Canan Asal Ulus - Department of Nutrition and Dietetics. Faculty of Health Sciences, Ondokuz Mayis University, Samsun. Turkey
Hojjat Pashazadehkelisakandi - Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, ۵۵۱۳۹, Kurupelit, Samsun, Turkey
Bahtınur Taşci - Department of Nutrition and Dietetics. Faculty of Health Sciences, Ondokuz Mayis University, Samsun. Turkey
Ilkay Koca - Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, ۵۵۱۳۹, Kurupelit, Samsun, Turkey

Tarhana is one of the prized traditional fermented foods of Turkish Cuisine. It is produced by mixing various ingredients such as wheat (flour, crushed grits and semolina of their mixture), yogurt, pepper, salt, onion, tomatoes, flavoring agents and some vegetables. This mixture is left to ferment for 1 to 7 days, dried, ground and then sieved. Tarhana is obtained through a lactic acid fermentation. During the lactic fermentation, bacteria achieve the degradation of high weight molecules such as proteins, carbohydrate and fat, conferring a high digestibility and nutitional properties to Tarhana. Furthermore, it could be used as a nutritional supplement into other foods as I t has been reported to be an important source of minerals including calcium, iron and zinc, Tarhana is classified based on the raw material and processing methods. Thus, dried and wet Tarhana is produced depending on the shelf live. This paper underlined the processing techniques, compositions and types of Tarhana.

Tarhana, soup, tracitional foods