The Nutritional Value of Two Fermented Milk/Cereal Foods Named Ã¢ÂÂGreek rahanasÃ¢ÂÂ and Ã¢ÂÂTurkish TarhanaÃ¢ÂÂ : A ReviewAikaterini Georgala*
Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
- *Corresponding Author:
- Aikaterini Georgala
Laboratory of Dairy Research
Department of Food Science and Technology
Agricultural University of Athens
Iera Odos 75, 11855, Athens, Greece
Tel: +30 2105294644
Fax: +30 2105294672
E-mail: [email protected]
Received date: November 26, 2012; Accepted date: December 26, 2012; Published date: December 28, 2012
Citation: Georgala A (2013) The Nutritional Value of Two Fermented Milk/Cereal Foods Named ‘Greek Trahanas’ and ‘Turkish Tarhana’ : A Review. J Nutr Disorders Ther S11:002. doi:10.4172/2161-0509.S11-002
Copyright: © 2013 Georgala A. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Fermented foods are an important part of diets in many parts of the world and are known from ancient times. Traditional fermented cereal foods are widely used in the diet of people in the Middle East, Asia, Africa and some parts of Europe. The technology of making these products as well as the type of milk and cereal used are of the main factors that influence their nutritional value. Nutritional and safety benefits have been attributed to fermented foods which are an important part of people diets. ‘Trahanas’ in Cyprus and Greece and ‘Tarhana’ in Turkey are two of thenoldest traditional fermented milk/cereal foods and very nutritive foods due to the nutritional properties of wheat andn milk/yoghurt. This work is a review on the nutritional value of these products.