The use of soybeans in the traditional fermented food-tarhana

Abstract

Tarhana is one of the most widely consumed fermented foods in the Middle East and Turkey. It is produced from yoghurt and wheat. In this work, wheat flour was replaced totally or partially with soybean. Protein concentration of the product was doubled with the use of soybean. With this specific production technique, there was no beany off flavour problem. Comparatively high sensory scores indicated that tarhana was an excellent choice for soybean utilization in traditional foods. © 1993 Academic Press, Inc.