Akademik Veri Yönetim Sistemi
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.1
Use of Different Raw Materials in Production of Tarhana and Evaluation of Their Sensory
Properties
Authors: Merve Sabuncu 1 , Günnur Gülkun 1 , *Gamze Düven 1, 2 , Reem Mohamed 1 , Yasemin Şenel Şahan 1 , Sine Özmen
Toğay 1
Affiliation:
1 Bursa Uludag University, Agricultural Faculty, Food Engineering Department, Bursa, Türkiye
2 Bursa Uludag University, Karacabey Vocational School, Department of Food Processing, Milk and Dairy Technology
Programme, Bursa, Türkiye
sinetogay@uludag.edu.tr (E-mail of corresponding author)
*Presenter author
ABSTRACT
Tarhana is a traditional fermented food obtained by drying and grinding the dough prepared by adding wheat flour,
yoghurt, various vegetables, and spices, after fermenting it with both alcohol and lactic acid fermentation. Studies on
tarhana produced using different grain and legume flours as alternatives to wheat flour are increasing day by day.
These flours can be preferred for different reasons such as different functional properties compared to wheat flour
(pumpkin, kumquat, beetroot, carob, hazelnut, tomato seed, wheat germ), high in nutrition (whole wheat, einkorn,
einkorn, oats) or gluten-free (lentils, chickpeas, buckwheat, wheat germ, corn, quinoa, lupine, rice). In this study,
flours of various raw materials such as wheat flour, chickpea flour, purple potato flour and einkorn flour were used.
Tarhana dough prepared from different raw materials was fermented with the baker's yeast and/or sourdough. In this
context, sensory properties of tarhana samples were determined and the usability of these raw materials in tarhana
production was investigated.
This study was carried out within the scope of the ONAP project coded FOA-2022-1104 supported by Bursa Uludağ
University Scientific Research Projects Coordination Unit.
Keywords: tarhana, sourdough, purple potato, einkorn, chickpea