Abstract Tarhana is a fermented food that holds an important place in traditional Turkish cuisine. This study aimed to produce tarhana samples with increased probiotic content using various fermented dairy products, including yogurt, probiotic yogurt, and kefir. These samples were evaluated for their physicochemical, microbiological, antioxidant, and in vitro digestibility parameters. Significant differences were observed among the tarhana samples in terms of their physicochemical and microbiological characteristics ( p 0.05). Throughout simulated digestion, differences in bacterial viability among groups were not statistically significant ( p > 0.05), although the yogurt group maintained comparatively higher overall survival rates. The findings reveal that tarhana samples prepared using different fermented dairy products exhibited significant differences in terms of microbiological quality and nutritional content.
İnce-Palamutoğlu et al. (2026) studied this question.