Tarhana is a nutritious, semi-finished food product made by mixing wheat products with dairy products like yogurt, various vegetables, and spices, fermenting the mixture, and then drying it to increase its shelf life. In this research, persimmon fruit was added to tarhana at varying levels (10%, 20%, 25%, and 30%), and their moisture, ash contents, and colour parameters were analyzed. Soups were subsequently prepared from these formulations, and sensory evaluations were conducted with a trained panel. Moisture content of tarhana samples increased gradually with higher fruit inclusion (8.26-9.94%), while ash content decreased significantly (6.87-4.43%). The colour profile changed significantly with increasing persimmon addition, evidenced by a significant decrease in L* values (from 72.55 to 55.75) together with gradual increases in a* and b* values, resulting in a darker, redder and more intensely yellow-toned product. Sensory analysis results revealed that persimmon-enriched tarhana soups exhibited higher sweetness scores (up to 6.00) and a significant increase in color brightness and uniformity, while higher additive levels tended to suppress the aroma and sourness of traditional tarhana. General agreement reached a peak in the 10% additive group (6.42), indicating that moderate fruit addition provided the most balanced sensory profile without overpowering the tarhana's characteristics. These findings collectively suggest that the addition of persimmon fruit in a controlled manner can strategically regulate the sensory and compositional qualities of tarhana, enhancing its appeal while preserving its traditional character.
KAYIŞ et al. (Mon,) studied this question.