Effect on tarhana cooked,dried and raw quince additive?s

The topic of the thesis to tarhana quince is added. For those who like the jig wasaimed to find new areas in the assessment. For this purpose, dried , cooked and rawstatewhether the tarhana added. 5% to about this tarhana baked, dried and raw quince wereadded. So that the effect on different structures has been investigated tarhana of thequince especially to witness the results of samples analyzed so that the effect wasinvestigated further quince to tarhana. For this purpose, physical, chemical, functionaland sensory analysis were conducted and the results were discussed. According to theseresults the raw quince tarhana of the use in making more accepted in addition to theloss of fermentation as a low ta have a value, in terms of functional properties with agood degree, during fermentation, pH values, more stable,% water in terms of good, interms of minerals with a good degree of protein in terms of value, in terms of color aswell as raw quince, as a result developed the blended tarhana Hall of Fame as a productthat was concluded.