Comparison of physical, chemical and sensory analyzes of tarhana containing black carrot extract and classical tarhana

Author:

Sahin Zuhal1ORCID,Sönmez Fatih2ORCID

Affiliation:

1. SAKARYA UYGULAMALI BİLİMLER ÜNİVERSİTESİ

2. SAKARYA UNIVERSITY OF APPLIED SCIENCES

Abstract

Tarhana, which is very rich in nutritional value, has been the crown of our tables for centuries and is one of our common values wherever we live. It is obtained with black carrot extract to give this special food an even richer form. Black carrot extract was used to increase the anthocyanin content of the tarhana. In this study, physical and chemical analyzes, total phenolic content and total flavonoid content, antioxidant activities, colour measurement, sensory analysis of tarhana prepared with black carrot extract were determined. At the same time, the total amount of monomeric anthocyanin was determined. All these values were compared with classical tarhana and it was determined that tarhana containing black carrot extract had high DPPH activity (4.21±1.78 mg/mL) and high anthocyanin content (19.14±2.02 mg cyn3-glu/kg sample). According to the sensory analysis, the acceptability of tarhana with black carrot extract was determined to be high.

Publisher

Ordu University

Reference30 articles.

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3. Aktaş, K., & Akın, N. (2020). Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product. LWT, 129, 109574. https://doi.org/10.1016/j.lwt.2020.109574

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