The production methods and the properties of tarhanas collected from çukurova region and the possibilities of using soybean flour in production of tarhana

71 SUMMARY In this present work firstly Tarhana samples from Çukurova region were analysed to determine their compositions. At the second stage of the study, possibilities of using soybean flour in making Tarhana were searched in order to improve quality and nutritive values of Tarhana. For this purpose 6 different kinds of Tarhanas prepared and they contained 0 % (as control), 5 %, 10 %, 15 %, 20 % and 25 % soybean flours. Chemical and organoleptic qualities of the tarhana samples were determined to find out the most suitable combinations Tarhana samples were prepared as described below. Tomatoes, onions, green peppers, dried mint and salt were mixed well and heat treated at 90 'C for 15 minutes. After cooling down to 37 "C, wheat and soybean flours and yoghurt added and mixed well. The mixture was fermented at 30 "C for about 48 hours. At the end of the fermentation the mixture was dried at 40 *C for abouv. 20 hours on clean cotton materials. After drying Tarhana was ground, filled in jars and kept at the room temperature for later chemical and organoleptic, analyses. Some of the significant results obtained from the analyses could be summarized as below. The chemical compositions of different tarhana samples, which were collected from Çukurova region were (as mean values) 14.4 i 0.53 % water, 19.7 ± 0.60 % protein, 5.972 i 0.31 % fat, 48.5 t 1.19 % starch, 2.1 t 0.49 % sugar, 3.3 ± 0.53 % salt, 12.6 t 0.88 % acid and 4.2 ± 0.57 % ash. The Results of chemical analyses for tarhana samples which were produced in the laboratory were {as mean values) acidity values 17.0 t 0.88, 18.3 ± 1.66, 16.6 t 1.66, 17.0 ± 1.00, 10.6 ± 0.66 and 9.6 i 0.15 % for control and 5, 10, 15, 20 and 25 %..soybean flours added tarhana samples respectively. With the same sample order the mean values obtained for pH were 3.5 t 0,03, 3.4 i 0.03, 3.5 i 0.06, 3.5 t 0.05, 3.8 t 0.03 and 3.9 t 0.03, for ash 3.9 i 0.48, 4.6 ± 0.20, 5.1 i 0.27, 5.6 ± 0.33, 5.9 ± 0.33 and 6.1 t 0.41 %, for starch 37.0 i 0.20, 31.4 i 0.36, 29.1 ± 0.43, 27.0 i 0.36, 25.8 i 0.30 and 23.2 t 0.16 %, for protein 29.6 t 0.11, 34.5 ± 0.08, 34.9 ± 0.08, 35.6 i 0.50, 37.3 i 0.16 and 39.4 ± 0.20 % respectively. The % values of water (10.1 i 0.18 %), sugar (9.0 i 0.19 %), salt (3.8 ± 0.05 %) and fat (9.3 t 0.13 %) were not affected by the use of different levels of soybean flours in Tarhanas. Points given to the Tarhana samples by the panel members in a "20 Point Systems", as well as the order of choices made separately, indicated that all the members gave the first place to the Tarhana soups with 5 % soybean flours. Second place was given to the Control Tarhana soups by all the members but one, a close third place was given to the Tarhana soups with 10 % soybean flours. The last three soups in the line contained 15 %, 20 % and 25 % soybean73 flours respectively. As for the total points of organoleptic analyses 17.76, 16.74, 16.26, 14.35, 11.95 and 10,68 were given to the tarhana soups which contained 5 %, 0 % (as control), 10 %, 15 %, 20 % and 25 % soybean flours respectively. The statistical signifincance of the variations of the chemical analyses obtained from the 6 different tarhana samples were controlled by Variance Analysis. The Non-parametric tests of Kruskal-Wallis Variance Analysis were applied on the result of the organoleptic analyses. These statistical analysis indicated that the use of different levels soybean flours in the production of tarhana made significant differences in pH, starch and protein contents at p<0.01 level, for acidity and ash values for which significance was at p<0.05 level. But water, sugar, salt and fat values were not at statistically significant level. Evaluations of the analytical result especially of organoleptic qualities indicated that tarhana which contained 5 % and 10 % soybean flours were the best ones. Even tarhana samples made with 15 % soybean flours were acceptable but those contained 20 % and 25 % soybean flours were clearly rejected and they were least acceptable ones.