摘要：The aim of this study was to develop new tarhana kinds by using corn flour and whey. 12 tarhana samples with different formulation were produced and chemical and organoleptic characteristics of these samples were investigated. According to statistically significant results (p<0.05 and p<0.01) the protein, starch, N-free extract and calcium content of corn tarhanas were found lower and the fat, ash, fiber, acidity, phosphorus, zinc, magnesium and iron contents were found higher than those of wheat tarhanas. Using increasing ratios of whey instead of yoghurt caused a decrease in terms of protein, fat, starch, fiber and an increase in terms of ash, N-free extract and acidity. According to results of organoleptic analysis, tarhana samples prepared with whey and corn, wheat+corn were admired as well as samples with wheat and yoghurt.
