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Maras tarhana is a cereal based fermented traditional and functional product. It has high nutrient value and physiological benefits on human health. Maras tarhana has quite different qualifications, such as process stages, flavor and aroma of final product, consumption styles and storage conditions according to tarhana types produced in other regions. It has easy production stages and storage conditions. Dövme (grinded wheat) and yoghurt are used as basic main components and commonly thyme, sometimes black sesame are added as flavoring agents in tarhana formulation. It has some advantages such as consumption of each stage of production differing from other tarhana types and some fermented functional products. In recent years, the consumption of Maraş Tarhana has not been limited in the region, also it has been started to export. In the study some features of product and production stages of Maras tarhana were investigated. [ABSTRACT FROM AUTHOR]

In this study, Morus nigra that have been consumed in various forms for many years were added to bread formula and the effects of it on total phenolic content, antioxidant activity and phenolic composition of bread were investigated. According to the results obtained from the study Morus nigra increased the total phenolic content and antioxidant activity of the bread. Morus nigra was added to the bread increased the functionality of bread by increasing the inhibition of free radicals. As a result of HPLC analysis, it was determined that gallic acid and catechin amount increased in the bread. including Morus nigra. [ABSTRACT FROM AUTHOR]

In this study, Morus nigra that have been consumed in various forms for many years were added to bread formula and the effects of it on total phenolic content, antioxidant activity and phenolic composition of bread were investigated. According to the results obtained from the study Morus nigra increased the total phenolic content and antioxidant activity of the bread. Morus nigra was added to the bread increased the functionality of bread by increasing the inhibition of free radicals. As a result of HPLC analysis, it was determined that gallic acid and catechin amount increased in the bread. including Morus nigra. [ABSTRACT FROM AUTHOR]