Hops ( Humulus lupulus L.): A novel ingredient in tarhana

Abstract

Tarhana is a highly nutritious fermented food produced using lactic acid fermentation. Tarhana, whose main composition is yogurt and wheat, is a product obtained by adding a variety of vegetables, fruits, and spices depending on geographical and cultural preferences. These substances are very rich in vitamin B, minerals, organic acids, and free amino acid content. With these properties, tarhana is of great importance especially in the nutrition of children and the elderly (Daglioglu, 2000;Gulbandilar et al., 2014;Otles et al., 2016).The Turkish Standards Institute (TS 2282) describes tarhana as the nutrients obtained by drying, grinding, and sieving after mixing, kneading, and fermenting wheat flour, wheat grits, semolina, or mixtures of these and yogurt, pepper, salt, onion, tomato, and herbal ingredients for taste and flavor. According to this standard, four types of tarhana are produced in Turkey: flour tarhana, goce tarhana, semolina tarhana, and mixed tarhana (Anonymous, 2004). Tarhana, which is generally consumed in Anatolia, the Middle East, and the Balkans, is called "Trahana" or "trahan" in Albania,