Utilisation of fermented residual carrot powders in tarhana production

In this study, the fermented black carrot left over from the shalgam produced in the traditional way was pulverized in a dull dryer and replaced with tarhana, which is our traditional fermented product, in order to improve the nutritional properties and quality of tarhana, while at the same time evaluating the residual substances, a new functional product was put forward. Fermented leftover black carrots, which were ground into powder for this purpose, were added to the tarhana formulation in different proportions (1%, 2%, 3% and 5%) instead of wheat flour and 5 different tarhana were obtained, including control. The products have been examined from physicochemical, microbiological and sensory aspects.