Vegan Maraş Tarhanasının Geliştirilmesi ve Duyusal Özelliklerinin Değerlendirilmesi (Development and Sensory Evaluation of Vegan Maraş Tarhana)

Abstract

This study aimed to reformulate traditional Maraş tarhana using a plant-based alternative to develop a vegan version and to evaluate its sensory properties. In the production process, almond-based vegan yogurt was used instead of traditional dairy yogurt, and the products were compared across eleven sensory attributes, including color, texture, chewiness, graininess, crispness, off-flavor, sourness, aroma, taste, appearance, and overall acceptability. Sensory analysis indicated that while the vegan tarhana exhibited comparable scores to the traditional product in parameters such as color and graininess, it received lower scores in key attributes influencing consumer acceptance, notably taste, aroma, texture, and overall impression. These differences are likely associated with the limited fermentative capacity and weak gel-forming properties of almond-based yogurt. Overall, the results suggest that vegan Maraş tarhana is a sensorially acceptable product; however, formulation optimization is necessary to enhance its sensory quality. This study contributes to the literature by presenting a plant-based reinterpretation of a traditional fermented food and provides insights for future product development in vegan and alternative protein-based foods.