2024-05-222024-05-222013-02-150308-81461873-7072https://www.sciencedirect.com/science/article/pii/S0308814613012284https://hdl.handle.net/11452/41515Steel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased phenolic acid contents of tarhana samples. The most abundant phenolic acids were ferulic and vanillic acids, followed by syringic acid in the samples with SCO. Tarhana samples with SCO also showed higher antioxidant activities than the control. Compared with the control, the total phenolic content increased when the level of SCO addition was increased. SCO addition did not have a deteriorative effect on sensory properties of tarhana samples and resulted in acceptable soup properties in terms of overall acceptability. SCO addition improved the nutritional and functional properties of tarhana by causing increases in antioxidant activity, phenolic content and phenolic acids.eninfo:eu-repo/semantics/closedAccessAntioxidant activityTarhanaPhenolic acidPhenolic contentSteel-cut oatsFermented cereal foodRaw-materialsFlourBioaccessibilityBiscuitsPolyphenolsProductsAssayMgAvenaTriticum aestivumFood technologyPhysical chemistryAntioxidant activitySteel-cut oatsPhenolic acidPhenolic contentAnti-oxidant activitiesSteel-cut oatsPhenolic acidsOrganic acidsAntioxidantsAvena sativaCalcium, dietaryCinnamatesFermentationFlourFood handlingFunctional foodHumansIron, dietaryNutritive valuePhenolsPhosphorusPotassium, dietarySeedsSensationTriticumTurkeyYogurtZincArticle0003276852001052-s2.0-8488440195777778314524128544https://doi.org/10.1016/j.foodchem.2013.08.126Chemistry, appliedNutrition & dieteticsFood science & technologyBulgur; Cereals; DebranningAntioxidant activityArticleControlled studyDry weightFermented productFlow rateFood analysisFood compositionOatTarhanaTriticum aestivum4 hydroxybenzoic acidAntioxidantCaffeic acidCeruloplasminCytochrome c oxidaseDopamine beta monooxygenaseFerulic acidGallic acidMonophenol monooxygenasePara coumaric acidPhenol derivativeProtein lysine 6 oxidaseSinapic acidSuperoxide dismutaseSyringic acidVanillic acid