Kuskus–Maraş tarhana (coustar) üretim tekniğinin geliştirilmesi

Tarhana is a food product with high nutritional value, which was produced by traditional methods at homes in ancient times and reached today. There are many fermented grain products like tarhana in the world. The understanding of the importance of fermented products for human health increased. The trend shows that people do not only choose practical foods but also highly nutritious foods. Couscous is a product of cereal and it is very popular due to its wide range of uses. The nutritional value of couscous is low. People in developed and developing countries want more nutritious foods. This clearly explains the reason behind the use of tarhana while producing couscous, as additional nutrition. In this study, the flour tarhana and Maraş tarhana was transformed into the form of couscous and defined as Coustar. A more functional type of couscous has been developed. In this context, couscous has also been enriched with tarhana properties. Within the scope of the study, FTIR, DSC, texture, pH, titratable acidity, starch amount and moisture (%, wb), protein (%, db), ash (%, db) content, sensory analysis and color values (L *, a *, b *, and YI) were determined. According to TPA analysis and sensory analysis, no significant difference was found in newly produced products (p>0.05). It can be interpreted that this may be a product that is loved and consumed like couscous. According to the results of the analysis, a preferable new type of couscous with higher protein content was produced. Key Words: Tarhana, Couscous, Enrichment, Coustar, Cereal