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

Year 2025, Volume: 8 Issue: 1, 88 - 95, 15.01.2025

Ali Cingöz , Zeynep Erdoğan

https://doi.org/10.47115/bsagriculture.1589653

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

Ethical Statement

Ethics committee approval was not required for this study because of there was no study on animals or humans.

Thanks

This study is derived from the Master's thesis entitled "Comparison of Some Properties of Traditional Tarhanas Produced in Central Anatolia Region" written by Zeynep ERDOĞAN under the supervision of Assistant Professor Doctor Ali CİNGÖZ at Tokat Gaziosmanpaşa University, Graduate School of Education.

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