O. CAGINDI, Z. AKSOYLU, N. Y. SAVLAK and E. KOSE
Celal Bayar University, Department of Food Engineering, Engineering Faculty, 45140 Manisa, Turkey
CAGINDI, O., Z. AKSOYLU, N. Y. SAVLAK and E. KOSE, 2016. Comparison of physicochemical and functional properties of domestic and commercial tarhana in Turkey. Bulg. J. Agric. Sci., 22: 324–330
Tarhana, cereal-based fermented product, is made domestically or commercially with different ingredients and recipes. Nutritional properties depend on ingredients and their ratios in recipe. In this research, some quality properties of 22 domestic and 14 commercial samples collected from 25 different locations of Turkey were analysed. Moisture, ash, salt, protein, crude fat, acidity degree, pH, aw, viscosity, L* (lightness), a* (redness), b* (yellowness) values, total antioxidant activity (AOA) and total phenolic content of domestic and commercial samples were determined and compared. Domestic samples had higher fat content and varied in salt content, while commercial samples had more uniform physicochemical properties.