Tarhana Samples Research Articles

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

The aim of this study was to prepare gluten-free tarhana by using different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) tef flour (TF), corn flour, and potato starch instead of wheat flour and to determine the effects of tef flour addition levels on the some physical, chemical, nutritional, and sensory properties of tarhana samples. The use of tef flour in tarhana formulation increased the ash, protein, and fat contents of the tarhana samples, and also significantly (p < .05) affected their total phenolic content, antioxidant activity, and phytic acid contents. Increasing amount of tef flour in tarhana formulations were resulted in higher oil absorption, foaming capacity, foaming stability, and lower viscosity and water absorption values. Incorporation of tef flour showed slight influence on the sensorial quality of the tarhana samples. The results obtained showed that the tef flour can be used to develop a new gluten-free tarhana formulation. Practical applications Tef (Eragrostis tef Zucc.), due to its gluten-free composition, is an important grain for the daily diet of celiac patients, who should abstain from gluten-containing foods in their lifetime. Besides, it is a rich nutritional source in terms of a balanced amino acid profile, polyphenols, and phytochemicals. In this study, tef flour (TF), corn flour, and potato starch were used at different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) for developing a new gluten-free tarhana formulation, and especially tef flour effects on physical, chemical, nutritional, and sensory properties of tarhana were evaluated. The addition of tef flour in particular increased the chemical and nutritional properties of tarhana.

Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana

SummaryIn this study, gluten degradation during prolonged tarhana fermentation was monitored in a traditional dough as well as in dough containing sourdough starter, peptidase additives and combination of both. Gluten content, determined using the sandwich ELISA assay method, was reduced significantly in the first 5 days of fermentation for all formulations. After 30 days into fermentation, approximately 15% and 20% reduction of gluten was observed in the traditional dough and sourdough starter added dough, respectively. In enzyme supplemented formulations, the mean gluten levels were below 20 ppm by 20 days of fermentation. Results showed that proteolytic enzyme addition to the dough mix can potentially render long fermented tarhana a food which conforms to regulations set forth for gluten‐free foods, even though wheat flour is one of the main production ingredients. Sensory evaluation of the 30 day fermented tarhana samples revealed differences in sourness and odour properties of the products.

Tarhanadan Laktik Asit Bakterilerinin İzolasyonu

Tarhana is a staple food in Turkey and produced mainly by the fermentation of wheat flour and yogurt. There are variations in its use, it can be consumed as a snack, or as a soup, and its exact ingredients vary between different geographical regions. Our study aims to isolate and identify lactic acid bacteria in tarhana samples via biochemical and molecular biology identification techniques. Three different tarhana samples were studied for their Gram reactions, catalase activity, gas production, growth at 10oC and 45oC, in 6% and 16% NaCl concentrations and at pH 4.4 and pH 9.6 for the biochemical tests. For the molecular biology experiments, PCR-RFLP, sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.

The Effect of Irradiation on the Quality Properties of Tarhana

Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage of tarhana. In this study, the effect of irradiation was determined in order to eliminate microbiological risks and pest formation while preserving the quality features during the storage of tarhana. Depending on the irradiation dose, microbial inhibition occurred in tarhana samples, and the maximum protection was achieved with 10 kGy. Nevertheless, doses of 2.5 and 5 kGy inhibited the growth of Bacillus cereus. Additionally, all irradiation doses prevented pest formation. The consistency coefficient of soups prepared with irradiated tarhana samples decreased depending on the irradiation doses. There was no difference in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and total phenol content in the control with irradiated tarhana samples. However, the 10 kGy irradiated tarhana sample included higher thiobarbituric acid reactive substances. In conclusion, irradiation was applied for the first time to preserve tarhana by reducing the microbiological risk and preventing pest formation. Accordingly, a 5 kGy irradiation dose was recommended, with which the tarhana rheology was affected slightly.

Screening and Selection of Media Components for Protease Production by Bacillus sp. EBTA6 Using Plackett–Burman Design

In this study, effects of medium components and inoculum size on the protease production by Bacillus sp. EBTA6 that was isolated from a home-made Tarhana sample were investigated. The cell-free supernatant of bacterium cultured on a shaking incubator for 24 h was used to test protease activity as the response. With a total number of 11 factors, 12 different experiments were run and the highest experimental protease activity was measured as 2280.4 U/mL. Results were analyzed statistically by ANOVA and the most efficient factors were detected as yeast extract, dipotassium phosphate, casein, and peptone with a contribution of 93.78, 2.19, 1.96, 1.31%, respectively. For validation of the selected factors, a further experiment was performed by using of yeast extract (9.98 g/L), dipotassium phosphate (1.27 g/L), casein (8.69 g/L), and peptone (9.88 g/L) obtained from the design equation. The experimental response was found as 2411.4 U/mL which was only 5.5% higher than the predicted response showing that the model was applicable.

Tavlanmış Mısır İlavesiyle Yapılan Geleneksel Kahramanmaraş Tarhanasının Bazı Özelliklerinin Belirlenmesi

Bu çalışmada karbonhidrat, yağ ve protein gibi besin maddelerince zengin olan mısır belirli oranlarda yöresel Kahramanmaraş tarhanasına ilave edilerek hem yeni bir ürün geliştirilmesi hem de mısıra yeni bir kullanım alanı oluşturulması amaçlanmıştır. Geleneksel Maraş tarhanasında kullanılan buğday dövmesi miktarının %10, %20, %30, %40 ve %50 lik buğday dövme oranları çıkarılarak yerine tavlanmış mısır ilave edilerek Maraş tarhanası yapılmış ve aynı şartlarda kontrol örneği olarak üretilen geleneksel Maraş tarhanası ile fiziksel, kimyasal ve duyusal analizleri yapılmış ve incelenmiştir.&#x0D; Çalışma sonucunda tavlanmış mısırın geleneksel Maraş tarhanasının fiziksel, kimyasal ve duyusal niteliklerini olumlu yönde etkilediği görülmüştür. Maraş tarhanası üretiminde kullanılacak en uygun mısır oranlarının %10 ve %20 olduğu belirlenmiştir.

Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana

PurposeCeliac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.Design/methodology/approachHydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.FindingsThe pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.Originality/valueThis study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana.

In this research, biogenic amine content, acidity, pH values, total free amino acid content (TFAA), ash content, colour values (CIE L*, a*, b*), total phenolic compound content (TPCC) and antioxidant activity values of tarhana, which were fortified with pomegranate seed extract (PSE) in different ratios (0%, 0.5%, 1%, 2%) were evaluated during six months of storage. It has been evaluated that pomegranate seed extract causes increase on TPCC, ash content and antioxidant activity values. Putrescine, cadaverine, spermidine, spermine, histamine, tyramine were studied as biogenic amines. Standard addition and internal standard techniques were performed for quantification of biogenic amines. Recovery rates were found between 87.0% and 94.6%. Total biogenic amine contents of tarhana samples decreased during the first two months of storage, remained constant and increased slightly for the next four months. It was found that, pomegranate seed extract causes decrease on biogenic amine content of tarhana samples. While the average total biogenic amine content in control group was 894.70mg/kg, tarhana samples which were fortified with pomegranate seed extracts in ratios of 0.5%, 1%, 2% contained 569.67mg/kg, 514.52mg/kg, 424.60mg/kg total biogenic amine, respectively.

MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

In this study, the tarhana samples which fermented with kefir showed higher antioxidant activity than tarhana samples which fermented with yogurt (without kefir grains). The control tarhana chips (fermented with yogurt) samples (0.47±0.51 µmol/g TE) had significantly (P&amp;lt;0.05) lower antioxidant capacity (DPPH radical scavenging activity) than the fermented with kefir (0.67±0.02 µmol/g TE) samples. The ABTS values (0.83±0.28 µmol/ TE gr and 0.71±0.32 µmol/ TE gr) of extracts were significantly different in YT sample and KT samples fermented with kefir. The difference in antioxidant activities of traditional tarhana chips and tarhana with kefir grains was statistically significant (P&amp;lt;0.05). The analysis of total coliform group bacteria, total aerobic mesophilic bacteria, total Lactobacillus spp., and yeast-mould counts were conducted in samples. None of the samples contained coliform group bacteria. At the end of fermentation, count of Lactobacillus spp. and total aerobic mesophilic bacteria for traditional tarhana chips and fermented chips with kefir determined 8.47-8.94 log cfu/g and 7.43-7.95 log cfu/g, respectively. Yeast counts in the samples of chips fermented with kefir was found 6.89 log cfu/g. As a result, the use of kefir instead of yogurt in tarhana chips production is highly recommended as a tarhana type which has the potential to be a highly functional product with a high nutritional value due to its significant increase in antioxidant properties and its contribution to protein content.

Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ.

In this study, the effect of supplementing wheat germ in the formulation of tarhana, a fermented Turkish soup, was investigated to determine the physicochemical, functional, powder, and sensory properties. For this purpose, wheat germ was added to the tarhana formulation using five different replacement ratios (100 + 0, 90 + 10, 80 + 20, 70 + 30, and 50 + 50% weight wheat flour + weight wheat germ). The replacement of wheat flour with wheat germ resulted in the following: a higher moisture content, a*, browning (BI) and yellowness (YI) indexes, total color change (ΔE*), pH, ash, protein, cellulose, fat, and total phenolic contents, and foaming capacity values and lower Hue angle, chroma, L*, starch content, water hydration and oil holding capacities, wettability time, hygroscopicity, and the Carr index and Hausner ratio values (p < 0.05). The changes in the BI, YI, ΔE*, protein, cellulose, and starch contents, water hydration, and oil holding capacities, and foaming capacity values were found to be linear depending on the replacement percentage. Results of the chemical analysis of the tarhana samples revealed that the ash, protein, and cellulose contents of tarhana can be significantly increased depending on the replacement percentage (p < 0.05). A highly acceptable tarhana sample, selected by the panelists, that closely resembled the control was produced from a 90% wheat flour + 10% wheat germ mixture.

Green consumerism: the influence of antioxidant parameters and socio-economic values on Tarhana consumption patterns.

This study aimed to examine the production and consumption patterns of the tarhana as a green food product and its content in terms of health value in the socio-economic framework by comparing urban and rural households. To be able to assess the tarhana's health value, the addition of antioxidative parameters was analysed. We obtained the data as a result of a two-part study. The first part of the research included a structured survey conducted between September and December 2015. In the second part, three types of tarhana samples evaluated in terms of their antioxidant capacity and total phenolic content as extractable, hydrolysable, and bioaccessible phenolics to support the claim that homemade tarhana offers higher nutritional potential and healthier content than commercially produced tarhana. Organic and additive-free homemade tarhana samples have great antioxidative potential, also depending on the content and the production pattern. The results of the antioxidant capacity, total phenolic content analyses, and their bioaccessibility revealed that non-fermented homemade tarhana and cranberry-added tarhana stand out, according to production process and content. Our findings showed that participants mostly produced the tarhana at home. In cases where they could not produce it themselves, they supplied it from their family and friends. This result showed us that participants preferred homemade tarhana over industrial tarhana sold in markets. Rural areas mostly consumed tarhana for its economic value. However, tarhana consumption did not decrease in cities. Only the consumption mode and the times have changed.

Effect of using kefir in the formulation of traditional Tarhana

Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period. Moreover, kefir affected the scores of sensory properties of tarhana soups. Tarhana soups prepared with kefir gave the highest scores for mouth feel, odour and consistency attributes. Tarhana soup prepared with 50% yoghurt and kefir showed the lowest viscosity probably due to synergistic effect on starch hydrolysis by bacterial population from both ingredients. These results suggest that replacement of yogurt with kefir in the formulation of Tarhana may enhance some properties of the soup.

Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food

This research reports the effects of storage time and grape seed extract (GSE) on safety (biogenic amine content), quality (pH, acidity, color, total ash, total dry matter and total free amino acid characteristics) and nutritional (mineral, total phenolic content and antioxidant activity) attributes of tarhana. For this purpose, GSE was used in tarhana production at the concentrations of 0 (control), 4, 8 and 16 g/kg and stored for 6 months. Putrescine was the prevailing BA in all tarhana samples. At the beginning of the storage, biogenic amine contents of control, 4, 8 and 16 g/kg of GSE tarhana samples were 428, 473, 120, and 75 mg/kg, respectively. Total BA contents were not significantly different (P > 0.05) at the end of the storage. pH, total free amino acid and total BA contents decreased (P < 0.05) with GSE addition. Antioxidant activity, mineral and total phenolic contents increased (P < 0.05) gradually with the rising amounts of GSE. Additionally, enrichment of tarhana with GSE resulted in the protection of the color during the storage. Our study indicated that GSE was effective on reduction of BAs, so it could be used in tarhana to improve safety, quality and nutritional characteristics.

Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana

Tarhana, one of the Turkish traditional nutritious foods, is prepared with wheat flour, yoghurt, yeast, various vegetables and spices by some processes (kneading, fermenting, drying and grinding). The study aimed to improve tarhana’s nutritional and sensorial properties using quinoa, buckwheat and lupine flour at different levels of addition to wheat flour (0 as control, 10, 20, 30 and 40%, w/w). Redness, yellowness, ash, protein, phytic acid, calcium, iron, potassium, magnesium, phosphorus, zinc contents, total phenolic content and antioxidant capacity values increased linearly (P<0.05) by increasing the levels of buckwheat, quinoa and lupine flour. Highest viscosity value was found in quinoa flour added tarhana samples. Addition of lupine flour increased a*, b*, SI (chroma) as colour values as well as ash, protein, calcium, iron, potassium, zinc contents. Buckwheat flour addition increased ash, phytic acid, magnesium, phosphorus contents and antioxidant capacity in comparison to other flours used in tarhana samples. According to sensorial analysis, 20% quinoa flour added tarhana samples gave the highest scores from panellists according to taste, flavour, sourness and general likes. Improvement of colour of tarhana samples was determined with utilisation of lupine flour by the panellists. Consequently, 20% quinoa addition to tarhana formulation can be recommended to improve nutritional properties without adverse effects.

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH OAT AND BARLEY MEAL ON THE FUNCTIONAL, RHEOLOGICAL AND SENSORY PROPERTIES OF TARHANA

Addition of whole cereal grains’ meal as a source of dietary fibers for the development of tarhana as a value-added functional food was the aim of this study. The effect of substituting wheat flour 72% (WF) with different ratios of whole wheat meal (WWM), oat flakes meal (OFM), whole barley meal (WBM) and mixed-cereal meal (OFM& WBM) on functional, rheological, color and sensorial properties of tarhana samples was determined. Whole cereal grains’ meal showed higher contents of protein, lipids, ash, crude fibers and total phenolic compounds in comparison to wheat flour (72%). pH values of tarhana samples were reduced from 5.22-5.89 to 4.81-5.09 after 72 h. of fermentation. The flow behavior index of tarhana soup samples ranged between 0.11-0.19, indicating the pseudoplasticity of tarhana samples. The higher value of consistency coefficient was recorded for OFM 50% sample followed by WWM 100% sample. Fermentation loss values of tarhana samples ranged between 7.12% for OFM 25% sample and 12.61% for mixed-cereal 50% sample. Substitution of WF in tarhana formulations with whole cereal grains’ meal reduced the yellowness of tarhana samples. Addition of different whole cereal grains’ meal significantly (p<0.05) improved water and oil absorption capacity of tarhana samples. Also, partial substitution of WF with OFM and mixed-cereal meal at ratio of 50% in tarhana recipe has significantly (p<0.05) increased foaming capacity and stability of the final product. The highest values of sensory parameters were observed in Tarhana soups prepared with OFM at ratios of 25& 50%, mixed-cereal meal at 50% and the control sample. According to the results of this study, it is possible to partially substitute wheat flour with whole cereal grains’ meal in tarhana production in attempt to have a product combining the nutritional value of whole cereal grains and the health benefits of lactic acid bacteria.

Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana

The wet tarhana is a fermented product that prepared with wheat flour, yogurt, tarhana herb ( Echiophora sibthorpiana ) and some chopped vegetables and spices. The basic difference of wet tarhana from other tarhana types is that it is prepared without a drying step. During its spontaneous fermentation process about 10 days, yogurt bacteria ( Streptococcus thermophilus and Lactobacillus bulgaricus ) produce several organic acids such as lactic acid and some other organic compounds. The ingredients and long fermentation process gain characteristic flavor and unique taste to the tarhana. Tarhana is similar to sourdough due to its' long spontaneous fermentation time. The aim of the study was to investigate physicochemical, nutritional and microbiological properties of wet tarhana, and to evaluate the relationships between them. For this purpose, wet tarhana samples were collected from different districts, and some physicochemical properties (pH, total acidity, dry matter, fat, and soluble ash content), antioxidant activity, phytic acid content, bioavailability, viscosity and counts of microbiota were performed. The results showed that the level of mineral digestibility was ranged from 67.22% to 88.88%, and a negative correlation was determined between mineral bioavailability and phytic acid content. The vitality of the microbiota especially lactic acid bacteria maintained during the storage period. Moreover, tarhana soups were prepared with the samples and their viscosity and sensory assessment were performed. Although the wet tarhana and soup samples had different viscosities initially, all the samples indicated pseudoplastic flow behavior. Furthermore, it was determined that the physicochemical properties of the samples affected the preference of the panelists in terms of sensorial assessment. Keywords: tarhana, fermented products, bioavailability, viscosity DOI : 10.7176/FSQM/83-08

Microbiological and chemical properties of wet tarhana produced by different dairy products

This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC-MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31µmol TE/g at the end of fermentation and it was independent of the fermentation period.

EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

Fermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers’ yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sample.

Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis).

Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n-octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.

Effect of tomato seed supplementation on chemical and nutritional properties of tarhana

Tomato paste waste materials are rich in bioactive food ingredients and have a low economic value. In this research, the potential use of tomato seeds, a part of tomato waste materials, in tarhana was studied. During the production of tarhana, wheat flour of tarhana was partially (15, 25 and 35%) substituted with tomato seed meal. Protein, oil, dietary fiber, ash, mineral contents (Mg, Ca, K, P, Mn, Zn, Fe, Cu), amino acid compositions, total phenolic contents, antioxidant activity values, color values and sensory properties of tarhanas were analyzed. It was found that the protein, oil, insoluble dietary fiber, total dietary fiber, ash, mineral and total phenolic contents, and antioxidant activity values of tarhanas increased by increasing the amount of tomato seed meal in the formulation (P < 0.05). Substitution of tomato seed instead of wheat flour also increased lysine, phenylalanine, threonine, serine, alanine, glycine, histidine, aspartic acid, arginine and tyrosine contents of tarhanas significantly (P < 0.05). The results of color analysis showed that higher substitution levels of tomato seed instead of wheat flour decreased L values significantly (P < 0.05). Although all of the tarhana samples received sensory scores higher than the mid of hedonic scale, C (control) tarhana and tarhana having 15% of tomato seed received the best liking scores (P < 0.05).