Abstract

Tarhana is a traditional Turkish fermented cereal based food, made from wheat flour, bakers’ yeast, yogurt and different vegetables. After fermentation, the tarhana dough is dried and milled. Tarhana powder is most often used in the form of soup. In this study, oat flour (OF) and steel cut oat (SCO) were used to replace wheat flour in the tarhana formulation (control) at the levels of 10, 20, 30 and 40% (w/w). Tarhana with 40% SCO had the highest insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and total dietary fiber (TDF) values, followed by tarhana with 30 and 20% SCO. Control had the lowest beta-glucan content (0.13%) while tarhana with 40% SCO had the highest value (1.50%). As the levels of OF and SCO increased in formulations, beta-glucan contents increased. Results showed that OF and SCO additions improved the nutritional quality of tarhana by causing significant increases in dietary fiber and beta-glucan contents. All of the soups with oat products and control were comparable in terms of the sensory properties. Overall, acceptances of soups were found the best at the sample with 10% OF. It can be concluded that usage of OF and SCO in tarhana did not give negative results in terms of acceptability.

 

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