摘要：In this study, change in glucose, lactose, galactose, sucrose and maltose content of wet and dry tarhana was investigated as a function of fermentation time, storage type and storage period. Tarhana, produced three day fermentation, was stored during six months at five storage types. Sugar content of tarhana was determined by taking sample at each day of fermentation from dough and each month of storage from each storage type Analyses were carried out by using HPLC. During fermentation, glucose (from 31.3 to 27.9 mg/g), lactose (from 15.8 to 12.0 mg/g) and maltose (from 3.7 to 2.5 mg/g) content of tarhana dough decreased, however, galactose content increased from 5.7 to 7.3 mg/g (p<0.05). Decrease in sucrose content of the dough was not important statistically (p>0.05). Neither storage period nor storage type significantly affected lactose, galactose and sucrose content of tarhana. At the end of first month of storage, maltose was not determined. Glucose significantly affected from store type (p<0.01) but not affected from storage period (p>0.05). Glucose content of tarhana stored at room temperature decreased during storage, because of partially continuing fermentation.
