The research of kefi̇r usage in the traditional tarhana production

In this research, kefir which has high nutritional value and health benefit was used in traditional tarhana production to obtain new food product and changing the tarhana in terms of nutritional content. For this purpose, yoghurt kefir ratio was determined as 100: 0 and then yoghurt-kefir ratio (%) 0: 100, 25:75, 50:50, 75:25 tarhana samples were made. The physical, chemical, functional and sensory analyses were conducted on tarhana samples and the results were compared. In tarhana samples made with kefir addition, titratable acidity, loss of fermentation, amount of zinc and copper increased compared to the tarhana sample (yogurt kefir ratio of 100:0). As a result, the samples of yoghurt kefir ratio 25:75 and 50:50 were found to be successful.