Comparison of some features of traditional tarhanas produced in central anatolia

Tarhana; Although it is produced with different production techniques, it is generally obtained from a mixture of yoghurt, wheat flour, vegetables and spices. Tarhana, which is prepared and consumed in different ways in the Anatolian geography, has been accepted as an important fermented product in our country. It is consumed with pleasure in Turkish cuisine in terms of both nutritional value and taste. Tarhana; Since it is easy to digest, has high nutritional value and is rich in mineral substances, it contributes positively to human nutrition in terms of health. In this study, the physical, chemical and sensory properties of tarhanas produced and supplied from different provinces of the Central Anatolia Region were compared. Physical analyzes made; moisture, ash, protein, oil, titration acidity, pH, salt, water activity, total sugar, total antioxidant, color determination analysis. As a result of the analyzes made in this context; humidity 17.36-7.52%, protein 12.62- 8.88%, ash 7.4-3.66%, oil 4.23-0.81%, titration acidity 21.5-7.5% , pH 5.4-4.04, salt 8.21-2.3, water activity was found in the range of 0.75-0.40 In terms of sensory characteristics, tarhana Aksaray was the most liked and tarhana Ankara was the least liked. As a result, when we compare tarhana, which is often consumed as soup in the Central Anatolia region, it is seen that physical and chemical properties as well as taste preferences vary regionally.