A research on tarhana with carob

In this research, carob fruit which is grown in our country and has high nutritional value and health benifit was used in traditional tarhana production to obtain new food product and make new utulization area for carob fruit. For this purpose carob fruit is ground into flour and added into tarhana at 3%, 5%, and 8% ratio. Also control tarhana was made to compare the effect of carob flour on tarhana. The physical, chemical, functional and sensory analyses were conducted on tarhana samples and the results were compared. As a result, it was shown the carob flour positively effected mineral content of tarhana gave better result in term of functional properties. It is concluded that a small amount of carob 3% flour addition into tarhana formulation was liked by consumer in terms of colour, taste and adour.