Tarhana with aronia as a functional food within the scope of healthy product development

With the changing world and globalization, the perspectives of individuals on food consumption are also changing. Gastronomy industry allows us to develop products that respond to this changing perspective. Individuals tend to eat quality and proper nutrition and consume innovative and functional products rather than just meeting their nutritional needs. It is seen in the researches that tarhana, which has an important place in Turkish culinary culture and is produced and consumed in different ways in the Anatolian geography, has the potential to meet these expectations as a functional product. In addition, aronia in the berry category, which has positive contributions to human health and nutrition, has recently become the focus of attention in our country as well as in the world. Tarhana, which is developed with fruit, whose production is encouraged especially in Yalova and the Black Sea region; It is thought that it will contribute to the sector and the literature by having a positive effect on nutritional value, dietary fiber and quality characteristics. In the study, tarhana, which has an important place in our traditional nutrition culture; It is produced in 4 different ratios with the addition of aronia fruit, the production and consumption of which is encouraged in our country. Then, their sensory analyzes were evaluated by 7 trained panelists. And again, with the same trained panel group, a ranking test was made on the taste feature, and the nutritional value and dietary fiber analyzes were made at TUBITAK on the 624 coded tarhana sample, which has 30% aronia ratio, which has the most positive characteristics. Then, the consumer taste test was applied to the sample with the same number and the perspectives of the consumers on the developed product were examined.