Investigation of the effect of dandelion (taraxacum officinale) addition on the physical and chemical parameters in tarhana production

This study aims to enrich tarhana, a traditional fermented food, with dandelion (Taraxacum officinale) in order to improve its nutritional content and functional properties. Dandelion is known for its high antioxidant capacity, phenolic compound content, and various bioactive properties. For this reason, it was added to the tarhana formulation in fresh form at different concentrations (4.761%, 9.090%, and 16.666%). The produced samples were subjected to physicochemical, antioxidant, and microbiological analyses, and the results were compared with a control group. According to the research findings, as the concentration of dandelion increased, the values of ash, total acidity, and dry matter content also increased, while moisture content and L* (lightness) values decreased. In the color analysis, a* and b* values showed a fluctuating trend depending on the level of dandelion addition: they increased at lower concentrations but tended to decrease at the highest concentration. In terms of water activity, a slight increase was observed at low and moderate dandelion concentrations (4.761% and 9.090%), while a notable decrease occurred at the highest concentration (16.666%). The viscosity value was found to be highest in the sample containing 4.761% dandelion; as the concentration increased, a slight decreasing trend in viscosity was observed. Although no significant change was found in pH, it was observed that low levels of dandelion addition slightly reduced the protein content, whereas higher concentrations led to an increase in protein levels. The salt content of the tarhana samples ranged between 3.20% and 3.75%. In addition, the tarhana sample containing 16.666% dandelion had the highest values for FRAP, total phenolic content, and ABTS radical scavenging capacity. No yeast, mold, or lactic acid bacteria growth was detected in any of the samples. These results indicate that dandelion can be used as a functional ingredient in tarhana production and that, particularly at higher concentrations, it can enhance the nutritional value and antioxidant activity of the product. In this study, dandelion was used in its fresh form. It is anticipated that more effective results could be obtained in future studies through the use of dried dandelion or dandelion extracts.