Effect of Persimmon (Diospyros kaki L.) Enrichment on the Physicochemical and Sensory Properties of Tarhana

Abstract

Tarhana is a nutritious, semi-finished food product made by mixing wheat products with dairy products like yogurt, various vegetables, and spices, fermenting the mixture, and then drying it to increase its shelf life. In this research, persimmon fruit was added to tarhana at varying levels (10%, 20%, 25%, and 30%), and their moisture, ash contents, and colour parameters were analyzed. Soups were subsequently prepared from these formulations, and sensory evaluations were conducted with a trained panel. Moisture content of tarhana samples increased gradually with higher fruit inclusion (8.26-9.94%), while ash content decreased significantly (6.87-4.43%). The colour profile changed significantly with increasing persimmon addition, evidenced by a significant decrease in L* values (from 72.55 to 55.75) together with gradual increases in a* and b* values, resulting in a darker, redder and more intensely yellow-toned product. Sensory analysis results revealed that persimmon-enriched tarhana soups exhibited higher sweetness scores (up to 6.00) and a significant increase in color brightness and uniformity, while higher additive levels tended to suppress the aroma and sourness of traditional tarhana. General agreement reached a peak in the 10% additive group (6.42), indicating that moderate fruit addition provided the most balanced sensory profile without overpowering the tarhana's characteristics. These findings collectively suggest that the addition of persimmon fruit in a controlled manner can strategically regulate the sensory and compositional qualities of tarhana, enhancing its appeal while preserving its traditional character.

Keywords

• • Persimmon (Diospyros Kaki L.)
• Tarhana
• • Physicochemical properties
• Sensory evaluation

Trabzon Hurması (Diospyros kaki L.) İlavesinin Tarhananın Fizikokimyasal ve Duyusal Karakteristikleri Üzerindeki Etkisi

Abstract

Tarhana, buğday ürünlerinin yoğurt gibi süt ürünleri, çeşitli sebzeler ve baharatlarla karıştırılması, karışımın fermente edilmesi ve ardından raf ömrünü artırmak için kurutulmasıyla elde edilen besleyici, yarı mamul bir gıda ürünüdür. Bu araştırmada, tarhana formülasyonuna değişen oranlarda (%10, %20, %25 ve %30) trabzon hurması meyvesi ilave edilmiş ve nem, kül içerikleri ile renk parametreleri analiz edilmiştir. Bu formülasyonlardan çorbalar hazırlanmış ve eğitimli panel ile duyusal değerlendirmeler gerçekleştirilmiştir. Tarhana örneklerinin nem içeriği, artan meyve ilavesi ile kademeli olarak artış göstermiş (%8,26-9,94), kül içeriği ise önemli ölçüde azalmıştır (%6,87-4,43). Artan trabzon hurması ilavesi ile renk profili önemli ölçüde değişmiş, L* değerlerinde belirgin bir azalma (72,55'ten 55,75'e) ve a* ile b* değerlerinde kademeli artışlar gözlemlenmiş, bu da daha koyu, daha kırmızı ve daha yoğun sarı tonlu bir ürün ortaya çıkarmıştır. Duyusal analiz sonuçları, trabzon hurması ile zenginleştirilmiş tarhana çorbalarının daha yüksek tatlılık skorları (6,00'a kadar) ve renk parlaklığı ile düzgünlüğünde önemli artış sergilediğini, bununla birlikte daha yüksek katkı seviyelerinin geleneksel tarhananın aromasını ve ekşiliğini bastırma eğiliminde olduğunu ortaya koymuştur. Genel beğeni %10 katkı grubunda zirve yapmış (6,42), bu da ılımlı hurma ilavesinin tarhananın karakteristik özelliklerini baskılamadan en dengeli duyusal profili sağladığını göstermiştir. Bu bulgular toplu olarak, kontrollü şekilde hurma meyvesi ilavesinin tarhananın duyusal ve kompozisyonel kalitelerini stratejik olarak düzenleyebileceğini, geleneksel karakterini korurken çekiciliğini artırabileceğini önermektedir.

Keywords

• • Trabzon hurması (Diospyros kaki L.)
• Tarhana
• Fizikokimyasal özellikler
• Duyusal değerlendirme

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