Development and sensory evaluation of vegan Maraş tarhana

Veganism has become an increasingly popular lifestyle choice due to ethical, health, and environmental concerns. However, traditional dishes often lack vegan alternatives, creating a significant gap in culinary diversity. This study focuses on Maraş tarhana, a traditional product from the Kahramanmaraş culinary culture, typically made with wheat groats and yogurt. Here, it was reformulated using vegan yogurt, and the differences between the traditional and vegan versions were analyzed in terms of material composition, physical properties (color measurement), and sensory characteristics. The research involved producing both traditional and vegan tarhana, followed by material analysis (chemical content), physical analysis (color measurement), and sensory analysis (appearance, aroma, taste, texture, and overall acceptability tests). The data were statistically compared.The results demonstrated that vegan tarhana exhibited similar chemical and physical properties to its traditional counterpart, though significant differences were observed in color and texture. Sensory evaluations revealed high scores for vegan tarhana, particularly in "taste" and "overall acceptability." The study concludes that offering vegan adaptations of traditional dishes enhances product diversity for vegan consumers, supports healthy and sustainable dietary practices, and contributes to gastronomic tourism by integrating Maraş tarhana into vegan culinary culture. Additionally, the scientifically grounded methodology developed here provides a framework for future research in vegan product innovation. These findings underscore the potential of vegan food industry advancements to promote cultural heritage sustainability and diversify gastronomic tourism offerings. Keywords: Maraş tarhana, plant-based yogurt, vegan product development, sensory analysis, gastronomy tourism