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<p>Tarhana is a traditional fermented cereal-based product widely consumed in Türkiye. With the increasing consumer demand for plant-based and functional foods, the reformulation of conventional products using health-promoting ingredients has gained considerable attention. This study aimed to develop and characterize functional vegan tarhana formulations enriched with black mulberry (<i>Morus nigra</i>), carrot (<i>Daucus carota</i>), and flaxseed (<i>Linum usitatissimum</i>) as alternatives to conventional yogurt-based tarhana. Black mulberry was selected as a plant-based substitute for yogurt due to its richness in anthocyanins, phenolic compounds, and minerals. These components can partially compensate for the nutritional and functional roles of dairy while enabling the development of a vegan formulation. Four formulations were prepared by varying the ratios of yogurt and black mulberry while maintaining constant levels of other ingredients. The samples were evaluated for their proximate composition, total phenolic content (TPC), antioxidant capacity, mineral and fatty acid composition, Fourier Transform Infrared (FTIR) spectral characteristics, and sensory attributes. Moisture content ranged from 4.94% to 5.70%, while protein and fat contents varied between 14.31 and 18.31% and 8.41–14.10%, respectively. Total phenolic content (TPC) ranged from 0.52 to 0.73&#xa0;mg gallic acid equivalents (GAE)/g. The DPPH radical scavenging activity values varied from 8.74 to 10.09 µmol Trolox equivalents (TE)/g. The vegan formulation exhibited the highest linolenic acid level (42.28%), indicating its potential as a rich dietary source of omega-3 fatty acids. Mineral analysis revealed significantly higher potassium, calcium, and magnesium levels in the yogurt-containing formulation. FTIR spectroscopy confirmed compositional differences between the formulations at the molecular level. Sensory evaluation indicated that the traditional yogurt-based formulation achieved the highest overall acceptability score (8.58). The vegan formulation scored lower (6.52), highlighting the need for further optimization of sensory attributes. Overall, the results demonstrate the feasibility of developing functional vegan tarhana with enhanced nutritional and health-promoting properties. These findings offer a promising alternative for health-conscious and plant-based consumers.</p>

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Physicochemical, sensory and functional properties of vegan tarhana enriched with black mulberry, carrot and flaxseed

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月21日

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  • Tuğba Gül Dikme,
  • Sinem Güneş

摘要

Tarhana is a traditional fermented cereal-based product widely consumed in Türkiye. With the increasing consumer demand for plant-based and functional foods, the reformulation of conventional products using health-promoting ingredients has gained considerable attention. This study aimed to develop and characterize functional vegan tarhana formulations enriched with black mulberry (Morus nigra), carrot (Daucus carota), and flaxseed (Linum usitatissimum) as alternatives to conventional yogurt-based tarhana. Black mulberry was selected as a plant-based substitute for yogurt due to its richness in anthocyanins, phenolic compounds, and minerals. These components can partially compensate for the nutritional and functional roles of dairy while enabling the development of a vegan formulation. Four formulations were prepared by varying the ratios of yogurt and black mulberry while maintaining constant levels of other ingredients. The samples were evaluated for their proximate composition, total phenolic content (TPC), antioxidant capacity, mineral and fatty acid composition, Fourier Transform Infrared (FTIR) spectral characteristics, and sensory attributes. Moisture content ranged from 4.94% to 5.70%, while protein and fat contents varied between 14.31 and 18.31% and 8.41–14.10%, respectively. Total phenolic content (TPC) ranged from 0.52 to 0.73 mg gallic acid equivalents (GAE)/g. The DPPH radical scavenging activity values varied from 8.74 to 10.09 µmol Trolox equivalents (TE)/g. The vegan formulation exhibited the highest linolenic acid level (42.28%), indicating its potential as a rich dietary source of omega-3 fatty acids. Mineral analysis revealed significantly higher potassium, calcium, and magnesium levels in the yogurt-containing formulation. FTIR spectroscopy confirmed compositional differences between the formulations at the molecular level. Sensory evaluation indicated that the traditional yogurt-based formulation achieved the highest overall acceptability score (8.58). The vegan formulation scored lower (6.52), highlighting the need for further optimization of sensory attributes. Overall, the results demonstrate the feasibility of developing functional vegan tarhana with enhanced nutritional and health-promoting properties. These findings offer a promising alternative for health-conscious and plant-based consumers.