A new approach for the utilization of barley in food products: Barley tarhana

One hulless and two hulled barley samples were used to produce tarhana samples with relatively high β-glucan content. Chemical and sensory properties of the tarhana samples were investigated and compared with the traditional wheat tarhana. Although some of the β-glucan may be destroyed during fermentation, the results indicated that barley flours can be used to produce tarhana with relatively high β-glucan content. Effect of tarhana production on the electrophoretic properties of proteins was evaluated in this study by using SDS–PAGE. Relative band intensities of tarhana samples were generally less intense than those of respective flour samples probably due to the hydrolysis of proteins during fermentation. The use of barley flours affected the color and RVA soup index values of tarhana samples. However, the overall sensory analysis results indicated that utilization of barley flours in tarhana formulation resulted in acceptable soup properties in terms of most of the sensory properties.