Physicochemical, Functional, Sensory, and Rheological Properties of Traditional Tarhanas from the Central Anatolian Region

Authors : Ali Cingöz, Zeynep Erdoğan

Pages : 88-95

Doi:10.47115/bsagriculture.1589653

View : 61 | Download : 75

Publication Date : 2025-01-15

Article Type : Research Paper

Abstract :Tarhana, produced in Anatolia using a variety of production techniques, is a traditional fermented product made from a mixture of yogurt, wheat flour, vegetables, and spices. Tarhana, with its high nutritional value, makes a positive contribution to human nutrition in terms of health. In this study, the chemical (moisture, ash, protein, fat, titratable acidity, salt, water activity, total sugar), functional (total phenolic content, total antioxidant capacity, water and fat holding capacity), viscosity and sensory properties of tarhana produced in Aksaray, Ankara, Eskişehir, Kayseri, Konya, Nevşehir and Sivas provinces of Central Anatolia region were determined. The moisture contents of the tarhana samples were found to be 17.36-7.52%, protein contents 12.62-8.88%, ash contents 7.4-3.66%, fat contents 4.23-0.81%, titratable acidity values 21.5-7.5%, pH values 5.4-4.04. The highest viscosity value was found in Sivas tarhana with 1.721 Pa.s Kayseri and Konya tarhanas had the highest total phenolic content and antioxidant capacity. In terms of sensory properties, the most admired tarhana was the tarhana from Aksaray province, and the least admired tarhana was the tarhana from Ankara province. In conclusion, when we compared the tarhana commonly consumed as soup in the Central Anatolian region, it was found that the physical and chemical properties, as well as the sensory preferences, varied regionally.
Keywords : Central Anatolia, Functional, Traditional, Tarhana

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