摘要：In this research, production of tarhana was made with the different methods that reveal the effects of differences in tarhana production on quality and the necessary analyses were done on these products. Moreover, a new method which can be an alternative to traditional method was tested and also, creating new marketing opportunities were considered. Among the produced samples, according to the organoleptic analyses results that customers and producers are directly related, the most preferred sample is the one preserved by freezing and fermented with supplements of yoghurt and yeast.
