Özet:

Tarhana, commonly consumed as soup, is a fermented food unique to Turkish culture. It is mainly produced using wheat flour, water, salt, yoghurt and baker’s yeast and its flavor and functional properties are fortified by the addition of onion, tomato, and some spices. In the current study, tarhana from corn flour was produced in order to be an alternative to the consumption of celiac disease patients, and two different tarhanas were prepared with the addition of yoghurt and kefir in equal amounts. For the control sample, wheat flour + kefir and wheat flour + yogurt formulations were prepared. The fermentations of tarhanas were carried out in three different times (24, 48, 72 hours); the physicochemical and sensory properties of the tarhanas have been examined. According to the results, the moisture content, water activity, pH and total acidity of the tarhana samples obtained by using corn flour and yoghurt / kefir were 7-11%, 0.39-0.53, 5.32-5.88, and 8.43-14.33, respectively. The antioxidant activity determined as DPPH scavenging, was significantly higher than wheat flour and it was found between 83.30 and 87.43%. Total phenolic compounds were between 422 and 457 mg GAE/100 g. It was determined that fermentation time and use of kefir instead of yoghurt did not make a significant difference on antioxidant properties and sensory properties of tarhanas. All the samples were sensually close to each other, the most favored tarhana was the one produced using corn flour-yogurt fermented for 72 hours. 

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