Karagozlu, NErgonul, BKaragozlu, C2025-04-102025-04-101310-0351http://hdl.handle.net/20.500.14701/38299In this research, changes in chemical and microbiological attributes of traditional tarhana dough were investigated during an eight-day manufacturing period including fermentation and drying processes. Initial water content and pH value of tarhana dough were 47.97 +/- 1.76% and 4.97 +/- 0.08 respectively before fermentation process. At the end of the manufacturing process water content and pH value of instant tarhana were 5.8 +/- 0.66% and 4.19 +/- 0.04 (P < 0.05). Total mesophylic aerobic bacteria, coliform bacteria, E.coli, mould, yeast and lactic acid bacteria counts of tarhana dough were 5.55 +/- 0.45 log cfu/g, < 3 cfu/g, < 3 cfu/g, < 1 log cfu/g, 3.66 +/- 0.27 log cfu/g and 3.44 +/- 0.28 log cfu/g respectively, whereas these values were 5.38 +/- 0.23 log cfu/g, < 3 cfu/g, < 3 cfu/g, < 1 log cfu/g, 5.38 +/- 0.3 log cfu/ and 4.75 +/- 0.12 log cfa/g at the end of the manufacturing process.EnglishArticle