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Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model

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By Fatma Koc, APC Microbiome Ireland, Merve Sabuncu, Moorepark West
| Royal Society of Chemistry Verified
Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model† Tarhana, a traditional fermented food important to Turkish and Central Asian cuisines, is known for its unique composition of yoghurt, flour, vegetables, and herbs, and its potential health benefits through fermentation. The aim of this study was to evaluate tarhana's potential prebiotic and postbiotic properties using an in vitro colonic fermentation model.
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