摘要：Tarhana, the nutritional value of which is high and enjoyable consumed by people, is our national food. In recent years, although some researches and publications were done, in aspect of the control of this product being commercial product and taking place among commercial soups, we weren't meet any publication. However, there are some questions about commercial tarhana soups, but informative knowledge can not be given to these questions. It seemed appropriate to do this research with aim of to response these questions and to get knowledge about compositions of commercial tarhana soups in market. Totally 18 commercial tarhana soups sample were examined, two of them were blank samples produced in our Department, others had the same trade name product which were produced in 1998 and 2000. According to the results of the analyses, commercial tarhana soups were not suitable to the tarhana Standard in aspect of protein, salt and acidity. It was determined that citric and tartaric acid was added in some samples which were contrary to definition of tarhana soups. Moreover, it was found out that oil was added some sample too. As a result, it was decided to be useful to do some alterations in standards for product quality and consumer health. Also commercial products should be inspected strictly.
