Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study

Emine Dinçer; Melisa Sayın

doi:10.51754/ejmhs.1852531

Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study

Abstract

Tarhana is a traditional fermented cereal–yogurt food widely consumed in Türkiye. It is often described as a low-glycemic index (GI) food, but this belief is based mostly on secondary sources, and direct evidence is limited. This study aimed to evaluate the in vitro GI of different tarhana varieties produced in Türkiye. Seven types—Konya flour, Beyşehir crisp, Maraş, Elbistan, grape, cornelian cherry, and Muğla Göce tarhana—were analyzed using the Englyst hydrolysis method with white bread as the reference. Hydrolysis index (HI) values were calculated and converted to GI using established equations. GI values ranged from 57.25 ± 2.22 to 95.09 ± 0.70, showing clear variation among samples. Konya flour tarhana was classified as low GI, cornelian cherry tarhana as medium GI, and the other five varieties, including grape, Elbistan, and Maraş tarhana, as high GI. These findings challenge the common belief that tarhana is always a low-GI food. They also show that its glycemic response depends strongly on ingredients and processing methods. Although tarhana is nutritionally valuable, some types may impose a high glycemic load. This is especially important for individuals who need to control blood glucose, such as those with diabetes or metabolic syndrome. Because this study was conducted in vitro, further in vivo research is required to confirm the results and guide dietary recommendations.

Keywords

References

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Details

Primary Language

English

Subjects

Basic Food Processes

Journal Section

Research Article

Authors

Emine Dinçer ^*
0000-0002-6361-4419
Türkiye

Melisa Sayın
0009-0002-3216-5371
Türkiye

Publication Date

December 31, 2025

Submission Date

October 23, 2025

Acceptance Date

December 24, 2025

Published in Issue

Year 2025 Volume: 10 Number: 3

DOI

https://doi.org/10.51754/ejmhs.1852531

IZ

https://izlik.org/JA77PR35AJ

Cite

RIS / Bibtex

APA

Dinçer, E., & Sayın, M. (2025). Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study. European Journal of Multidisciplinary Health Sciences, 10(3), 234-238. https://doi.org/10.51754/ejmhs.1852531

AMA

1.Dinçer E, Sayın M. Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study. Eur J Multidiscip Health Sci. 2025;10(3):234-238. doi:10.51754/ejmhs.1852531

Chicago

Dinçer, Emine, and Melisa Sayın. 2025. “Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study”. European Journal of Multidisciplinary Health Sciences 10 (3): 234-38. https://doi.org/10.51754/ejmhs.1852531.

EndNote

Dinçer E, Sayın M (December 1, 2025) Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study. European Journal of Multidisciplinary Health Sciences 10 3 234–238.

IEEE

[1]E. Dinçer and M. Sayın, “Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study”, Eur J Multidiscip Health Sci, vol. 10, no. 3, pp. 234–238, Dec. 2025, doi: 10.51754/ejmhs.1852531.

ISNAD

Dinçer, Emine - Sayın, Melisa. “Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study”. European Journal of Multidisciplinary Health Sciences 10/3 (December 1, 2025): 234-238. https://doi.org/10.51754/ejmhs.1852531.

JAMA

1.Dinçer E, Sayın M. Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study. Eur J Multidiscip Health Sci. 2025;10:234–238.

MLA

Dinçer, Emine, and Melisa Sayın. “Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study”. European Journal of Multidisciplinary Health Sciences, vol. 10, no. 3, Dec. 2025, pp. 234-8, doi:10.51754/ejmhs.1852531.

Vancouver

1.Emine Dinçer, Melisa Sayın. Glycemic Index of Traditional Tarhana Varieties from Türkiye: An In Vitro Study. Eur J Multidiscip Health Sci. 2025 Dec. 1;10(3):234-8. doi:10.51754/ejmhs.1852531