摘要：Breakfast zahter is a traditional food which is prepared by mixing ground roasted nuts and various spices and consumed with olive oil in breakfast in the eastern mediterranean region of our country, especially in Kilis, Gaziantep and Hatay. In this study, it was aimed to develop new breakfast zahter formulas by adding different rates of thyme and menengic fruit. In this direction, 15 different formulations Breakfast Zahter were produced in. In addition, the production of the control sample was carried using the same formulation with the exception of thyme and menengic fruit. The sample (M 4 K 4 ) with 2% menengic paste and 2% thyme plant got the higest score in sensory analysis. Moisture, ash, protein, fat, carbohydrate, raw fiber, phytic acid, antioxidant activity, total phenolic substance and energy values.
其他摘要： were determined on that sample. All other properties except protein were found higher than the control sample.
