teknolojileri Elektronik Dergisi, 9(3), 2014, 69-79.
Coşkun F. Trakya'nın Değişik Yörelerinde Üretilen Ev Tarhanalarının Kimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Bir Araştırma (Yüksek Lisans Tezi). Tekirdağ: Trakya Üniversitesi FBE. 1996.
D’Andrea, G. Quercetin: A flavonol with multifaceted therapeutic applications? Fitoterapia. 2015, 106, 256–271.
Dağlıoğlu, O. Tarhana as a Traditional Turkish Fermented Cereal Food. Its Recipe, Production and Composition. Nahrung., 2000, 44(2), 85–88. DOI: 10.1002/(SICI)1521-3803(20000301)44:2<85::AID-FOOD85>3.0.CO;2-H.
Dağlıoğlu, O.; Arici, M.; Konyali, M.; Gumus, T. Effects of Tarhana Fermentation and Drying Mmethods on the Fate of Escherichia coli O157:H7 and Staphylococcus aureus. Eur. Food Res. Technol., 2002, 215(6), 515–519. DOI: 10.1007/s00217-002-0584-0.
Dalgic, A. C.; Belibagli, K. B. Hazard Analysis Critical Control Points Implementation in Traditional Foods: A Case Study of Tarhana Processing. Int. J. Food Sci. Technol., 2008, 43(8), 1352–1360. DOI: 10.1111/j.1365-2621.2007.01619.x.
Dalton SMC, Probst Y, Tapsell LC. Potential health benefits of whole grain wheat components. Nutr Today. 2012, 47:163–74.
Degirmencioglu N, Gocmen D, Dagdelen A, Dagdelen F. Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food. Food Technol Biotechnol. 2005, 43:175–9.
Ekinci R. The effect of fermation and drying on the water-souble vitamin contect of tarhana, a traditional Turkish cereal food. Food Chemistry, 2005, 90, 127-132.
Ekinci, R.; Kadakal, Ç. Determination of Seven Water-Soluble Vitamins in Tarhana, a Traditional Turkish Cereal Food, by High-Performance Liquid Chromatography. Acta Chromatogr., 2005, 15(15), 289–297.
Erbaş, M.; Uslu, M. K.; Erbaş, M. O.; Certel, M. Effects of Fermentation and Storage on the Organic and Fatty Acid Contents of Tarhana, a Turkish Fermented Cereal Food. J. Food Compos. Anal., 2006, 19(4), 294–301. DOI: 10.1016/j.jfca.2004.12.002.
Gabrial, S. G. N.; Zaghloul, A. H.; Khalaf-Allah, A. E.-R. M.; El-Shimi, N. M.; Mohamed, R. S.; Gabrial, G. N. Synbiotic Tarhana as a functional food. J. Am. Sci. 2010, 6, 847–857.
Gok I, Ulu EK. Functional Foods in Turkey: Marketing, Consumer Awareness and Regulatory Aspects. Nutr. Food Sci., 2018, 49(4), 668–686.
Gok, I. (2021). Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. Food Reviews International. DOI:10.1080/87559129.2021.1962340
Ibanoglu S, Ibanoglu E, Ainsworth P. Effect of different ingredients on the fermentation activity in tarhana. Food Chem. 1999; 64:103–6.
Ibanoglu, S.; Ainsworth, P.; Wilson, G.; Hayes, G. D. The Effect of Fermentation Conditions on the Nutrients and Acceptability of Tarhana. Food Chem., 1995, 53(2), 143–147. DOI: 10.1016/0308-8146(95)90779-7.
Ibanoglu, S.; Ibanoglu, E.; Ainsworth, P. Effect of different ingredients on the fermentation activity in tarhana. Food Chem. 1999, 64, 103–106.
Işık, F.; Yapar, A. Effect of Tomato Seed Supplementation on Chemical and Nutritional Properties of Tarhana. Food Measure, 2017, 11, 667–674. DOI: 10.1007/s11694-016-9436-7.
Işık, F.; Yapar, A. Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials. J. Food Process Preserv., 2012, 38(1), 607–614. DOI: 10.1111/jfpp.12010.
Jacob C. Statistical Power Analysis. Current Directions in Psychological Science, 1992, 1(3), 98-101.
Kabak, B.; Dobson, A. D. W. An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Crit. Rev. Food Sci. Nutr., 2011, 51(3), 248–260. DOI: 10.1080/10408390903569640.
Kadanalı E, Dağdemir V. Tüketicilerin Yöresel Gıda Ürünleri Satın Alma İstekliliği. Gaziosmanpaşa Üniv. Ziraat Fak. Dergisi, 2016, 33 (1): 9-16.
Karaçi̇l, M, Tek, N. (2013). Dünyada Üretilen Fermente Ürünler: Tarihsel Süreç ve Sağlık ile İlişkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27 (2), 163-174.
Karakaya, S.; El, S. N. Quercetin, luteolin, apigenin and kaempferol contents of some foods. Food Chem. 1999, 66, 289–292.
Kaya E, Şekkeli Z, Tekin F, Erdem TK. Kahramanmaraş meslek yüksekokulu öğrencilerinin Maraş tarhanası tüketim biçimlerinin belirlenmesi. KSÜ Doğa Bilimleri Dergisi, 2015, 18(4), 62-69.
Kıvanç M, Funda EG. A functional food: a traditional Tarhana fermentation. Food Science and Technology, 2016, 1-6.
Kıvanc, M.; Funda, E. G. A Functional Food: A Traditional Tarhana Fermentation. Food Sci. Technol. (Campinas), 2017, 32(2). DOI: 10.1590/1678-457x.08815.
Koca, F.; Koca, İ.; Anıl, M.; Hasbay, İ.; Yilmaz, V. A. Physical, Rheological and Sensory Properties of Tarhana Prepared with Two Wild Edible Plants (Trachystemon orientalis (L.) G. Don) and (Portulaca oleracea L.). Int. J. Food Process Technol., 2015, 6(5), 2–7.
Kumral A, Tamer CE, Aşan M, Şahin M. Chemical Composition of Traditional Tarhana Having Different Formulations. Journal of Food Processing and Preservation, 2007, 31, 116–126.
Kumral, A. Nutritional, Chemical and Microbiological Changes During Fermentation of Tarhana Formulated with Different Flours. Chem. Cent. J., 2015, 9(1), 16. DOI: 10.1186/s13065-015-0093-4.
Leroy, F.; De Vuyst, L. Lactic Acid Bacteria as Functional Starter Cultures for the Food Fermentation Industry. Trends Food Sci. Technol., 2004, 15(2), 67–78. DOI: 10.1016/j.tifs.2003.09.004.
Lesjak, M.; Beara, I.; Simin, N.; Pintać, D.; Majkić, T.; Bekvalac, K.; Orcic, D.; Mimica-Dukic, N. Antioxidant and anti-inflammatory activities of quercetin and its derivatives. J. Funct. Foods. 2018, 40, 68–75.
Lu, Z.; Wang, J.; Gao, R.; Ye, F.; Zhao, G. Sustainable valorisation of tomato pomace: A comprehensive review. Trends Food Sci. Technol. 2019, 86, 172–187.
Magala, M.; Kohajdová, Z.; Karovičová, J. Preparation of Lactic Acid Bacteria Fermented Wheat-Yoghurt Mixtures. Acta Sci. Pol. Technol. Aliment., 2013, 12(3), 295–302.
Malhotra, N.K. 2004. Marketing Research (An Applied Orientation). Pearson Prentice. Fourth edition. 173s.
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Toplam 73 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Gıda Mühendisliği
Bölüm	Food Health and Technology Innovations
Yazarlar	İlkay Gök Gamze Vatandost
Yayımlanma Tarihi	22 Aralık 2021
Yayımlandığı Sayı	Yıl 2021 Cilt: 4 Sayı: 9

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