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

Year 2024, Volume: 6 Issue: 1, 63 - 71, 30.06.2024

Zuhal Sahin , Fatih Sönmez

https://doi.org/10.53663/turjfas.1428794

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.

Keywords

Anthocyanin, Antioxidant activity, Black carrot, Tarhana

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