The effects of hazelnut pulp adding on sensorial properties of tarhana

Abstract

In this study, hazelnut pulp added to tarhana to increase its nutritional properties and create a new product. For this purpose, cold-pressed partially defatted hazelnut pulp obtained and added to the tarhana formulation at certain rates of 0%, 5%, 10%, 15%, 20%, 25% and 30%. Sensory tests carried out to measure the liking of tarhana with hazelnut pulp, a new product. In the sensory evaluation, all samples examined in terms of odor, color, taste-aroma, consistency, and general acceptability. Because of the sensory analysis carried out by cooking tarhana in the form of soup, it observed that there was no significant difference between the control group and the tarhana with hazelnut pulp in terms of color, smell, consistency, taste, aroma and general acceptability. However, when the sensory analysis results are examined, it is seen that tarhana with hazelnut pulp received higher scores than the control group.